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-   -   What to do with a huge amount of bell peppers? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/826558-what-do-huge-amount-bell-peppers.html)

MsWoods 03-26-2014 10:20 AM

What to do with a huge amount of bell peppers?
 
So, we have a thrift market here that sells produce as well, so I went and they had red, yellow, and orange bell peppers really really cheap. 4 for $1. If you ever buy them you know how expensive they can be. Usually around $3.50 here for a package of 1 of each color. Aaaaanyways, I have a ton now because I couldn't pass up the deal. Thing is, they need to be used or processed NOW. They will be going bad in a day or so, so I need to figure out what to do with them.

Frozen things/recipes/ideas are very welcome.

Charski 03-26-2014 10:43 AM

You can always dice and freeze them - they're good in soups, stews, or casseroles.

Stuffed peppers springs to mind immediately of course!

Ovenroasted peppers are killer good! I quarter the peppers, clean out the seeds/stem, then just pop them onto a foil or parchment paper-lined baking sheet and stick them into a 400* oven, turning occasionally, til they're done to your liking. They get SO sweet that way. You can drizzle them after cooking with some olive oil and even a little balsamic vinegar, if you like/eat that.

I always used sliced bell peppers of differing colors in my stir-fries too. A fave here is Buta Kimchee - drain the juice from a bottle of kimchee into a bowl - into that, put thinly sliced pork (I use loin, usually) and let it marinate for an hour. You can add some Sriracha or chile garlic paste if you want it hotter. Heat up some peanut or rice bran oil in a skillet and brown off the pork in batches.

When that's done, saute up some peppers and onions, when they're just tender, add the cooked pork and then the kimchee to the pan. Stir and heat through. Really good with some of the shiritake noodles thrown in at the end too!

rosethorns 03-26-2014 10:56 AM

I like everything Char said and pickle them in a big jar using Chicken Ladies technique . The one she uses for Claussen pickles. I use it for peppers and cauliflower. YUM

MsWoods 03-26-2014 10:58 AM

Thanks guys!

Char-I will probably make some stuffed peppers with some of them. If all else fails, I may just throw them in a ziploc bag and put them in the freezer.

Stir fry sounds great too. I have plenty of shiritake noodles to use too.

Charski 03-26-2014 11:22 AM

Girl, look at your STATS!!! I remember when you were about to go under 300 pounds - now you're closing right in on going under 200. :notwrthy: Amazing. You're just amazing. :hugs:

ljguitar 03-26-2014 11:58 AM

Quote:

Originally Posted by MsWoods (Post 16851443)
So, we have a thrift market here that sells produce as well, so I went and they had red, yellow, and orange bell peppers really really cheap. 4 for $1. If you ever buy them you know how expensive they can be. Usually around $3.50 here for a package of 1 of each color. Aaaaanyways, I have a ton now because I couldn't pass up the deal. Thing is, they need to be used or processed NOW. They will be going bad in a day or so, so I need to figure out what to do with them.

Frozen things/recipes/ideas are very welcome.

Hi MsW…

Yup - we slice/dice and freeze. We think it's better to de-seed them first rather than toss them in whole. Plus when frozen whole, the condense and produce ice on the inside of the cavity.

These days we vacuum bag and freeze them so they don't freezer burn.




rosethorns 03-26-2014 12:22 PM

Oh I just thought of another one. Pizza toppings and sauce , cheese in the pepper and bake. This is really good.

I used to use 1/2 a pepper and fill with shredded chicken alfredo recipe and bake .

Yes you look awesome Ms Woods!!!

Soobee 03-26-2014 12:38 PM

Roasted Bell Pepper Sauce Recipe Paleo Weight Loss
4 Red Bell Peppers (capsicums)
Olive Oil
Heat the oven to 350 F. Halve bell peppers, core and deseed them. Rub them inside and out with the olive oil and place on a pan. Place in the oven for 20-30 minutes then flip. Cook for a further 20-30 minutes or until they are brown and the skin is lifting. Allow to cool. Once they are cool, peel off as much skin as you can. Place in a blender or food processor and blend until smooth.

MsWoods 03-26-2014 12:50 PM

Quote:

Originally Posted by ljguitar (Post 16851563)
Hi MsW…

Yup - we slice/dice and freeze. We think it's better to de-seed them first rather than toss them in whole. Plus when frozen whole, the condense and produce ice on the inside of the cavity.

These days we vacuum bag and freeze them so they don't freezer burn.




:jumpjoy::jumpjoy: Haven't seen you in FOREVER!!!!!!!!! Glad to see you.:hugs:

Yes of course, seeded and chopped first :)

Esther and Char, thanks so much. I could have been at goal by now, I've been at it long enough, but my body likes to sit here in this area I'm in lol. I had gained back to 260 over the holidays, as I usually do, but more, and have gotten back down.

Esther I think I'm going to make some green chili chicken in the crockpot today so that sounds like a really great idea, stuff my peppers.

ljguitar 03-26-2014 12:52 PM

Quote:

Originally Posted by MsWoods (Post 16851613)
:jumpjoy::jumpjoy: Haven't seen you in FOREVER!!!!!!!!! Glad to see you.:hugs:

Hi MsW....

Thanks...Can't see you as easily (good thing right?)...

Also you can roast peppers whole on the BBQ and then peel skins, and strip them out and store them in oil. Won't last as long as frozen, but have wonderful flavor when roasted...



Croton130 03-26-2014 06:06 PM

I am with Larry. You can also roast them on an open gas flame or put them on a baking sheet in a 400 degree oven. Whatever method you use to 'roast' and char (no pun intended) them, put them in a plastic bag, tie it off and let sit for 20/30 minutes. The skins will come off much easier. Some colors of peppers (can't remember which) peel easier than others.

Then saute garlic in olive oil and pour over the peppers. I do not know if these can be 'canned' to preserve them, but I would imagine you need some acid to do that.

Charski 03-26-2014 08:01 PM

You could pressure can them without the addition of acid. I bet that would be really good in the dead of winter!

rosethorns 03-26-2014 08:28 PM

I had this for dinner. I can roasted red peppers. I took a jar of my canned peppers and 8 ozs. of tomato sauce , added herbs and spices and spinned & cooked in my vita mix. Tomato & red pepper soup.

You can use a blender and microwave. You can also add cream ( I'm allergic).

Chickamomminy 03-27-2014 08:49 AM

Depending on what I have on hand, I make a roasted veggie soup. Never made it with just peppers, but I bet it would work (I usually add an onion, eggplant if I have some, a few tomatoes). Roast your veggies in the oven with olive oil and salt until tender. Take a couple of cans of chicken broth, put the veggies in with the broth, and then either use an immersion blender or a regular one to make a nice,smooth, yummy soup! You can add a splash of cream and add seasonings to suit your taste. Not exactly a recipe, more one of those tweak as you make things. But tends to be super tasty. Roasting the vegetables makes a nice depth of flavor.

theredhead 03-27-2014 09:03 AM

My first thought was FAJITAS!

MsWoods 03-27-2014 09:41 AM

I ended up making a ton of stuffed peppers w/cream cheese, lil smokies, and bacon.

rosethorns 03-27-2014 07:18 PM

Quote:

Originally Posted by MsWoods (Post 16852706)
I ended up making a ton of stuffed peppers w/cream cheese, lil smokies, and bacon.

Awesome!!!I know they were good.

JHoberer 03-27-2014 11:54 PM

I slice, dehydrate then powder them in a food processor. Two large grocery sacks bursting full of poblano peppers yielded about 1/2 a ziploc sandwich bag of powder.

SO EASY to put a spoonful in soup or meatloaf or casserole or salsa or eggs... and no chunks for picky kiddos!

I do this with tomatoes too.

And O.M.G. is italian dressing so much better with a spoonful of each! And then mix the italian dressing with mayo for a garden vegetable spread!!

MsWoods 03-28-2014 09:38 AM

Quote:

Originally Posted by rosethorns (Post 16853366)
Awesome!!!I know they were good.

They sure were. I tried turkey lil smokies and I really really like the flavor. They have more flavor than the beef, and half the calories. 80 in turkey, 160 in beef, however, they have 1 more carb per serving (3) opposed to beef (2). But I sure didn't eat 5-6 peppers, I had 2-3 max.

Ocean 03-29-2014 05:51 PM

My mom used to grow a lot in her garden. She would slice them and freeze them to have all year. I love low carb sweet and sour chicken. They would be good in that.

gofigr 03-30-2014 07:58 PM

The roasted red bells make a delightful prueed cream soup.

Harry

JHoberer 03-30-2014 11:57 PM

Making Doritos in my dehydrator with my ground up tomato and poblano powders... OMG the house smells divine!

Guacamole tomorrow!!!!

Susan_C 03-31-2014 11:21 AM

I make sausage with peppers and onions when I need to use up some bells.

MsWoods 03-31-2014 01:47 PM

Quote:

Originally Posted by Susan_C (Post 16857515)
I make sausage with peppers and onions when I need to use up some bells.

:annoyed: I make this ALL the time. How could I forget that.:doh:

Susan_C 04-01-2014 09:27 PM

Well, next time you get a great deal , sausage peppers & onions will be burned into your memory!

P.S. I also freeze extra peppers, but before I freeze them, I slice them into thin strips instead of dicing them. That way, I can use them for sausage, peppers and onions or fajitas. -If I need diced peppers, I can just throw them on the cutting board and dice them up!


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