Pizza with mushrooms, onions, and sun-dried tomatoes.

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bobzaguy added over 2 years ago

Sweet Pepper Salsa
variously with onions, spices, herbs, fruit, other sweet peppers.

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Sally added over 2 years ago

I'm not much of a fan of green peppers either, but they are good in picalilli--a relish usually made with green tomatoes, onions, etc.--you can process it in a boiling water bath or keep it in the fridge for a long time.

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davidhurt added over 2 years ago

I love stuffing them with ground meat and rice seasoned with madras curry and then baking them in tomato sauce.

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Abbie is a trusted source on General Cooking.

added over 2 years ago

Anything cajun / creole starts with the trinity of peppers, celery and onion. Make gumbo? Etouffe? Jambalaya?

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Ashlee added over 2 years ago

I love to use them in thai curries, which couldn't be simpler to make!

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DebVancouver added over 2 years ago

two thoughts.....

^ they are good in a stir fry with other veggies from your CSA box.
^ they can be chopped and dehydrated for use in the winter (soups, stews, sauces, etc)

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Roast them - under a broiler or on the grill - and then use them in pasta salad or in sandwiches.

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pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

Roasted and peeled and chopped, incorporated into an omelet (unless you are vegan, as opposed to just vegetarian).

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Meg is a trusted home cook.

added over 2 years ago

Sofrito, couldn't be easier. Whirl in a blender, chopped green pepper, chopped onion, and cilantro with a few tbsp water. It will smell really good and you can use it when making rice and beans or when making asopao de pollo or or or .... freezes beautifully.

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Thanks for all the great suggestions. I had accumulated several bags of them! Dehydrated some. I made the Food52 red pepper and smoked paprika confit and substituted the green peppers. Turned out great. With what I have left, I am making sofrito to freeze.

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