green pepper surfeit!!

[misshardbroom]

So I bought a bag of Sainsbo's mixed Basics peppers as part of my online shop, hoping against hope that it would be lots of red and yellow ones.

1 red one.
5 green ones.

Any bright ideas about how to use all the green peppers? Nobody in our house likes them raw and there's a limit to how many can go in stir fries or on pizza.

Green pepper soup? It's lovely. Can try to find the recipe I've used if you are interested.

Or bake stuffedwith rice

yes, great... bring on the soup!

Gumbo!

Put some oil in a pan with some flour (1 tbsp flour, 2 tbsps oil?) and cook and stir until the mixture is the colour of strong coffee. Add cold water to stop it cooking and stir well.

Fry some onions, add lots of chopped green peppers, celery, garlic and okra and fry a bit more. Add chopped chicken and fry (thigh better than breast) and then add the flour/oil/water mixture. Add a tin of chopped tomatoes. Simmer the whole lot until the veg is soft. Add some prawns and simmer a bit more. Then add fresh parsley, thyme and oregano. Simmer. Eat over rice with nice bread.

250g/9oz green peppers, deseeded & chopped
25g/1oz marg or butter
1 clove garlic, chopped
15g/1/2 oz plain flour
600ml/1 pint veg stock
1/2 tsp mixed herbs
salt & pepper
1 tsp lemon juice
150ml/ 1/4 pint single cream (or evaporated milk)

Melt marge, add chopped pepper, onion, garlic. Cook over very low heat for about 10 mins stirring frequently until veg are soft but not brown.
Sprinkle in flour and cook for 1-2 minutes, stirring, then gradually stir in the stock. Add herbs & season to taste with S&P. Cover and cook gently for 20 - 25 minutes. Leave to cool slightly then blend (or work through a sieve while still hot)
Return soup to rinsed out pan, add lemon juice and cream, taste and adjust seasoning if necessary. Heat through but do not boil

You can serve this green pepper salsa as an accompaniment to pork chops.

Basically you halve the peppers and deseed them, then put them in a saucepan with water and lots of garlic cloves (whole, with skins on). I'd do 3 garlic cloves for each pepper. Boil for ten minutes. Then cool and slip the skins off both the peppers and garlic. Blitz the peppers and garlic with some olive oil, lemon juice and salt.