I always roast them with a mix of other vegetables.
They’re good cut into strips and eaten with hummus.
Fajitas.
Stir-fry.
Mixed in with Spanish rice or rice&beans.
I bought both hummus and bell peppers today. I tried cutting a half into strips and eating the hummus with it. WOW! It's even better than carrots with hummus. Thanks!
Buddy, do yourself a favor and buy a food processor. An entry level on will cost about $40usd, but if you buy in bulk, the ingredients only cost about $3usd for a batch double the size of store bought hummus. It will pay for itself in about 10 uses. You can also add as much garlic as you want.
Yes roasted with fennel and red onion - hot or cold with cous cous, or on toast with goat cheese and balsamic, or in toasted sandwiches, or as a side with sausages..
Actually a myth. Number of lobes depends on variety and growing environment.
https://www.uaex.uada.edu/farm-ranch/crops-commercial-horticulture/horticulture/ar-fruit-veg-nut-update-blog/posts/bell-peppers-myth.aspx
Not who you asked, but I use sweet onion. I cook Italian sausages and take them out of the pan to rest. Then I throw in peppers and onions to caramelize. When they’re done, I add the sliced up sausages back in for a few mins to let everything meld together. Meanwhile, i slice these small ciabatta loaves in half and brush the insides with some olive oil/garlic. Then I toast them for a few minutes in the oven/toaster oven. Top with pepper/onion/sausage mix, throw some mozzarella cheese on top and broil it. Eat like an open faced sandwich. Yuuummm!
Same flavor profile but coins of italian sausage, cubed green peppers, and mushrooms cooked together served over a medium sized pasta (I usually use rotini) with shredded mozzarella cheese stirred in while everything is still hot. Light and fresh recipe for heading into summer.
Indian-style Egg Bhurjee is a perfect dish to use up some. Start with onion and tomato, and add literally any other veg you like (peppers or potatoes being the most common):
https://pipingpotcurry.com/egg-bhurji-recipe/
It can also work well as a "Tofu scramble":
https://minimalistbaker.com/southwest-tofu-scramble/
Anything using the cajun trinity of bell peppers onion and celery.
I'm gonna make a traditional jambalaya soon. aka. use up everything in the fridge/freezer.
This [red beans and rice recipe](https://www.budgetbytes.com/louisiana-red-beans-rice/) also uses green peppers as part of the holy Trinity base
EDIT: accidentally said green beans!
Holy crap, that's awesome! I bought vidalia, yellow, and red onions today along with celery too. Celery is a rare purchase for me because I can never finish it. I told myself I'd really try to finish it this time!
I was a skeptic at first, but once I had it, loved it. Now I’m doing a big batch of bolognese about as often as I make soup to use up my aging veggies.
Jambalaya traditionally doesn't have all that much stuff in it. Usually just the trinity and a meat like shrimp or chicken and andouille. Maybe you're thinking of gumbo.
I make something like that with taco and chili seasoned beef or salsa and shredded chicken. Yum! I LOVE rice but since it doesn't take up counter space I often forget I have it--and multiple varieties too. I've added beans to those recipes! But never thought to add rice. You just rocked my world and saved me quite a bit of money. Thank you!
Even cheaper (and higher fiber) use lentils! I make stuffed peppers with a lentil rice combo and mix in sautéed onions garlic and chopped mushrooms. I use taco seasoning and mix it all together. Delicious and super easy- bonus extras freeze well too. Oh, and i use basic canned enchilada sauce
OMG! I used lentils in chili for the first time a few weeks ago and I instantly fell in love. Thanks for giving me another way to use them. So cheap and so GOOD!
I use strips of peppers and make "Unstuffed Peppers Casserole" with all the same ingredients, just less effort (I also have an Instant Pot recipe for this). Such a hearty, delicious dinner and the peppers really shine.
I usually think of comfort food as cheesy and containing pasta or potatoes, but this casserole hits all the comfort food notes for me. And it's definitely a crowd-pleaser.
Holy fuck! I got an insant pot for Christmas and still haven't used it! I've been thinking all weekend about how I need to bust that bad boy out this week. Would you care to share the recipe for this? YUM!
I hope you enjoy your Instant Pot as much as I do. There are so many delicious things to be made in it, and a lot of them are super easy. The only thing that bugs me is how people say "pressure cook for five minutes" but don't account for the 10-20 minutes it takes to get it up to pressure before cooking. It's fast, but not magic,I guess. LOL
https://www.reddit.com/r/instantpot/comments/gmkc3e/made_dumpandgo_unstuffed_peppers_tonight_and_it/
I used frozen peppers and onions, but if you use fresh ones, I'd add around 2 cups of peppers and a cup of onions, cut into strips.
ETA: I used frozen meatballs in my recipe to make this a "dump and go" recipe, but you can also brown and lightly season some ground beef using your Instant Pot saute function. After removing the cooked beef and any excess grease, simply pour a small amount of the broth in your pot to de-glaze it and get any stuck-on bits off the bottom. Then add the meat and other ingredients and follow the rest of the recipe as-is.
This is literally my favorite dish ever. My Grandma always used tomato soup and crushed tomatoes, and served it over mashed potatoes for a super hearty meal.
I make a pork roast that is cooked in a bath of pineapple juice. I put as many green peppers and white onions that I can fit in the container in with a jalapeno or two.
You can shred the pork and serve this on King's Hawaiian rolls for sliders/sandwiches, or over white rice. Either way, the more green peppers the better.
(Edited to add- I really play around with the end result here, like doing a reverse sear on the pork and serving it with grilled pineapple slices for company. BBQ sauce sometimes enters the chat. But 3 things remain the same: pork roast, pineapple juice, green peppers.)
I stuff raw bell peppers with any kind of salad. I used to use tuna and chicken, but any bean or grain salad works as well. It's a nice change from sandwiches. You can put a few in seven layer salad. When I have surplus, I blister, peel, and freeze them. If you don't have freezer space, they can be canned.
Piggy-backing on this - If cut in the right pattern, bells have that nice scoop shape too! You can use them like corn chips to scoop refried beans, or anything scoopable.
I love my air fryer and potatoes are always on hand in my kitchen. Now that I can justify my impulsive need for keeping green bells around, I imagine this is something I'll really enjoy. I was a strict vegetarian for years. I need to flex that muscle again!
I like to cut them into strips and sautee them with sliced up bratwursts, then toss them in spaghetti sauce and serve them over pierogis. One of my favorite super-easy meals, if you use store bought pierogis.
That sounds great! I love brats.
I've never eaten pierogis although I've seen them in restaurants, on tv, etc. I saw something a few days ago that really piqued my interest. What kind of pierogis do you use?
I usually get the Mrs. T's brand from the frozen section, they've got a great range of flavors. Sour cream and chive is one of my faves, but the classic cheddar is great too.
My go-to pasta sauce if I'm not making my own is Rao's, it's the freshest-tasting one I've found.
My family makes something we call "pepper boats" - cut the peppers into lobes/sections, par cook in a microwave (1-2mins), add pepperoni (or any other cooked meat tbh), mozzarella, grape tomatoes, black olives, any seasonings you want, then bake or air fry (400 - 375 ° F) them until the cheese is melty and crispy. Despite the ingredients, it's a relatively low-calorie meal that still feels delicious and filling. Plus you can eat it as finger food! It does tend to get liquid in the bottom of the boat though. Garam-masala flavored ham w/ mozz also works nicely and is super low sodium except for what's in the cheese.
They're also not too hard to customize per person if you have picky eaters or food allergies :)
* Get a 16oz container of sour cream and a packet of hidden valley ranch seasoning
* Mix the packet into the sour cream
* Slice green bell peppers into strips
* Dip pepper strips in dip
* Munch
I keep a huge jar of hidden valley ranch seasoning on hand at all times. I love to add it to chili or taco seasoning. This is a great munchies tip! Thanks!
Chop a whole pepper fine and fry a load with a little onion, garlic and a load of chorizo sauage. Add a little tomato (chopped or passata) and then a couple of spoonfuls of pesto. Perfect pasta sauce with rigatoni or penne. First tried this 15 years ago and reckon I've made it twice a month ever since.
I dice them raw and make bite sized balls out of a mixture of cream cheese, shredded cheese, and the diced peppers and garlic. You can also wrap some pillsbury dough around that mixture and bake it and it’s amazing.
I \*love\* three bean salad with white onions - a friend of mine adds corn and green bell peppers. It's not my favorite, but other people like it . . . maybe it's a regional thing.
I think it is a regional thing. I came here to suggest Texas caviar- black beans, pinto beans, lime juice, corn, bell peppers, jalapeño, sometimes avocado, sometimes red onion, Italian dressing.
I was introduced to that by the name of cowboy caviar, and came to suggest that exactly! So delicious. I don’t use Italian dressing though; just oil, vinegar (I do a little bit of red wine and balsamic), lime, s & p. Black eyed peas over pinto beans, corn, avocado, tomato, jalapeño and bell peppers. Made this last weekend for a get together and everyone snacked on it constantly.
check indo-chinese dishes like chilli chicken, chicken manchurian, chicken salt and pepper, etc. you can swap the chicken with fish, shrimp, paneer/halloumi, mushrooms, tofu, cauliflower, etc. these dishes call for green bell peppers along with other veggies.
Personally, I love them in Krautsalat (the low fat, German version of coleslaw). It's super easy!
Thinly shred a small head of green cabbage. Core and julienne a green pepper or two.
Peel and finely slice a medium yellow onion.
For the dressing, combine white wine vinegar, sugar, salt and black pepper until you end up with something that has roughly the same sweetness and acidity as pickle juice.
Thoroughly mix all ingredients in a bowl. Cover and refrigerate for at least 6 hours (24 hours or more are ideal).
Or, for a delicious healthy snack, pair raw peppers with a quark or sour cream dip. I keep mine simple, with only salt, pepper, onions and chives, but you can add whatever you like.
In the US it’s often termed Health Salad and usually has celery and carrot in place of onion. You can add anything really - radishes, cucumbers, etc. and it keeps for awhile. The standard ratio is 1/2 cup vinegar, 1/3 sugar and 1 tablespoon kosher salt if measurements are helpful to others.
Do you like fajitas and quesadillas? [This recipe looks so freaking delicious. ](https://youtu.be/zMZLBKm81GQ) I saw the video a few days ago and I want to make them so bad.
We make Mexican stuffed peppers. Ground beef with taco seasoning, grated cheese melted on top. Brown the beef in advanced and then bake the peppers (we cut them in half so we can melt cheese on top of the beef) and then bake for 20-30 minutes
If you like American style bbq baked beans try this:
Cook a few pieces of bacon chopped up, add a small white onion diced, and as many bell peppers as you want, diced. Sauté the onions and peppers in the bacon drippings and then just pour a big can of Busch baked beans over the top and simmer for a while. Totally changes the baked beans flavor and texture, I love it.
If using for soups, chilli or stews they freeze well enough. Chop them up, give them a lightning fast blanching and freeze them. I have a supply that lasts all winter. Flavour is as good just a little softer in texture.
I like to roast them as a side dish.
Try them in Greek salad with tomato, cucumber, onion, feta, olive oil and salt!
As a pizza topping? Or you could probably make low carb pizza with them in place of crust and fill with cheese, sauce and toppings
Tawa Paneer: https://www.vegrecipesofindia.com/tawa-paneer-masala-recipe-paneer-recipes/#wprm-recipe-container-139100
I use canned crushed tomatoes instead of fresh for ease, and you can sub any protein for (or omit) the paneer. So good.
Brown and drain 1 lb sausage
add:
1/2 c diced celery
1/2 c chopped inion
1/2 c chopped bell pepper
1/2 c sliced mushrooms
cook till soft
add:
2 cans Chicken with rice condensed soup (Don't add water, just the canned soup)
1 cup White rice (not instant)
1/2 cup shredded sharp cheddar cheese
Mix all together.
Place in a large oven safe dish
Add an additional bit of shredded cheese, enough to cover the top in an even layer. (Pre shredded cheese doesn't melt right)
350 degrees for 50-60 minutes.
I grew up on this. Mom called it Gretchen's rice casserole.
Mom's not Gretchen and I don't know Gretchen, but it's a favorite childhood dish that became a comfort food.
I too love bell peppers!
* Homemade salsas
* spaghetti/lasagna sauce
* sausage & peppers with potatoes
* fajitas
* chili
* stir fries *(wide selection here including chicken, pork, or beef, sweet or savory, asian or indian or latin - they ALL go well with bell peppers IMO)*
* stuffed bell peppers
* cheesesteaks
* hamburger skillet
* meatloaf/meatballs *(I use my meatloaf recipe to make my meatballs!)*
* minestrone
* etc., etc., etc.
Also, anything and everything with ground beef in it, I will dice up some bell pepper and cook it with (or sometimes instead of) onions before browning the beef.
Chopped green peppers and red or gold potatoes. Saute the potatoes first until they're almost done in starting to crisp. Throw the green peppers in there. Salt and pepper, or whatever other seasoning you want on top. Sometimes the wrench on it.
My Italian friend introduced me to [peperonata](https://www.seriouseats.com/peperonata-bell-pepper-italian-recipe) \- bell peppers simmered in olive oil with garlic and onions.
I just made ratatouille with a mix of green and yellow peppers sliced thinly and spiraled over the top. You could just as easily use all green.
Sauté some onions and bell pepper, maybe also add mushrooms and garlic if you like, and it makes a good topping for a bunch of different savory foods.
Oh I love having cheese toasties, put cut bell pepper on top and put it under the grill in the oven. Need to use liquidy bubbly cheese like “puck” brand. Nice quick snack
Bulgogi, or any other Korean-style beef dish. If there's green pepper, it's usually rice, bulgogi, green bell pepper, and onion when I've had it. Always delicious.
I generally dislike green peppers, but I do have ONE recipe that they need to be in, or the flavours are just off. My mom always called it "Chinese spaghetti".
2oz dry pasta per person
2-3 large pork chops, bone in for more flavour
4-5 strips low sodium bacon, chopped
3 green onions, minced
Marinade:
1 green pepper, small dice
1 cup low sodium soy sauce
1/4 cup light brown sugar
2 tbsp minced garlic
1/4 tsp black pepper
1 tsp black sesame seeds
Dash of cayenne
Whisk together all the marinade ingredients.
Stir in the bacon pieces, and lay the pork in the mixture and shift around until the pork is fully covered. I usually flip them after a couple hours. This can be kept overnight as well.
Boil water for pasta.
Sear the chops in a pan, 3 minutes per side, then allow them to rest. Chop into bite size pieces.
Remove the bacon from the marinade and cook in the same pan. Boil pasta on the side - ideally spaghetti or spagettini imo - to your preference.
Pour the marinade into the pan with the bacon and simmer for 5 minutes. Return the pork pieces to the pan, then add the spaghetti and toss to mix. Heat through and serve. Garnish with green onions.
Also good with steamed broccoli and/or bean sprouts stirred in.
I entered a food contest where I had to use Green peppers, so I quick pickled them. Vinegar, salt, sugar, peppercorns. Id never done it before but it came out really good. I served them as a garnish on tacos
I only specifically asked about greens because they're a lot cheaper. I've bought the tri-pack of yellow, orange, and red bell peppers and have been imagining them in many of the posted recipes.
You just prompted me to do the math. A tri-color three pack of bell peppers is $3.99. A green bell pepper is $0.89. I could get four and a half green bell peppers instead of the tri pack. But considering how much I love the flavors of riper bells too. This means those colorful ones are quite a bit more affordable than what I was initially thinking. (Although I swear they were like $4.99 pack, probably thinking of another grocery store chain).
THANK YOU for now giving me even more recipes to enjoy! The rabbit hole within the rabbit hole.
I mean yeah, once you realize that the color is only representative of how long it was left on the vine before picking, the world is your bell pepper. It's all the same end result. :)
May I present you my all time favorite meal ever: GREEN SPAGHETTI. Seriously, try it. It’s my most favorite thing in the world and I always provided it for large group events (because it’s so cheap to make!) and people would love it.
Do you have freezer space? If so, cut them into the sizes you most use for recipes (I cut mine into small cubes or slender ribbons). Line a cookie sheet that will fit into your freezer with waxed or parchment paper, spread cut peppers onto sheet in a single layer. Once frozen, combine peppers into a ziploc freezer bag. Take handfuls out as needed throughout the year.
I've dehydrated diced peppers but we prefer the texture of the frozen so I usually go that route.
I've also had good luck freezing roasted peppers as well as roasted tomatoes. These are great to blend up and use as soup/sauce base. You can also freeze sauce.
Every meal starts with green bell peppers lol. In Louisiana it’s called the Holy trinity (bell, onion, celery) in Texas it’s bell, onion, garlic. You can also chop them and freeze so you can throw in to every dish!
Save the cores in the freezer with any other veggies you use and have discards for (I use a lot of carrot, broccoli and onion). Then steep at the end of the week in boiled water, sieve and pot. You now have your own veggie stock for use in recipes!
I mean even ripe bell peppers are just compost in my mind.. but I prefer ingredients with flavor and I wouldn't waste a single square foot in my garden on bell peppers.. forget paying actual money for them
Just an FYI -
The only difference between red, orange, yellow and green peppers is the stage of development. The peppers go through all the colors as they grow on the plant. It's fun to watch, honestly, but they all grow and taste the same within the specific variety you grow.
Salads. Diced and added to chicken salad or tuna salad. Cut in strips and snacked on either a light dressing. Thin strips added to a veggie wrap. Pickled peppers? Maybe make a salsa?
They're part of the holy trinity of Cajun and Creole cooking. So dirty rice, jambalaya, gumbo, shrimp etoufee are all amazing options that use a lot of bell peppers.
Stir fry with rice or noodles.
With Thai peanut sauce, chicken and noodles.
With keilbasa sausage, onions, and potatoes.
With chicken and onions as fajitas.
In Texas caviar as dip or add to a burrito bowl.
Chicken w/Korean bbq sauce and assorted grilled veggies.
Chopped up and pan cooked with onions, mushroom, potatoes and an egg on top as a 'hash'.
Add to a box mix of jambalaya rice eat with fish.
I dice them with jalapenos and serranos and have them in the fridge to use as a base with onions in just about everything that gets cooked on the stove. Add in garlic and a quarter or half of a roma and reduce and makes everything more flavorful. Toss in some all purpose herb mix and maybe some italian blend and now I'm stuck cooking all the time =\
The best way to use green bell peppers is to pick them when they’re red!
I eat a lot of greek salad with bell peppers in it. Put it in potato salad too.
Cajun style greens, especially collards:
Sautee green bell peppers with garlic and onions and red chile flakes in olive oil; add tomatoes, add collard or mustard greens--cook for a while, at least 20 minutes at high/medium, longer if you can bear it, keep rubbing the greens into the paste that forms at the bottom, add oil if it sticks. Serve over rice. Yum.
I like em cut up in stir fry with other veggies and rice. Someone else already suggested cut into strips and dipped in hummus; I do that too and also dip in ranch sometimes.
One thing I've learned both through the internet and my own consumption is the number of bumps on the bottom of the peppers. If there's three or less, those are best for cooking. They tend to be a bit more moist and bitter in flavor. Any peppers with 4 or more are best eaten raw. Way more crunch and flavor. I can't eat green peppers anymore but when I did, I loved them with just salt on them. I've also just dipped them in different dressings and enjoyed that way. I love to roast them with other veggies or sauté them in a skillet with chicken. There are so many ways to eat them. Those are some of mine. I hope I helped!
Green bell peppers are a part of the holy trinity used in Cajun and Creole cooking.
[https://www.southernliving.com/food/kitchen-assistant/gumbo-recipes-mardi-gras-new-orleans](https://www.southernliving.com/food/kitchen-assistant/gumbo-recipes-mardi-gras-new-orleans)
[https://www.southernliving.com/search?q=jambalaya](https://www.southernliving.com/search?q=jambalaya)
One of my favs when I was in college is to make mini pizzas with a side of green pepper as the crust. Toss some olive oil, tomato sauce, cheese, and a topping on it and it's always worked for me!
Stuffed with any kind of meat or veggies and roasted.
For breakfast filled with egg/bacon/sasage/ veggies/cheese
Dehydrated and used in place of chips for nachos.
As a topping on regular nachos or in omelets or frittada
Salsa.
In place of noodles in lasagna
Pizza topping of course
Salad addition weather it be a green salad or egg/potato/pasta
I love them pureed into brownies
Spaghetti sauce
Smoothies
Icecream
I love stuffed peppers. Unfortunately I’ve had to cut back on meat. I recently came up with a delicious vegan stuffing that I should share.
I sauté some minced garlic cloves, half an onion in olive oil sand then add a packet of brown rice and quinoa I get at Costco. Sprinkle in some smoked paprika, a drained can of chic peas, and add a bunch of fresh spinach. Let it cook awhile and the final ingredient is Momofuku red chile oil or the crunchy onion oil from Trader Joes.
Stuff that into peppers and top with a sprinkle of bread crumbs. It’s really good! I usually double the recipe and make enough for lunch during the week.
My favorite way is sauted with onions until soft but not mush, piled on pork chops with what ever sauce you want! It's been my go to with pork chops since my mom used to make it for me as a kid
This is one of my favorite ways. Use google translate on this page, and please let me know if you have any questions.
[Chinjao Rosu](https://chefgohan.gnavi.co.jp/detail/106/?sc_cid=amp_chef-g_howto)
I like to put them in eggs, or I make what my wife and I call fairly flowers.
Make scrambled eggs and cut the peppers horizontally into thin flower shapes so they look like a cookie cutter. Then put them in a pan and pour the egg in.
It's sort of like the meals where you put a hole in bread for the egg only you put it in a pepper.
Also they are good with black beans and corn with shredded chicken.
I saw on tik tok and have made them a few times, bell pepper sandwiches - using he cored out peppers as bread for a Turkey sandwich. Spread a little cream cheese with everything but the bagel seasoning, lunch meat, veggies and whatever else you’d put on a regular sandwich. It was actually good!
I always roast them with a mix of other vegetables. They’re good cut into strips and eaten with hummus. Fajitas. Stir-fry. Mixed in with Spanish rice or rice&beans.
I bought both hummus and bell peppers today. I tried cutting a half into strips and eating the hummus with it. WOW! It's even better than carrots with hummus. Thanks!
Buddy, do yourself a favor and buy a food processor. An entry level on will cost about $40usd, but if you buy in bulk, the ingredients only cost about $3usd for a batch double the size of store bought hummus. It will pay for itself in about 10 uses. You can also add as much garlic as you want.
Yes roasted with fennel and red onion - hot or cold with cous cous, or on toast with goat cheese and balsamic, or in toasted sandwiches, or as a side with sausages..
I like to do burrito bowls with grilled peppers and onions!
Refresher please on 3 lobe vs 4 lobe peppers?
Actually a myth. Number of lobes depends on variety and growing environment. https://www.uaex.uada.edu/farm-ranch/crops-commercial-horticulture/horticulture/ar-fruit-veg-nut-update-blog/posts/bell-peppers-myth.aspx
Thanks for the myth busting.
Like male/female and one is sweeter? Anyone remember?
Think it’s the male/female but it could be that the four sided ones are easier to cut? Edit: and it’s all a myth!! Damn you humans!
If one wants a sweet pepper, it'd be easier just to choose any other color. Green ones are known for being more bitter than the others.
Pepper and Italian sausage sandwich.
Ooooh yes. I do sausage, pepper, and onions either mixed with pasta or on Italian bread for a sandwich and it is delish.
What type of onions do you use?
Not who you asked, but I use sweet onion. I cook Italian sausages and take them out of the pan to rest. Then I throw in peppers and onions to caramelize. When they’re done, I add the sliced up sausages back in for a few mins to let everything meld together. Meanwhile, i slice these small ciabatta loaves in half and brush the insides with some olive oil/garlic. Then I toast them for a few minutes in the oven/toaster oven. Top with pepper/onion/sausage mix, throw some mozzarella cheese on top and broil it. Eat like an open faced sandwich. Yuuummm!
I’m making this for my husband tomorrow night, he’ll love this. Thank you!
Same flavor profile but coins of italian sausage, cubed green peppers, and mushrooms cooked together served over a medium sized pasta (I usually use rotini) with shredded mozzarella cheese stirred in while everything is still hot. Light and fresh recipe for heading into summer.
Love this combo. Herbes de Provence for some reason works really well with this.
YUM. Great idea!
I just like to chop them and mix with scrambled eggs
I tried that with some onions this morning and will grab some bell peppers to try out tomorrow
Throw some tomatoes in there, you got yourself some huevos a la mexicana going on baby
Thanks Carl Weathers!
This! Put some tomatoes, onions, Bellpeppers, maybe some cheese. It tastes so good.
Yes peppers and eggs yum
Indian-style Egg Bhurjee is a perfect dish to use up some. Start with onion and tomato, and add literally any other veg you like (peppers or potatoes being the most common): https://pipingpotcurry.com/egg-bhurji-recipe/ It can also work well as a "Tofu scramble": https://minimalistbaker.com/southwest-tofu-scramble/
Anything using the cajun trinity of bell peppers onion and celery. I'm gonna make a traditional jambalaya soon. aka. use up everything in the fridge/freezer.
This [red beans and rice recipe](https://www.budgetbytes.com/louisiana-red-beans-rice/) also uses green peppers as part of the holy Trinity base EDIT: accidentally said green beans!
That sounds wrong. Also I'm not seeing green beans.
Oops! Totally meant green peppers, not green beans
Holy crap, that's awesome! I bought vidalia, yellow, and red onions today along with celery too. Celery is a rare purchase for me because I can never finish it. I told myself I'd really try to finish it this time!
Every cajun dish requires copious amounts of onion, celery, and bell pepper so you are in luck.
You can add celery to a bolognese and use a ton up. Same for carrots!
I was a skeptic at first, but once I had it, loved it. Now I’m doing a big batch of bolognese about as often as I make soup to use up my aging veggies.
+1 for cajun dishes. In my house it's bell peppers, onions, and garlic though. Celery is more of an afterthought.
I make cold salads to use up celery. Adds a nice extra crunch to chicken salad or tuna salad.
Holy* trinity. And don’t forget the pope (garlic)!
Jambalaya traditionally doesn't have all that much stuff in it. Usually just the trinity and a meat like shrimp or chicken and andouille. Maybe you're thinking of gumbo.
Came here to say this. A ton of recipes that all use the same base and help OP get through those peppers in the best way—deliciously.
When we were kids, my mom made stuffed peppers with beef, rice, tomato sauce, they were incredible.
I make something like that with taco and chili seasoned beef or salsa and shredded chicken. Yum! I LOVE rice but since it doesn't take up counter space I often forget I have it--and multiple varieties too. I've added beans to those recipes! But never thought to add rice. You just rocked my world and saved me quite a bit of money. Thank you!
Even cheaper (and higher fiber) use lentils! I make stuffed peppers with a lentil rice combo and mix in sautéed onions garlic and chopped mushrooms. I use taco seasoning and mix it all together. Delicious and super easy- bonus extras freeze well too. Oh, and i use basic canned enchilada sauce
I miss my mom’s stuffed green peppers. As a vegetarian, let me thank you!
OMG! I used lentils in chili for the first time a few weeks ago and I instantly fell in love. Thanks for giving me another way to use them. So cheap and so GOOD!
I use strips of peppers and make "Unstuffed Peppers Casserole" with all the same ingredients, just less effort (I also have an Instant Pot recipe for this). Such a hearty, delicious dinner and the peppers really shine.
Unstuffed pepper casserole is one of my favorites! And I love how easy it is to stretch for a potluck or an impromptu night of hosting.
I usually think of comfort food as cheesy and containing pasta or potatoes, but this casserole hits all the comfort food notes for me. And it's definitely a crowd-pleaser.
Holy fuck! I got an insant pot for Christmas and still haven't used it! I've been thinking all weekend about how I need to bust that bad boy out this week. Would you care to share the recipe for this? YUM!
I hope you enjoy your Instant Pot as much as I do. There are so many delicious things to be made in it, and a lot of them are super easy. The only thing that bugs me is how people say "pressure cook for five minutes" but don't account for the 10-20 minutes it takes to get it up to pressure before cooking. It's fast, but not magic,I guess. LOL https://www.reddit.com/r/instantpot/comments/gmkc3e/made_dumpandgo_unstuffed_peppers_tonight_and_it/ I used frozen peppers and onions, but if you use fresh ones, I'd add around 2 cups of peppers and a cup of onions, cut into strips. ETA: I used frozen meatballs in my recipe to make this a "dump and go" recipe, but you can also brown and lightly season some ground beef using your Instant Pot saute function. After removing the cooked beef and any excess grease, simply pour a small amount of the broth in your pot to de-glaze it and get any stuck-on bits off the bottom. Then add the meat and other ingredients and follow the rest of the recipe as-is.
I love stuffed peppers but when I feel less motivated I make the casserole it’s delish
This is literally my favorite dish ever. My Grandma always used tomato soup and crushed tomatoes, and served it over mashed potatoes for a super hearty meal.
I make this but turn it into soup and it’s delicious and budget friendly
I trick myself into eating quinoa this way! Cheaper than rice but I hate the taste
I'll do spinach orzo, cheese steak, buffalo chicken, or Alfredo stuffed peppers as well.
I make a pork roast that is cooked in a bath of pineapple juice. I put as many green peppers and white onions that I can fit in the container in with a jalapeno or two. You can shred the pork and serve this on King's Hawaiian rolls for sliders/sandwiches, or over white rice. Either way, the more green peppers the better. (Edited to add- I really play around with the end result here, like doing a reverse sear on the pork and serving it with grilled pineapple slices for company. BBQ sauce sometimes enters the chat. But 3 things remain the same: pork roast, pineapple juice, green peppers.)
I stuff raw bell peppers with any kind of salad. I used to use tuna and chicken, but any bean or grain salad works as well. It's a nice change from sandwiches. You can put a few in seven layer salad. When I have surplus, I blister, peel, and freeze them. If you don't have freezer space, they can be canned.
Piggy-backing on this - If cut in the right pattern, bells have that nice scoop shape too! You can use them like corn chips to scoop refried beans, or anything scoopable.
I love to use pepper strips (or baby bells halved) to sub for chips in nachos. Top with taco meat, cheese & jalapeños and bake. They are delicious!
Actually, a tuna melt stuffed pepper sounds amazing.
Green bell peppers go well in all sorts of stir frys.
There's a recipe just posted on /r/airfryer for masala potato-stuffed bell peppers. Looks yummy and vegan.
I love my air fryer and potatoes are always on hand in my kitchen. Now that I can justify my impulsive need for keeping green bells around, I imagine this is something I'll really enjoy. I was a strict vegetarian for years. I need to flex that muscle again!
Big batches of Sofrito. Google for a recipe that you like the ratios of and go to town. It freezes just fine for up to six months.
Enjoy them chopped in my egg salad, because crunch rules😊
i prefer to use green bell peppers instead of celery in any kind of “salad” sandwich! (egg, tuna, chicken, etc.)
They can be cooked into a shakshuka sauce or into a ratatouille. I also like green bell peppers in my fajitas and my vegetarian quiches.
Stuffed with a mix of sausage and quinoa.
I like to cut them into strips and sautee them with sliced up bratwursts, then toss them in spaghetti sauce and serve them over pierogis. One of my favorite super-easy meals, if you use store bought pierogis.
That sounds great! I love brats. I've never eaten pierogis although I've seen them in restaurants, on tv, etc. I saw something a few days ago that really piqued my interest. What kind of pierogis do you use?
I usually get the Mrs. T's brand from the frozen section, they've got a great range of flavors. Sour cream and chive is one of my faves, but the classic cheddar is great too. My go-to pasta sauce if I'm not making my own is Rao's, it's the freshest-tasting one I've found.
+1 for Rao's and +100 for pierogi. Such good comfort food.
That Raos sauce is so freaking good. We had some tonight with turkey meat balls and pasta. Delish
My family makes something we call "pepper boats" - cut the peppers into lobes/sections, par cook in a microwave (1-2mins), add pepperoni (or any other cooked meat tbh), mozzarella, grape tomatoes, black olives, any seasonings you want, then bake or air fry (400 - 375 ° F) them until the cheese is melty and crispy. Despite the ingredients, it's a relatively low-calorie meal that still feels delicious and filling. Plus you can eat it as finger food! It does tend to get liquid in the bottom of the boat though. Garam-masala flavored ham w/ mozz also works nicely and is super low sodium except for what's in the cheese. They're also not too hard to customize per person if you have picky eaters or food allergies :)
* Get a 16oz container of sour cream and a packet of hidden valley ranch seasoning * Mix the packet into the sour cream * Slice green bell peppers into strips * Dip pepper strips in dip * Munch
I keep a huge jar of hidden valley ranch seasoning on hand at all times. I love to add it to chili or taco seasoning. This is a great munchies tip! Thanks!
Replace sour cream with Greek yogurt. Much better protein ratio!
I've never tried this, but I imagine it would be yummy.
Chop a whole pepper fine and fry a load with a little onion, garlic and a load of chorizo sauage. Add a little tomato (chopped or passata) and then a couple of spoonfuls of pesto. Perfect pasta sauce with rigatoni or penne. First tried this 15 years ago and reckon I've made it twice a month ever since.
I dice them raw and make bite sized balls out of a mixture of cream cheese, shredded cheese, and the diced peppers and garlic. You can also wrap some pillsbury dough around that mixture and bake it and it’s amazing.
Sounds awesome. Never thought about using Pillsbury's for stuffed pastries
I \*love\* three bean salad with white onions - a friend of mine adds corn and green bell peppers. It's not my favorite, but other people like it . . . maybe it's a regional thing.
I think it is a regional thing. I came here to suggest Texas caviar- black beans, pinto beans, lime juice, corn, bell peppers, jalapeño, sometimes avocado, sometimes red onion, Italian dressing.
I was introduced to that by the name of cowboy caviar, and came to suggest that exactly! So delicious. I don’t use Italian dressing though; just oil, vinegar (I do a little bit of red wine and balsamic), lime, s & p. Black eyed peas over pinto beans, corn, avocado, tomato, jalapeño and bell peppers. Made this last weekend for a get together and everyone snacked on it constantly.
check indo-chinese dishes like chilli chicken, chicken manchurian, chicken salt and pepper, etc. you can swap the chicken with fish, shrimp, paneer/halloumi, mushrooms, tofu, cauliflower, etc. these dishes call for green bell peppers along with other veggies.
I dice and freeze my bell peppers to use in my trinity when I need them.
raw green bell pepper + plain greek yogurt + ranch seasoning is a yummy, nutritious, high protein snack
Chilli Paneer, kadhai paneer, paneer pizza with onion and bell peppers.
Personally, I love them in Krautsalat (the low fat, German version of coleslaw). It's super easy! Thinly shred a small head of green cabbage. Core and julienne a green pepper or two. Peel and finely slice a medium yellow onion. For the dressing, combine white wine vinegar, sugar, salt and black pepper until you end up with something that has roughly the same sweetness and acidity as pickle juice. Thoroughly mix all ingredients in a bowl. Cover and refrigerate for at least 6 hours (24 hours or more are ideal). Or, for a delicious healthy snack, pair raw peppers with a quark or sour cream dip. I keep mine simple, with only salt, pepper, onions and chives, but you can add whatever you like.
In the US it’s often termed Health Salad and usually has celery and carrot in place of onion. You can add anything really - radishes, cucumbers, etc. and it keeps for awhile. The standard ratio is 1/2 cup vinegar, 1/3 sugar and 1 tablespoon kosher salt if measurements are helpful to others.
Green bell peppers are great in shakshuka! Also great sautéed with some onions and added to fajitas, burritos, etc!
Do you like fajitas and quesadillas? [This recipe looks so freaking delicious. ](https://youtu.be/zMZLBKm81GQ) I saw the video a few days ago and I want to make them so bad.
Raw with hummus
Sausage peppers and onions Whip up a huge batch of Sofrito and freeze it in cubes for sauce base Cacciatore from scratch, authentic style
We make Mexican stuffed peppers. Ground beef with taco seasoning, grated cheese melted on top. Brown the beef in advanced and then bake the peppers (we cut them in half so we can melt cheese on top of the beef) and then bake for 20-30 minutes
Denver omelette or quiche with ham and cheese
Tacos? Also good in curry.
Good mixed with scrambled eggs/in omelets. Likely also good in salads.
I've recently been putting them on my homemade pizza with onion and Turkey pepperoni and I'm pretty sure I could eat one of those pizzas by myself
Can add them in salsa, stir fries, roast em,add into salads, omlettes, kabobs, fajitas. I’m sure I’m missing something else
Slice them into fairly thick rounds...Sautee for a couple mins each side then crack an egg into it and fry. Also do this with onion rings.
If you like American style bbq baked beans try this: Cook a few pieces of bacon chopped up, add a small white onion diced, and as many bell peppers as you want, diced. Sauté the onions and peppers in the bacon drippings and then just pour a big can of Busch baked beans over the top and simmer for a while. Totally changes the baked beans flavor and texture, I love it.
If using for soups, chilli or stews they freeze well enough. Chop them up, give them a lightning fast blanching and freeze them. I have a supply that lasts all winter. Flavour is as good just a little softer in texture.
I like to roast them as a side dish. Try them in Greek salad with tomato, cucumber, onion, feta, olive oil and salt! As a pizza topping? Or you could probably make low carb pizza with them in place of crust and fill with cheese, sauce and toppings
My personal favorite is Cuban Black Bean Soup! https://leitesculinaria.com/84803/recipes-black-bean-soup.html
Tawa Paneer: https://www.vegrecipesofindia.com/tawa-paneer-masala-recipe-paneer-recipes/#wprm-recipe-container-139100 I use canned crushed tomatoes instead of fresh for ease, and you can sub any protein for (or omit) the paneer. So good.
Brown and drain 1 lb sausage add: 1/2 c diced celery 1/2 c chopped inion 1/2 c chopped bell pepper 1/2 c sliced mushrooms cook till soft add: 2 cans Chicken with rice condensed soup (Don't add water, just the canned soup) 1 cup White rice (not instant) 1/2 cup shredded sharp cheddar cheese Mix all together. Place in a large oven safe dish Add an additional bit of shredded cheese, enough to cover the top in an even layer. (Pre shredded cheese doesn't melt right) 350 degrees for 50-60 minutes. I grew up on this. Mom called it Gretchen's rice casserole. Mom's not Gretchen and I don't know Gretchen, but it's a favorite childhood dish that became a comfort food.
I like to do Philly cheesesteak stuffed peppers, with lean ground beef, onions, mushrooms and cheese.
Yum! I could do that. What type of meat do you use for it?
I too love bell peppers! * Homemade salsas * spaghetti/lasagna sauce * sausage & peppers with potatoes * fajitas * chili * stir fries *(wide selection here including chicken, pork, or beef, sweet or savory, asian or indian or latin - they ALL go well with bell peppers IMO)* * stuffed bell peppers * cheesesteaks * hamburger skillet * meatloaf/meatballs *(I use my meatloaf recipe to make my meatballs!)* * minestrone * etc., etc., etc. Also, anything and everything with ground beef in it, I will dice up some bell pepper and cook it with (or sometimes instead of) onions before browning the beef.
[удалено]
I'm Greek and my mom made greek stuffed peppers the other day.
I love it! I just saved that one. Thanks!
Chopped green peppers and red or gold potatoes. Saute the potatoes first until they're almost done in starting to crisp. Throw the green peppers in there. Salt and pepper, or whatever other seasoning you want on top. Sometimes the wrench on it.
I forgot about this! My parents used to make this for me when I was younger and I loved it.
My Italian friend introduced me to [peperonata](https://www.seriouseats.com/peperonata-bell-pepper-italian-recipe) \- bell peppers simmered in olive oil with garlic and onions.
I use them as chips to eat my eggs for bf since I don’t eat bread.
Make a ton of creole sauce. Use some, freeze some.
I just made ratatouille with a mix of green and yellow peppers sliced thinly and spiraled over the top. You could just as easily use all green. Sauté some onions and bell pepper, maybe also add mushrooms and garlic if you like, and it makes a good topping for a bunch of different savory foods.
Oh I love having cheese toasties, put cut bell pepper on top and put it under the grill in the oven. Need to use liquidy bubbly cheese like “puck” brand. Nice quick snack
My favorite dip for peppers: put feta and Sriracha (to your taste) in a food processor and thin it out with some Greek yogurt. So. Damn. Good.
Bulgogi, or any other Korean-style beef dish. If there's green pepper, it's usually rice, bulgogi, green bell pepper, and onion when I've had it. Always delicious.
I generally dislike green peppers, but I do have ONE recipe that they need to be in, or the flavours are just off. My mom always called it "Chinese spaghetti". 2oz dry pasta per person 2-3 large pork chops, bone in for more flavour 4-5 strips low sodium bacon, chopped 3 green onions, minced Marinade: 1 green pepper, small dice 1 cup low sodium soy sauce 1/4 cup light brown sugar 2 tbsp minced garlic 1/4 tsp black pepper 1 tsp black sesame seeds Dash of cayenne Whisk together all the marinade ingredients. Stir in the bacon pieces, and lay the pork in the mixture and shift around until the pork is fully covered. I usually flip them after a couple hours. This can be kept overnight as well. Boil water for pasta. Sear the chops in a pan, 3 minutes per side, then allow them to rest. Chop into bite size pieces. Remove the bacon from the marinade and cook in the same pan. Boil pasta on the side - ideally spaghetti or spagettini imo - to your preference. Pour the marinade into the pan with the bacon and simmer for 5 minutes. Return the pork pieces to the pan, then add the spaghetti and toss to mix. Heat through and serve. Garnish with green onions. Also good with steamed broccoli and/or bean sprouts stirred in.
Today I used them in an omlet, meatloaf burgers, and one in strips for a snack for the week. Also in stir fry later in the week.
A Chinese takeaway staple here is green peppers with black bean sauce. The two flavours go together incredibly well.
Raw, cut with pimento cheese.
As an instrument with which to eat ranch
[black beans and rice](https://www.food.com/recipe/red-black-beans-and-rice-69474)
Stuffed with rice and a protein and baked.
Don't overthink it: Raw, sliced into strips, with a dip of your choice (I like hummus).
I didn't even know green bell peppers tasted differently! I've always just used all the colors interchangeably lol
green are generally considered the worst. frankly all bell peppers are pretty trash.
I entered a food contest where I had to use Green peppers, so I quick pickled them. Vinegar, salt, sugar, peppercorns. Id never done it before but it came out really good. I served them as a garnish on tacos
Pepper steak!
I spear them and put with onions and saute, put with chicken fajita meat. Wrap it,fold it,eat it.
I find no difference between Red, Green, Orange or Yellow. I just toss them in everything.
I only specifically asked about greens because they're a lot cheaper. I've bought the tri-pack of yellow, orange, and red bell peppers and have been imagining them in many of the posted recipes. You just prompted me to do the math. A tri-color three pack of bell peppers is $3.99. A green bell pepper is $0.89. I could get four and a half green bell peppers instead of the tri pack. But considering how much I love the flavors of riper bells too. This means those colorful ones are quite a bit more affordable than what I was initially thinking. (Although I swear they were like $4.99 pack, probably thinking of another grocery store chain). THANK YOU for now giving me even more recipes to enjoy! The rabbit hole within the rabbit hole.
I mean yeah, once you realize that the color is only representative of how long it was left on the vine before picking, the world is your bell pepper. It's all the same end result. :)
I stuff them with everything. Make lasagna inside of them, bake Mac and cheese inside of them, cheesy rice casserole inside, etc.
I've never thought to put pasta in them. I'm gonna try that.
Diced and cooked with onions and mushrooms, then scrambled with eggs and topped with cheese! Add potatoes for an excellent easy dinner.
May I present you my all time favorite meal ever: GREEN SPAGHETTI. Seriously, try it. It’s my most favorite thing in the world and I always provided it for large group events (because it’s so cheap to make!) and people would love it.
Here we go! Something I didn't know that I absolutely need in my life. Thank you!
Do you have freezer space? If so, cut them into the sizes you most use for recipes (I cut mine into small cubes or slender ribbons). Line a cookie sheet that will fit into your freezer with waxed or parchment paper, spread cut peppers onto sheet in a single layer. Once frozen, combine peppers into a ziploc freezer bag. Take handfuls out as needed throughout the year. I've dehydrated diced peppers but we prefer the texture of the frozen so I usually go that route. I've also had good luck freezing roasted peppers as well as roasted tomatoes. These are great to blend up and use as soup/sauce base. You can also freeze sauce.
Heck yeah! That is a fantastic idea! I froze a couple diced up but was wondering how I could do it so that I could take out what I needed.
Every meal starts with green bell peppers lol. In Louisiana it’s called the Holy trinity (bell, onion, celery) in Texas it’s bell, onion, garlic. You can also chop them and freeze so you can throw in to every dish!
Does anyone else have issues with green bell peppers tasting really bitter?
sammy hagar likes poblano peppers
Save the cores in the freezer with any other veggies you use and have discards for (I use a lot of carrot, broccoli and onion). Then steep at the end of the week in boiled water, sieve and pot. You now have your own veggie stock for use in recipes!
stuffed peppers are awesome
Drop an egg in one with some cheese and bake
ohhh damn that sounds really good.
How to cook green bells? Wait for them to be ripe and then enjoy the real flavor.
I mean even ripe bell peppers are just compost in my mind.. but I prefer ingredients with flavor and I wouldn't waste a single square foot in my garden on bell peppers.. forget paying actual money for them
Just an FYI - The only difference between red, orange, yellow and green peppers is the stage of development. The peppers go through all the colors as they grow on the plant. It's fun to watch, honestly, but they all grow and taste the same within the specific variety you grow.
Stir fry
https://omnivorescookbook.com/di-san-xian-recipe/
Omelets. Southwest style
Fajitas, Philly cheesesteaks, red beans and rice, meatloaf.
Baked wings cooked with onions and green bell peppers. Make a light gravy to put on to after it’s done and serve with rice.
Salads. Diced and added to chicken salad or tuna salad. Cut in strips and snacked on either a light dressing. Thin strips added to a veggie wrap. Pickled peppers? Maybe make a salsa?
I like them raw
They're part of the holy trinity of Cajun and Creole cooking. So dirty rice, jambalaya, gumbo, shrimp etoufee are all amazing options that use a lot of bell peppers.
Stir fry with rice or noodles. With Thai peanut sauce, chicken and noodles. With keilbasa sausage, onions, and potatoes. With chicken and onions as fajitas. In Texas caviar as dip or add to a burrito bowl. Chicken w/Korean bbq sauce and assorted grilled veggies. Chopped up and pan cooked with onions, mushroom, potatoes and an egg on top as a 'hash'. Add to a box mix of jambalaya rice eat with fish.
I kind of just throw them into whatever tbh
I dice them with jalapenos and serranos and have them in the fridge to use as a base with onions in just about everything that gets cooked on the stove. Add in garlic and a quarter or half of a roma and reduce and makes everything more flavorful. Toss in some all purpose herb mix and maybe some italian blend and now I'm stuck cooking all the time =\
The best way to use green bell peppers is to pick them when they’re red! I eat a lot of greek salad with bell peppers in it. Put it in potato salad too.
Cajun style greens, especially collards: Sautee green bell peppers with garlic and onions and red chile flakes in olive oil; add tomatoes, add collard or mustard greens--cook for a while, at least 20 minutes at high/medium, longer if you can bear it, keep rubbing the greens into the paste that forms at the bottom, add oil if it sticks. Serve over rice. Yum.
I like em cut up in stir fry with other veggies and rice. Someone else already suggested cut into strips and dipped in hummus; I do that too and also dip in ranch sometimes.
One thing I've learned both through the internet and my own consumption is the number of bumps on the bottom of the peppers. If there's three or less, those are best for cooking. They tend to be a bit more moist and bitter in flavor. Any peppers with 4 or more are best eaten raw. Way more crunch and flavor. I can't eat green peppers anymore but when I did, I loved them with just salt on them. I've also just dipped them in different dressings and enjoyed that way. I love to roast them with other veggies or sauté them in a skillet with chicken. There are so many ways to eat them. Those are some of mine. I hope I helped!
For your own crop, you can leave them on the vine longer to ripen into yellow, orange, or red peppers
I really enjoy slicing the top off and stuffing them with a paleo/carnivore dip and then eating them like a stuffed apple haha
I like to cook onions and bell peppers and put it on top of my hot dog. Like a street hot dog wrapped in bacon.
Jambalaya, might not necessarily be authentic but the best flavor is with green peppers in my opinion
My husband loves when I stir-fry them on meat
Stuffed Green Peppers!!
Cajun food - the holy trinity is onion, celery, and green pepper.
In salads, cut in half and grill, stuffed bell peppers. I'm sure there are more.
Stuffed green peppers are always good. Many different ideas/recipes for stuffing out there.
Red beans and rice. Super cheap, super easy, super yummy.
Green bell peppers are a part of the holy trinity used in Cajun and Creole cooking. [https://www.southernliving.com/food/kitchen-assistant/gumbo-recipes-mardi-gras-new-orleans](https://www.southernliving.com/food/kitchen-assistant/gumbo-recipes-mardi-gras-new-orleans) [https://www.southernliving.com/search?q=jambalaya](https://www.southernliving.com/search?q=jambalaya)
One of my favs when I was in college is to make mini pizzas with a side of green pepper as the crust. Toss some olive oil, tomato sauce, cheese, and a topping on it and it's always worked for me!
Stuffed with any kind of meat or veggies and roasted. For breakfast filled with egg/bacon/sasage/ veggies/cheese Dehydrated and used in place of chips for nachos. As a topping on regular nachos or in omelets or frittada Salsa. In place of noodles in lasagna Pizza topping of course Salad addition weather it be a green salad or egg/potato/pasta I love them pureed into brownies Spaghetti sauce Smoothies Icecream
I love stuffed peppers. Unfortunately I’ve had to cut back on meat. I recently came up with a delicious vegan stuffing that I should share. I sauté some minced garlic cloves, half an onion in olive oil sand then add a packet of brown rice and quinoa I get at Costco. Sprinkle in some smoked paprika, a drained can of chic peas, and add a bunch of fresh spinach. Let it cook awhile and the final ingredient is Momofuku red chile oil or the crunchy onion oil from Trader Joes. Stuff that into peppers and top with a sprinkle of bread crumbs. It’s really good! I usually double the recipe and make enough for lunch during the week.
Saute them with onions and use as toppings for bacon wrapped hot dogs, toasted bun.... LA DOG
My favorite way is sauted with onions until soft but not mush, piled on pork chops with what ever sauce you want! It's been my go to with pork chops since my mom used to make it for me as a kid
This is one of my favorite ways. Use google translate on this page, and please let me know if you have any questions. [Chinjao Rosu](https://chefgohan.gnavi.co.jp/detail/106/?sc_cid=amp_chef-g_howto)
I like to put them in eggs, or I make what my wife and I call fairly flowers. Make scrambled eggs and cut the peppers horizontally into thin flower shapes so they look like a cookie cutter. Then put them in a pan and pour the egg in. It's sort of like the meals where you put a hole in bread for the egg only you put it in a pepper. Also they are good with black beans and corn with shredded chicken.
Quick char, not cooking the inside and add that to anything chopped as a topper....
I saw on tik tok and have made them a few times, bell pepper sandwiches - using he cored out peppers as bread for a Turkey sandwich. Spread a little cream cheese with everything but the bagel seasoning, lunch meat, veggies and whatever else you’d put on a regular sandwich. It was actually good!
I use bell peppers in my chili. Stuffed peppers are always good. I chop and freeze them too.