Red Peppers

[Hollie]

I just bought 6 as they looked so good! Please share recipe suggestions as to what to do with them.

[avariell]

are they red bell peppers?

they are amazing roasted.

a favorite from my childhood would be peppers and eggs on italian bread... sautee thinly sliced peppers in olive oil til soft, add a bunch of beaten eggs and enjoy :)

[Hollie]

Yes, they are red bell peppers.

[Wendy w]

Welcome to the boards! :) The Moosewood Cooks at Home Cookbook has a really good recipe for red pepper soup. I make the Mexican version and roast the peppers. I’m at work right now but will be happy to post it if you are interested. I haven’t made it in awhile but have been thinking about it because this is a great time for red peppers.

[Hollie]

Thanks. I would love the soup recipe.

[Canice]

Welcome to the BB!! Stuffed peppers are a lovely fall dish!
Here's a recipe that was popular:

Roasted Red Peppers Stuffed with Kale & Rice
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole, or Swiss chard.

Peppers
3 medium red bell peppers
1 tbsp extra-virgin olive oil
1/4 tsp salt
freshly ground pepper to taste

Filling
1/2 lb kale (6 cups lightly packed), trimmed and washed
1 tbsp olive oil
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, minced
3/4 cup cooked short-grain brown rice
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pinenuts, divided
1 tbsp fresh lemon juice
1/4 tsp salt, or to taste
freshly ground pepper to taste

To prepare peppers: Preheat oven to 400. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9x13 inch baking dish. Bake until peppers are just tender, 10-15 minutes. Let cool slightly. Turn cut-side up.

To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10-12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.

Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6-8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, cheese, 2 tbsp pine nuts, and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with remaining pine nuts.

Add 2 tbsp water to the baking dish. Cover the peppers with foil and bake until heated through, 15-20 minutes. Uncover and bake for 5 minutes more. Serve hot.

Makes 6 servings. Per serving: 168 cal; 10g total fat (2g sat, 5g mono); 5mg chol; 16g carb; 6g protein; 3g fiber; 326mg sodium.

[KristinK]

Here's another stuffed peppers recipe. I actually just made these last night, using ground turkey breast and adding garlic. I had enough filling for 6 peppers. Very good!

Stuffed Peppers
CL Jan/Feb '03

INGREDIENTS:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 pound ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

INSTRUCTIONS:

1. Preheat oven to 450°F.

2. Cook rice according to package directions, omitting salt and fat. Set aside.

3. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

4. Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

5. While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

6. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

7. Bake at 450°F for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops. Yield: 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce).

NUTRITIONAL INFO:
CALORIES 347 (20 percent from fat); FAT 7.9g (sat 3.9g, mono 2.6g, poly 0.7g); PROTEIN 26.6g; CARB 39.9g; FIBER 4.6g; CHOL 55mg; IRON 4.1mg; SODIUM 747mg; CALC 284mg

[Ohioan]

Mmmm, roast the peppers and then cut them into strips, drizzle the strips with olive oil, and stick slivers of garlic in among them. Then let them sit for a hour or so while they imbibe the garlic and oil. (Or cover them with plastic wrap and put them in the fridge for a few hours.) When you serve them, you can either eat them plain or sprinkle them with a little vinegar or toss them with some capers or drape them with anchovies - or all of the above.

Alternatively, saute them in the olive oil with the slivers of garlic.

My uncle Ralph used to cut them up raw and leave them to soak for a day or so in really good red wine vinegar. Great pickled peppers.

Cheers,
Phoebe

[kristalsnow7]

I like this recipe quite a bit.

Moroccan Couscous and Chickpea Stuffed Peppers

2 large red bell peppers
2 tsp olive oil
4 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1-1/3 cups drained canned chickpeas
3/4 cup vegetable broth
1/3 cup uncooked couscous
1/2 cup (2 oz) crumbled feta with garlic and herbs, divided
2 Tbs chopped fresh mint, divided
2 Tbs hot mango chutney

Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9 inch pie plate. Cover with heavy duty plastic wrap. Microwave at HIGH 5 minutes or until crisp tender; drain. Return peppers to pie plate. Heat oil in a large saucepan over medium heat. Add garlic; saute 2 minutes. Add cumin, turmeric, and cinnamon, and saute 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1-1/2 tsp cheese, 3/4 tsp mint, and 1-1/2 tsp chutney. Yield: 2 servings (serving size: 2 pepper halves).

460 calories (28% from fat); 14.4g fat; 18.4g protein; 67.7g carb; 6.3g fiber; 25mg chol; 959mg sodium; 5.8mg iron; 226mg calc.

[Canice]

Originally posted by Ohioan
My uncle Ralph used to cut them up raw and leave them to soak for a day or so in really good red wine vinegar. Great pickled peppers....

I thought that was your uncle Peter?

[Ohioan]

Originally posted by Canice


I thought that was your uncle Peter?
No, he was the one who picked the peck of pickled peppers. My uncle Ralph was the one who did the pickling.

And before you ask, neither of the uncles wound up pickled.;)

:D Cheers,
Phoebe

[Canice]

LOL!!! :p :p :p