Sausage and peppers, duh. It's been so long since I made this is completely skipped my feeble mind Probably because I always use the cheaper green peppers, but yellow and red would set it off nicely, especially with hot sausage
I'll keep the stuffed peppers in mind, Kades. I've never made those before and have been meaning to.
Sausage and peppers it is. I just need to pick up some decent sub rolls.
I toss those in the freezer. Although, the last bunch I roasted. Hmmm...wonder how they'd freeze after being roasted?I'll grab peppers off of the clearance rack if I feel up to roasting and marinating them the same day....
You could roast the peppers (w/ garlic) drizzled with olive oil, & serve over pasta with fresh diced tomatoes & fresh herbs. i.e.
Pasta with Sausage, Tomatoes and Roasted Peppers Recipe | Simply Recipes
The flavor would still be there if you wanted to use them in a soup or sauce, I would think. They would probably break down quite well. Might even dissolve/incorporate nicely in a cream soup...I toss those in the freezer. Although, the last bunch I roasted. Hmmm...wonder how they'd freeze after being roasted?
That was what I was thinking....I incorporated some roasted ones into the last batch of corn-potato-shrimp chowder I made about 5 minutes before serving. They added a nice layer.The flavor would still be there if you wanted to use them in a soup or sauce, I would think. They would probably break down quite well. Might even dissolve/incorporate nicely in a cream soup...
Am I too late?
Do you have enough recipes, Pac? I have a few more if you're in need ... You might want to put colorful bell peppers on your weekly grocery list now, so you can catch up.
I was going to say, I've got more recipes than bell peppers!
One of these days I'll have to try to start a small garden. They are only over ripe green peppers, right? At least the red ones?
I find that pepper plants work well mixed in with my perennials, so you don't need a veggie garden. The variety of sweet peppers I plant turn red. I also grow purple, orange, and yellow sweet peppers. If I leave the stems on the peppers (when picked green), they will turn red and not rot. I do find that the other colors (besides green) are sweeter and I like them better.I was going to say, I've got more recipes than bell peppers!
One of these days I'll have to try to start a small garden. They are only over ripe green peppers, right? At least the red ones?
They are like the orange and yellow ones if I remember correctly. Thanks to genetically modified technology, everything tastes the sameI don't see the chocolate colored bell peppers often but I would like to try them. Has anyone tried them and are they sweet?