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cooking

Recipe Search: Bell Pepper

Timothy Norton

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Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall

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posted 10 months ago

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Good Morning,

I have come to terms with my upbringing, and am seeking your collective help to move towards change. I grew up without having much exposure to different fruits and vegetables. I have realized that it is not sustainable to not expand my palate or cooking skill. I am coming to all you good people and asking for your favorite recipes that center around some kind of fruit or vegetable help. I'm going to start these threads all the same with "Recipe Search:" so keep an eye out!

(Source)

Bell Peppers are a type of sweet pepper that come in a variety of colors. Green, reds, and yellows can be seen in most grocery stores. I'm sure there are more varieties than that out there! What are your favorite recipes that involve Bell Peppers?

Thanks in advance for any recommendations.

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Christopher Weeks

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Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods

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If I have leftover rice and beans, I'll often stuff bell peppers with them, maybe top with cheese, and then bake.

I frequently include them in stir-fry.

Sometimes I put finely chopped bell pepper on nachos.

They are delicious raw and by themselves or dipped in salsa. (I'm one of the apparent rarities who prefer green to the sweeter mature colors.)

They go well on pizza, of course.

They're a normal ingredient, coarsely chopped, in chili.

(Does this kind of response count as a useful answer or are you looking only for fully-fleshed recipes?)

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Timothy Norton

master gardener

Posts: 4239

Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall

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This is very helpful, thank you Chris!

Veggies are hard because there are not a lot of dishes that highlight the vegetables. Maybe one or two? And those are posted EVERYWHERE. Something that is harder is finding opportunities to work in veggies into recipes that I might have considered.

Example, I never thought to add them to Chili. I LOVE Chili. I'm pulling some stew beef as we speak

Anne Miller

steward

Posts: 16058

Location: USDA Zone 8a

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We love stuffed bell peppers.

Ground meat, (cooked?) rice, and tomato sauce for the stuffing.

I put mine in the crockpot cover it with tomato sauce and then throw in some diced potatoes.

Here is a bit fancier recipe by Chef John:

https://www.allrecipes.com/recipe/222002/chef-johns-stuffed-peppers/

Also a person cannot make Holy Trinity and Cajun Gumbo without bell peppers.

Is there any dish that is not better with bell pepper?

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Tereza Okava

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Location: South of Capricorn

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when i have too many peppers in the garden (which is how these recipe searches always start in my house....)
I make

Gallo pinto (costa rican beans and rice)

and tiger skin peppers (peppers blistered with vinegar and salt). Tiger skin peppers often call for shishito peppers but it works just as well with any old kind of pepper you have.

If I have large amounts of red peppers, I salt and grind them up to make a red sauce used as a sofrito type thing for turkish recipes (portuguese too).

Morfydd St. Clair

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Posts: 365

Location: Hamburg, Germany

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posted 10 months ago

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This came from a company cookbook a few years ago - the coworker said it reminded her of summers in Southern France. It's very simple, and so so good. Don't skimp on the Herbes de Provence - it will seem like tons but cook down to just wonderful. And your house will smell amazing for days.

A.C.'s Piperade:

1 each red, yellow, green pepper
1 large onion
1 14 oz can diced tomatoes (or use chopped fresh tomatoes if you have good ones)
Herbes de Provence
1 Tbsp Olive oil

Seed, core peppers and slice into strips
Slice onions into strips
Saute peppers and onion in oil a few minutes
Add tomatoes and a palm full of herbes de Provence
Simmer uncovered for an hour or more (more is wonderful)

Serve with rice or salad and bread
Serve hot, or cold as a dip, or top with ham or a fried egg

(edited to add a title and details from her version)

J Garlits

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Posts: 504

Location: Wabash, Indiana, Zone 6a

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Peppers, especially sweet greens, are one of my favorite foods. I say that with a caveat...they have to bring their friends with them. These bosom buddies are green pepper, onion, and mushrooms. I dice them all up and sauté until the mushrooms have the perfect mouth feel. That's different for everyone. This is so versatile. You can pair it with your choice of beans and rice, with a bit of guac. You can drown it in stock and add some barley and wowza. Or throw it in your spaghetti sauce. Or make an omelette with it...

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Riona Abhainn

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Posts: 717

Location: Clackamas Oregon, USA zone 8b

posted 10 months ago

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Echoing some of the above. Plus adding that we love bell peppers in omlets and scrambles and breakfast casseroles!

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Megan Palmer

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Posts: 1230

Location: Zone 9A, 45S 168E, 329m Queenstown, NZ

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posted 10 months ago

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Chargrilled peppers tossed in a simple olive oil, lemon juice and garlic dressing are a great side dish, with Jim's suggestion of sautéed and or grilled mushrooms and onions together with the peppers

Anne Miller

steward

Posts: 16058

Location: USDA Zone 8a

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Another favorite at our house is Green Pepper Steak.

Looking for other recipes I found this one:

https://www.tasteofhome.com/recipes/green-pepper-steak/

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

John F Dean

master steward

Posts: 6968

Location: southern Illinois, USA

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Emeril referred to it as the trinity. I put bell peppers, onions, and celery into darned near everything I have a chance to.

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Christopher Weeks

master gardener

Posts: 3272

Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods

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I was just sautéing three onions, three bell peppers, and three jalapeños together and I thought of this thread. We’ll use this in quesadillas tonight, tacos tomorrow night, and either frittatta, nachos or chili later in the week. Peppers never go to waste here. :)

IMG_1491.jpeg

Timothy Norton

master gardener

Posts: 4239

Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall

1718

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I just picked up a bunch of bell peppers to play with. I'm going to try both a ground beef/rice stuffed pepper and then I am going to have some leftover beef barbacoa that I'm hoping to repurpose into another stuffed pepper.

Ya'll are great. I'll be eating all the vegetables in no time!

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