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  1. #1
    pigletwillie's Avatar
    pigletwillie is offline Ohhh Shiny
    Join Date
    Nov 2005
    Leicester- the epicenter of world rugby

    Default Green sweet peppers

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

    Any recipe ideas?

  2. #2
    shirlthegirl43's Avatar
    shirlthegirl43 is offline Gardening Guru
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    Jul 2006
    Pembrokeshire, South West Wales


    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!
    Happy Gardening,

  3. #3
    Two_Sheds's Avatar
    Two_Sheds is offline Compost Everything...
    Join Date
    Jan 2007
    windy east coast, sandy soil


    The only good thing for green peppers is put them in chilli con carne (or chilli sin carne for veggies)
    All gardeners know better than other gardeners." -- Chinese Proverb.

  4. #4
    tricia's Avatar
    tricia is offline Seedling
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    Jan 2007
    Paignton, Devon


    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.


  5. #5
    SarzWix is offline Gardening Gnomette
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    Jul 2006
    Near Skipton
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    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

  6. #6
    Flummery's Avatar
    Flummery is offline Gardening Guru
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    Mar 2007
    East Yorkshire


    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.
    Whoever plants a garden believes in the future. Updated March 9th - Spring

  7. #7
    mrs potato head is offline Sprouter
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    May 2007
    Buckfastleigh, Southern edge of Dartmoor.


    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.

  8. #8
    Alison's Avatar
    Alison is offline Gardening Guru
    Join Date
    Jun 2006
    Warrington, Cheshire


    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.

    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?

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