What to do with lots of peppers.

[boogiewoogie]

We received three peppers in our organic veg bag the other week and I had just bought a packet of 4 earlier on that day!

I was thinking of doing stuffed peppers some time over the weekend. Can anyone suggest a good stuffing that doesn't involve rice or cous cous?

much appreciated!

breadcrumbs?

A quicker way of disposing of them is to slice them in rings, and fry them in lots of olive oil and garlic. When they're soft, break a couple of eggs on top and let them cook through. Absolutely delish with crusty bread to mop up all the calories.

fajitas for tea one night?

Thanks for the ideas! I'll try it tommorow!

Roast them with olive oil and salt - yum

I stuff them with something mincey, like a bolognese or shepherds' pie base.

Grill till black, then peel, fry with loads of garlic in olive oil and mix with pasta and loads of parmesan. They won't be stuffed but you will be!

piedmont peppers are fab

so is tomato and red pepper soup

Sounds like you're going to need more peppers boogiewoogie .

I agree with monkeytrousers, roasting them is good, then you can eat them on their own, they are so sweet without the skin and the juice that comes out of them is lovely too

roasted peppers are lovely with ...

ham and brie and crusty bread

cous cous

bacon, olives, cherry tomatoes...

Roasted, definitely, but don't do what I did and follow some poncey recipe saying you could roast them by skewering them and holding them over a gas hob. If you don't like 3rd degree burns and eating charcoal, this isn't the option for you.

There's a morrocan(?) recipe for a sort of dip where you fry red peppers and garlic in strips in olive oil till soft and then puree with walnuts. Scoop up with pitta bread cut in quarters.

if you dont want to use them all slice them and freeze them and then get them out as and when you need them.

Stuffed peppers - yummy. Cut the tops off and get the seeds out and boil them for a few minutes until they're just getting soft. Then get them out of the hot water and rinse under really cold water and leave them in the cold water for a bit.

Chop up and fry some onion, garlic, mushrooms (and whatever else you want to throw in - courgettes/leeks etc.) and a tin or two of tomotoes so you've got a veggie tomato sauce, and boil some rice - add the sauce mixture into the rice and then fill each pepper.

Put loads of grated cheese on top and bung in the oven for about half an hour until the cheese on top is all crispy.

roast with olive oil and garlic and salt and pepper

whizz until slightly chunky
serve with pasta

roast in strips for about 40 mins seasoned with garlic, olive oil, add some balsamic vinegar when stirring halfway through. Have hot or as cold antipasti.

Colditz, agree that pepper sauce is ab scrummy. Have you tried it with a dollop of pesto over the top? Double scrum.