My DH bought 3 red peppers a few days ago because they were 'on sale'. Geez Louise, what a dumb reason. Can you tell I am not a great cook.....He usually buys them in the summer to GRILL THEM. I love them grilled. However, it's Feb. not grilling season.
What do you make with red peppers. All I can think of is some sort of stir fry. I don't know why he bought 3 of them. Don't mind me, I'm just complaining outloud!!! Any ideas would be appreciated! THANKS!!!!This message has been edited. Last edited by: Wavy,
SPRING HAS F I N A L L Y SPRUNG!!!!!
Make your own roasted red peppers in the oven; that's what I do.
Heat oven to 400 F.
Wash peppers and dry. Leave them whole; do not peel.
Cover a baking sheet with foil, and lightly coat or spray the foil with olive oil. Place the peppers on the prepared pan and roast for about 20 - 25 minutes or until you see scorch marks on the skin. The skin will have shrivelled and the peppers will have collapsed. (Scorch marks are good! They add a nice smoky taste.) You can even bump up the heat to broil for the last 5 minutes to get scorch marks.
Remove peppers from oven and immediately place in a glass bowl. Cover bowl tightly with plastic wrap. Let sit and steam for about 15 or 20 more minutes. This will allow you to pull off the skin; just let them cool first.
Once peeled, slice them, removing the seeds. Voila: homemade roast peppers!!! Serve immediately or chill in the frig.
I like to serve them marinated in olive oil, balsamic vinegar and a little crushed garlic, seasoned with salt and pepper and garnished with chopped flat leaf parsley.
You can also roast them over an open flame on a gas burner, but it can get messy. Trust me. This message has been edited. Last edited by: aychihuahua,
I roast them in the oven too and use some olive oil. I often include other veggies like green peppers, zucchini, onions and sometimes cubed eggplant. You can season with an Italian season mix or a bit of salt, pepper and garlic powder. Toss the veggies to ensure even roasting. YUM!
RED peppers are also good in salads of mixed greens or macaroni salad. BTW, if your DH took advantage of a sale on them, he's a good shopper as red peppers are usually more expensive then green bell peppers.
You can also stuff them like their green counterparts. Here is one recipe tho the Web offers many red pepper recipes if you do a google.
Since you don't cook much, I'll give you my step-by-step directions for Italian sausage and peppers:
Cut the peppers into wide slivers from top to bottom. Cut a large onion (or two) into similar size slivers. (De-seed and de-rib, of course.) Peel as many cloves of garlic as you like. (I like lots! It turns into garlic candy, once roasted. ) Smash the garlic cloves lightly to release their oil; cut each in half if they're very large pieces.)
Remove as many sausage links as you like from their casings. Cut into 1" chunks.
To make cleanup easier, line a large roaster or broiler pan with foil and spray it with non-stick spray. (Or just spray the pan with it, if you don't use foil. But you'll pay at cleanup time... LOL)
Put all the veggies and sausage chunks in the pan, pour about 1/3 cup of good extra virgin olive oil over it all, sprinkle with kosher salt and fresh ground pepper. Toss everything together to coat well with oil. Spread it all out into a single layer and bake on the top rack of a 450° oven for about 35-40 minutes, stirring once, until the veggies and sausage take on some brown char on the edges.
You can spoon this deliciousness (including the oil and more if needed) over a plate of cooked pasta with a generous amount of fresh-grated Parmesan cheese.
Another way to serve is the way my DH likes it... with potatoes added to the pan to roast with the other ingredients. I don't mix them in, but keep them on one side of the pan with the cut side down. They brown better that way than mixing them in with the "wetter" veggies.
When I make this with potatoes, they serve as the starch instead of pasta.This message has been edited. Last edited by: nettiejay,
Thank you, I'll take some. I really enjoy red peppers and so does my son. I usually just cut them up and either put in salad or simply serve by themselves.
Thanks for the link. - Paula's had too much stuff in her recipe, I looked at the site and I think I will use a variation on Sunny's recipe. I love sweet red peppers and use them in place of the green in everything but chili.
I always keep a few in the freezer. When I get them home from the market (too expensive in the grocery so I always buy the at the local produce market) I wash and dry them then freeze them. When I need pepper I take one out of the freezer cut off what I need and return the rest to the freezer.
I did something similar. I had not been to the produce market for a month or more and went crazy with the poblanos, red peppers and cubanelles.
I kept out 2 bell pepper shaped ones to make stuffed peppers tomorrow night. Never made them before so the link is appreciated.This message has been edited. Last edited by: Charming,
Charming, the link only shows Paula's recipe. Where did you find Sunny's?
I've had roasted red pepper spread or dip that's been good. I love them cut in strips and eaten raw. Add to a leafy green salad. I seldom go without having both a red and green pepper in my vegetable drawer. When a recipe calls for green pepper, red can be substituted.This message has been edited. Last edited by: Lurah,
I did a search on variations of stuffed peppers and Sunny's recipe, although with a different pepper is pretty close to what I want to do.
Sunset Park Stuffed Cubanelles
Recipe courtesy Sunny Anderson, 2009
Prep Time:35 minInactive Prep Time:5 minCook Time:1 hr 0 minLevel:EasyServes:4 servings.
1 packet sazon seasoning
1/2 cup warm water
3 tablespoons olive oil, divided
1/2 Vidalia or sweet onion, chopped
1/2 yellow bell pepper, chopped
1 jalapeno, seeded and chopped
1/4 cup long-grain rice, rinsed and drained
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce, divided
1 pound ground beef, 80/20 ratio
8 cubanelle peppers, stalk and seeds removed
Preheat the oven to 350 degrees F.
In a small bowl, dissolve the sazon in warm water and set aside. Warm 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, bell pepper and jalapeno and saute for 5 minutes. Stir in the rice and garlic. When the garlic begins to brown, add the sazon water, cumin, and season with salt and pepper, to taste. Saute until the aromas blend, about 3 minutes more. Remove from the heat, add 1/2 cup of the tomato sauce and set aside to cool slightly, about 5 minutes. Transfer to a large bowl and add the ground beef. Mix until evenly incorporated.
Stuff the cubanelle peppers with the ground beef mixture, using the end of wooden spoon to help ensure stuffing is tightly packed in. Brush the outside of the peppers with remaining olive oil and sprinkle with salt and pepper, to taste. Pour the remaining tomato sauce into an 11 by 9-inch baking dish and arrange the stuffed peppers in the dish. Bake until the peppers are golden brown and the internal temperature registers 140 degrees F on an instant-read thermometer, about 50 to 60
Also love them on a veggie/dip tray; very refreshing! Freeze the left overs and use later in soups.
Kudos to your hubby for getting them on sale...now you can expand your cooking horizons; ha...
Thank you all very much for your red pepper ideas and recipes. Ya'll sound like very good cooks indeed. I must try something, but I am literally falling asleep at the 'puter right now. Maybe I can put it off one more day until tomorrow! (I am so tired now!!) This is where I begin to panic about what to make for dinner. It's always torture for me. I'll switch with someone - you can cook for me, and I'll do your laundry!!! (I like doing that!) LOL!
SPRING HAS F I N A L L Y SPRUNG!!!!!
Come and vacuum and dust and I will cook for a week.
I made the Stuffed Peppers above with many variations last night.
1. I used some mild Italian sausage with the ground beef (I made it Italian rather than Mexican flavored.)
2. I chopped some mushrooms and added to the onions (you can add canned)
3. I used red peppers and 2 cubanelles. I cut the peppers in half length ways and mounded the meat mixture up.
4. I added some Italian seasoning to the onions and garlic instead of the Savron.
5. I discovered I had NO canned tomato sauce so I used some jar Fra Diablo sauce instead.
6. I added a handful of parmesean cheese and fresh basil to the meat mixture before stuffing.
7. I read the reviews of Sunny's version and many people commented on the rice not cooking enough so I added a little extra water to the pan and let it steam a few extra minutes.
Other than that - it was exactly like Sunny's
It came out really good and was a big hit. I liked it because I never made them before because I was put off by the flavor of green pepper.This message has been edited. Last edited by: Charming,
I won't vaccuum, dust or do windows.
JUST LAUNDRY! (& it's a deal!)
SPRING HAS F I N A L L Y SPRUNG!!!!!
Red, yellow or orange peppers are the only ones I eat. The green ones repeat on me too much. I'd just say use them any way you'd use a green one. I put them in salads of all kinds, stir fry, with green beans, etc. They are a staple in my kitchen.
Life isn't about how to survive the storm, but how to dance in the rain.
Don't forget, you can always either dice them or slice them & freeze them to throw into other things...on pizza, in soups, in stir fries, in meat loaf, etc.
I don't care for red ones, I only like green bell peppers...and a few hot ones.
"The soil is the source of life, creativity, culture and real independence." David Ben-Gurion
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