Grocery store had sale on bell peppers and now I have a ton and no recipes

Red Pepper, Pomegranate, and Walnut Dip

Mouhamara


Makes about 3 cups

2 1/2 lb red bell peppers

1 small hot chili, such as Fresno or hot Hungarian, or substitute Turkish red pepper paste to taste

1 1/2 cups (about 6 oz.) walnuts, coarsely ground

1/2 cup wheat crackers, crumbled

1 Tb lemon juice
2 Tb pomegranate molasses or more to taste

1/2 tsp ground cumin

3/4 tsp salt

1/2 tsp sugar

2 Tb olive oil


Garnish:
2 tsp toasted pine nuts

A drizzle of olive oil
A good pinch of ground cumin



For best results, make the recipe at least one day in advance. Roast the red bell peppers and the chili either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam 10 minutes (this loosens the skin). Rub off the skins, membranes, and seeds. Spread the bell peppers, smooth side up, on a paper towel and let drain 10 minutes.
In a food processor, grind the walnuts, crackers, lemon juice, molasses, cumin, salt, and sugar until smooth. Add the bell peppers; process until pureed and creamy. With the machine on, add the oil in a thin stream. Add the chili to taste. (If the paste is too thick, thin with 1-2 Tb water.) Refrigerate overnight to allow the flavors to mellow. When ready to serve transfer to a serving dish. Sprinkle the pine nuts and cumin on top and drizzle with oil.

©Paula Wolfert
The Cooking of the Eastern Mediterranean

 
Rec: Stuffed Zucchini and Red Bell Peppers...I usually use colorful bell peppers

Stuffed Zucchini and Red Bell Peppers

2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano (usually use Parmesan)
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1-1/2 cups marinara sauce

Preheat the oven to 400 degrees F.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

Source: Giada De Laurentiis
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30881,00.html

Pat’s notes: Really delicious - lots of flavor. Sometimes I use all bell peppers, no zucchini. Don’t skimp on the marinara sauce. Terrific with sauteed spinach and garlic and Sesame Rice.

 
I would chop some up, put them in zip loc bag and keep them in the freezer.

I did that a couple months ago, and it was so nice to be able to throw a few in a soup or such without having to cut one up and use the whole thing. It worked great.

 
Sweet Pepper Rice (I've posted this before) I love this recipe and make it A LOT!!!!

Sweet Pepper Rice

Ingredients

2 cups water
1 tsp salt
2 Tbsp butter or Margarine
2 beef broth or chicken broth cubes HINT: Using a mortar and pedestal ~ crush cubes to a powder ~ I used chicken broth ~ tastes great
1 cup rice ~ uncooked
1 green or red sweet pepper~ I used 1/2 yellow & 1/2 red bell peppers

Directions:

Bring water to a boil, adding salt and butter to melt.
Add broth and rice, stir.
Bring back to a full boil, set to lowest heat setting you can do.
Set timer for 15 minutes.

Meanwhile, chop the pepper into very small pieces.
When timer rings, add pepper pieces to top of rice- DO NOT STIR, just pop cover off, then back on again.
Set timer for 5 more minutes.
Take it off the burner, let sit for a few minutes, stir well to incorporate.

Very Important: just follow each direction as written ~ recipe is perfect this way

http://i15.photobucket.com/albums/a351/Fish3d/1birdsig.gif

 
I've served it with corn chips, pita triangles and even veggies. Here's another version..

Paula Wofert recommends pita triangles. Here's the Bon Appetit version that recommends chips.

Muhammara
Bon Appétit | November 2008


by The Bon Appétit Test Kitchen


A Syrian roasted-pepper and walnut spread, muhammara is a great alternative to hummus. 1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained.

Yield: Makes about 2 cups


1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)*
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Pita chips


Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.

* Available in the Asian foods section of some supermarkets and at Asian markets.




http://www.epicurious.com/recipes/food/views/Muhammara-350402

 
thank you again for all these. However, a massive stomach virus just hit my home and

I don't think I will be making much other than saltines and gatorade for a while. So, sausage and peppers and that yummy sounding bruschetta will need to wait. I think I will be just cutting and freezing them all.

 
Thank goodness for this thread because I came home with

a half dozen of green peppers and a half dozen of red and yellow bell peppers. I am going to be chopping too Kathleen. I hope your family is feeling better!

 
Quck way to roast peppers

I think I posted this earlier, I was watching Ina Garten and she preheated an oven to 500, then put the whole washed peppers on a baking tray and baked for 30 minutes. then you cover the tray with foil for 20 minutes, they peel like a dream *all over*. This has to be the easiest way, outside of playing with my blow torch.

Now I but the bags of peppers from Costco all of the time.

 
I do mine on the Q. At least 15 at a time. I like the charring but I like to control it as well.

They peel easily after 10 minutes in a bag and I freeze them for later. Or not, and use them all for soup.

 
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