Grow Your Own Magazine

I have lots and lots of green bell and pointy sweet peppers.

Any recipe ideas?

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Kindest regards, David.

http://pigletsplots.blogspot.com/
updated - Sunday 19th at 2100hrs

Post some to me? I have been trying to grow sweet peppers for 2 years for my elder son as he loves them - so far we have had 2 peppers the size of tomatoes!

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

The only good thing for green peppers is put them in chilli con carne (or chilli sin carne for veggies)

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~ What do I think of Western civilisation? I think it would be a very good idea ~ Gandhi

Fry off mince and onions, season well, add cooked rice and stuff mixture into green or red bell peppers. Cover with a well-seasoned passata and bake for an hour at 170C. This is a dish I learned from a Lebanese girl I once worked with.

Tricia

It's an American recipe, but we're going to give it a go. (I expect your well equiped kitchen has some cup measures lurking somewhere )

Bell Pepper Soup with Sour Cream & Dill

1/4 cup olive oil
4 large bell peppers (2 pounds), stem, ribs and seeds removed and discarded; flesh diced*
1 medium Yukon Gold potato (8 ounces), diced
1 small onion, roughly chopped (to yield 1 cup)
1/2 teaspoon salt; more to taste
Generous pinch red pepper flakes
1 1/2 cups simmering vegetable or chicken stock; more if needed
Sour cream or crème fraiche for garnish
4 small sprigs fresh dillweed

* Red bell peppers will give the brightest color, but green, yellow or orange ones are just as delicious.

In a Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Remove from heat.

Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or a food mill. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.

Serve warm or cold, garnished with a dab of sour cream or creme fraiche and a sprig of dill.

Makes 4 servings

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Sarah

“Tell me one last thing,” said Harry. “Is this real? Or has this been happening inside my head?”
“Of course it is happening inside your head, Harry, but why on earth should that mean that it is not real?”

Simple but gorgeous (but enough about me!)

Stick a knife in the pepper and microwave for 1 minute. Split in half and de-seed. Get a small barrel-shaped goats' cheese (I like the kind from Somerset or somewhere down that way on - with the goat's name on - Ethel, Flo etc. - T***O sell them) and chop in half along the horizontal. Mould the two halves to fit the pepper half. Drizzle with olive oil and put in hot oven for about 10 mins. I do it for the last 10 mins of baking potatoes - prefer the oven as I like the skin crisp. Serve with salad or roasted veg.

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Earth laughs in flowers. Ralph Waldo Emerson

www.vegheaven.blogspot.com

Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake)

Have you got gas hobs???
If so pick peppers with a knife. Place pepper directly on to flame until all of the skin is black. Allow to cool and then rub of the sin.
Remove stalk and de-seed. Chop up into chunky pieces and place in jar, throw in a couple of cloves of garlic, peppercorns and top will good quality olive oil.
It stores well and tastes great. You can use it cold with salads, on pizzas, with pasta etc.

Not too keen on raw green peppers but love them in stir fries, curries, chillis etc. Also nice stuffed, did some with a mix of breadcrumbs, stilton, chestnuts and mushrooms and a bit of rice the other day. Yummy. Also, added some to a tomato and chilli chutney the other day, nice bit of different texture.

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Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?