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Posted: Aug/04/2009 12:45 PM PST
Picking my first green pepper today, in need of some really good green pepper recipes, anybody have some? Tammy |
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Posted: Aug/05/2009 12:50 PM PST
Common nobody has any good grn. pepper recipes!!!! Tammy |
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Posted: Aug/05/2009 1:38 PM PST
You haven't said what kind of recipe you are looking for -- canning, salad, relish, dehydrated, or cooking (breakfast, lunch, dinner). Personally I just chop them up, fast freeze, and bag them in the freezer for use in all kinds of recipes as needed. For example they are great added to corn (sold in stores as Mexi-Corn) or in a breakfast omelet. |
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Posted: Aug/05/2009 1:59 PM PST
I am looking for recipes for cooking or in salads. Thanks Tammy |
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Posted: Aug/08/2009 9:14 AM PST
If you like Mexican I have fajitas imma try with beef--it's like perfected with chicken so said my mom-- the recepie with chicken is in here it should be on the page if you can't find an are intreasted ask I'll paste it. Here |
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Posted: Sep/13/2009 6:37 AM PST
Hey Tammy, Green bell peppers are, along with onions & garlic, my very favorite cooking ingredients. I use them in stir fry, chili, stews, jambalaya, soups, chow-chow and the list goes on. Don't much like them raw, so don't use them in salads. Prefer the sweeter red ones for that, sliced paper thin. If you have bushels of them, suggest you char and peel them. Then you can put them on a tin tray, freeze. When thoroughly frozen, put them in a bag and they won't stick together. You can even wrap them in saran to you can use them one at a time. You can char them under the broiler, turning with tongs till all sides are black. Don't turn your back on them, they char FAST! Wipe with a paper towel to remove burnt peel. They are deliciously sweet & smokey this way. You can do the same with red bell or banana peppers. If you want recipes, just tell me what kind. Have tons, some of the recipes use the peppers with the peel on. On second thought, I should give you at least one recipe, the one I use the most. A zillion people probably do something similar.. great way to get rid of left-overs. STIR-FRY You will need: 1. A good WOK that you can heat to red hot. 2. 1 cup of cold rice that you cooked the day before. (fresh rice is too sticky) 3. Peanut or grape seed oil (doesn't scorch at high heat) 4. 2 or 3 Green peppers cut in one inch squares. 5. Left-over cooked meat..either pork, chicken or beef in one inch cubes. Shrimp is good too. you can use raw meat too, but have to brown & cook it well first. 6. A BIG onion or two, in one inch cubes. 7. At least 2 cloves of garlic, crushed. 8. Seasonings: 2 TBS. Light Soya sauce or Tempura sauce, a pinch of 5 spice powder, 1 tsp. sesame oil, 1 squirt Sriraccha hot sauce, salt & pepper. 9. You can add other things if you want to empty your fridge: Example, carrots and/or parsnips thinly sliced on the bias, raw cabbage or Bok-choy in 1 inch pieces. Preparation: -Have ALL your ingredients ready beside the stove, vegies & meat cleaned chopped etc. All your seasonings at hand. Once you start cooking you can't step away from the stove. -Heat your wok to red hot. Wet your hand and shake it over the wok. if the drops bounce and hiss, it's ready. -If your meat is raw, start with that. If not, start with the onions. -One at a time, add your ingredients in order of longest cooking time needed to the least cooking time needed. EX. carrots take longer than cabbage. With a big spoon, keep tossing the ingredients around. -When your meat and vegies are all in and starting to smell divine, throw in the cold cooked rice. If more oil is needed to keep it from sticking add a little more.Keep scraping and tossing. - When the rice starts to brown, add your seasonings, starting with the Soya sauce. Keep scraping & tossing. -Add a little water, lower the heat to almost off, cover and let simmer a few minutes. Don't over cook, you don't want mush. Enjoy! damselfy(aka gimpy2) |
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Posted: Sep/13/2009 12:15 PM PST
Have to try the charing of pepper. That's what i have been doing freezing them, since I didn't really have any grn pepper recipes!!! But can always use grn pepper recipes, so if you have some, I can use them!!!! Tammy |
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Posted: Sep/18/2009 1:25 PM PST
Okay Tammy, Do try charring the peppers.. then you can freeze them on a cookie sheet,well apart so they won't stick together. Once frozen, dump them in a zip-lock bag. Ready to use any time. I don't have a formal recipe.. only way I can think to use them is raw is stuffed. Even then, you cook them once stuffed. STUFFED GREEN PEPPERS -Cut the tops off 2 peppers so you have a lid, with some of the flesh on it. Clean out the seeds and the pale green parts. Put them in a baking dish. -Fry a chopped onion, add some garlic, fry 1/2 lb. ground meat (pork or beef) in that till pink is gone. Add another pepper you have chopped, stir that around cooking for a few minutes. Stir in a chopped tomato. Season with salt, pepper, and a pinch of cumin. -Spoon the resulting mixture back in the pepper. Put the pepper caps back on. -Put just a bit of water in the bottom so nothing sticks. -Bake in a 350 oven for about 30 minutes till everything is bubbly. -Good with a baked potato and a green salad. Hope this helps. damselfly (aka gimpy2) |
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Posted: Sep/18/2009 6:28 PM PST
Let's do a variation of Gimpy's recipe. 1 lb. gr. meat (use a 'medium' fat gr. meat if possible), 1 large onion chopped (your choice-I use yellow onion cause it's common in Lousiana), 1 medium bell pepper chopped, 1 tsp celery salt, 1 clove garlic chopped (or 1 tsp garlic powder). BROWN the gr. meat, and the vegetables, when Almost browned well, add the powder and celery salt. Add 1 TBSP worcestershie sauce, salt, pepper, red pepper (or if you have a cajun seasoning mix, use it.) Mix well. Add about 1 c. water. Simmer a few minutes. Should be just a [i]little[i] soupy  Add to this 1-2 cups of cooked rice. Stuff your peppers-really pack em! Stand upright in a 2-3 qt (depending on your peppers-they need to stand up straight), micro-wave cooking dish-cover-Microwave on high about 20 minutes. Let stand for a while before removing cover, drain water. Good with any cooked meat, and vegetable, or alone. I'm cooking some again this weekend! (variations-you can put a slice of cheese on top of each pepper-or add chopped tomatoes to the mix before microwaving)For Gimpy: I have never heard of peeling peppers before freezing them. Is there a reason I don't know? |
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Posted: Sep/19/2009 5:01 PM PST
Here's a good one for winter- In the crock pot, a big chunk of pork shoulder or beef chuck (or SHANK!), trim as much fat as you can a big onion whacked up A bunch of peppers, charred with seeds and skin removed - three or four if they're big, more if they're small. Can be from the freezer but thaw 'em in the nuker first. a cup of water or half a can of beef or chicken broth Salt, pepper, red pepper flakes or a dried red chili if you like it hot (less salt if you use canned broth) Cook it all night. Shred the meat, skim the fat, and ladle the whole mess out into bowls. Roll up the solids in tortillas with fresh diced onion, cilantro, and lime or lemon wedges to squeeze. Eat the broth with a spoon. YUM. |
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