I have a recipe where you split and clean the peppers. Make a mixture of chopped tomatoes , a diced clove of garlic and a bit of olive oil, salt andpepper. Fill the peppers with the tomato mix, roast in a 400 degree oven for 45 min and top with fresh mozz for an additional 10 or so til cheese is browning and bubbly. I've made many variations on this dish-last week using poblano peppers.
Something I've done that came out really well is to slice lengthwise into strips and stir-fry with onion strips, then finish with a little rice vinegar. You could use other vinegars, of course, for different/stronger flavors, but I like the light touch of the rice vinegar.
I also am a sucker for sweet and sour pork, and that's a good way to use up bell peppers of any color.
One thing I've had at a local restaurant that was interesting was candied red pepper strips. They weren't served as a full side but more as a garnish.
__________________ "If God had meant for corn bread to have sugar in it, he'd have called it cake." -- Mark Twain
I typically roast them w/a mix of other veggies (mushrooms, squash). 425 for about 18 min. Season w/salt, pepper, EVOO, balsamic and whatever herbs you have on hand.
They also taste yummy diced in cannelinni (sp?) beans
What great ideas. I just copied the ideas into my "veggie file". I ended up doing a quick stir fry that was rather blah so looking forward to trying your ideas. My entree was pretty strong flavored so I didn't really experiment. Now if only the prices of red peppers would go down.
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