What to do with bell peppers?

[Black Landlord]

My peppers are all coming ripe now. Red and yellow bell peppers.
Anyone got a good recipe? Wanna do something special with them.
Thx. . .

[Markintosh]

Well, first you should start a poll....
:jest:

[rgG]

Do you like them stuffed? My mom stuffs, cooks, and then freezes them. Then you can just take them out, heat and eat.

[blooz]

More (cow) Bell!

[freeradical]

Get some heirloom tomatoes and make gazpacho with them.

[Stephanie]

A couple weeks ago, I made chicken kebabs & served them with vegetable kebabs consisting of bell peppers and onions. The taste of the peppers went really well with the chicken.

Here's the recipe:

Chicken Kebabs (aka Chicken Taouk)

* 2 lbs cubed chicken breast
* 3 tablespoons lemon juice
* 1 tablespoon olive oil
* 2 cloves garlic, finely chopped (I like mine a little more garlicky, so I used 4 cloves)
* 1 teaspoon cumin
* 1/2 teaspoon turmeric
* 1 teaspoon allspice
* 1/2 teaspoon thyme
* 1/2 teaspoon pepper
* 1/8 teaspoon cayenne (I used 1/2 tsp of a different, spicier, New Mexican red chile powder)

Combine all ingredients (except chicken) in a container suitable for marinating meat. After ingredients are thoroughly mixed, add chicken and marinate for a minimum of 4 hours or overnight.

After marinating, put approx 5 pieces of chicken on each skewer. Grill for 15-20 minutes until done. Make sure to turn the skewers several times for even cooking.

For the vegetable skewers:
1/2 medium onion cut into 1 1/2" square sections
1 bell pepper cut into 1 1/2" square sections

Place veggies on skewers and grill for just a few minutes. Serve with chicken kebabs.

I served the skewers with baked tomato halves & homemade hummus with warm pita bread (the only thing that wasn't made from scratch was the bread). Recipes for the tomatoes and hummus upon request.

[guitarist]

Roasted peppers are great. Cut 'em in half, and (an outdoor grill would be ideal) roast them in the broiler, or even over the flame of gas grill on your stovetop, until slightly blackened and semi-soft, and the skin is suitable for peeling. Then put the roasted peppers in a paper bag, or in a bowl, and cover them, to cool. The condensation from the heat and moisture inside the bag, or under the plastic wrap, makes the skin extra easy to peel. That 'roasted pepper' taste is splendid. Serve as a snack, on crackers, as a condiment.

If you like italian sausage, another option is to slice the peppers into colorful strips, and brown in olive oil until soft, it in same the pan you cooked the sausage in, with sliced onions. Peppers and onions, delicious. Great served on submarine-type sandwich bread, or baguette, a classic Italian sausage sandwich.

[Z]

Fancy ratatouille?

[M>B>]

All good suggestions and I will add that they freeze well, just chop them as you like and freeze. Use a handful in the winter in a stir fry or pizza.

[Will Collier]

I used to work with a guy who ate raw bell peppers like they were apples.

He was weird.