What snacks/foods can you make with green peppers

[Bombtrack]

I really can't get enough of them in my salads. I was wondering if anyone knew ways to use them other than in salads and pizzas, as I'm hungary with not alot of money or meals to make.

[xray s]

1. Stuffed green peppers are yummy

also Chicago style Italian Beef with sweet green peppers. Ah ha!

Oh...don't forget your pepper and egg sandwich.

[burrowowl]

2. Chop them

up and put in your scambled eggs. Make a salsa with green chilies, tomateo (green tomatoes with leaves on top), cilantro (fresh coriander, looks a bit like Italian parsley, onion (if you like), and a bit of garlic. The salsa goes good on lots of stuff. Melt cheese and put the salsa in it and make a dip.

[Kadie]

3. bbq them

put a little olive oil on them then put them on the grill. Yummmy

[supernova]

4. I eat green peppers like apples

lettuce is a waste of time and stomach space.

Seriously, You can use a green pepper in place of a cracker. Spread a pepper with cheese, paté, or hummus.

[phaseolus]

5. My favorite heart-attack-on-a-plate:

Chiles Rellenos. Take some Poblano peppers (which have just a little bite to them, much much milder than jalapenos,) stuff them with some Mexican cheese, dip in egg batter and fry. Yum... you can probably find dozens of recipes on the web, here's one: http://www.specialcheese.com/rcp015.htm

Or, for a change of pace, just substitute a Poblano for a green bell in one of your regular snacks.

[TexasProgresive]

6. Peppers and eggs

saute stipes of green peppers in olive oil - when soft scramble eggs into them-mmmm mmmm gooood! makes a great egg sandwich

[Bush_Eats_Beef]

8. There's another Italian way of doing this too...

...cut the green peppers into approximate 1-inch chunks. Do the same thing with a small yellow onion. Whisk 2 or 3 eggs. Put a couple of tablespoons of olive oil (preferably extra virgin) into a heavy skillet and heat on medium-high heat. Add a couple of grinds of fresh black pepper (or to taste). Add the peppers and onions. As you saute the peppers and onions add more oil (a tablespoon at a time) if necessary. You don't want them swimming in oil but you also don't want them to dry out or burn. When the onions become translucent (not brown) add the eggs. Keep lifting all around the edge of the pan with a spatula and let the egg flow underneath. When the top loses most of its wetness, carefully flip the omelet over to brown the other side. Serve it on thick slices of REAL Italian or French bread from a REAL bakery. The bread should absorb the oil from the eggs and Wonder Bread (or any of its satanic counterparts) will turn into wet paste...just say "no."

:toast:

[TexasProgresive]

13. that's a better receipe

This is probably closer to my father-in-law's method. While not Italian he grew up in an Italian neigborhood and I think the smells and tastes of the neigborhood seeped into his soul and changed him.

[hyphenate]

7. Since you're asking.....

Stuffed Green Peppers..........
this is my own recipe. I adopted it from a Fanny Farmer recipe, and I have to say, it's delicious.

2 tbs olive oil
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
2 or 4 green peppers
1 jar of spaghetti sauce, your choice OR tomato sauce
success rice 1 package
1 medium size onion, chopped
1 stalk of celery, diced
1 clove of crushed garlic
1 tomato, chopped
1/2 cup toasted almonds
1/2 cup corn (optional)
bread crumbs
1/2 teas salt
1/2 teas pepper
1/2 teas summer savory

Depending on how much you want to stuff the peppers, you can use either 2 or 4. If you choose 2, cut them lengthwise, scooping out the seeds and internal ribbing, as well as the stem side. If you choose 4, cut out the stem side, and scoop insides out from the top. Always choose green peppers which are able to stand up if you choose to use them that way.

Either parboil the peppers, or microwave them for 3 minutes. Meanwhile, if the almonds need to be toasted, put them on a cookie sheet and bake them for about 10 minutes at 375 degrees. Watch them, as they toast fast.

Meanwhile, boil enough water to make the rice. Toss in the pkg. of rice, and boil for the 10 minutes as indicated. You can make the rice ahead of time, and let it cool before mixing everything else.

In a pan, use the olive oil to saute the celery, onion and garlic. Saute until soft, not burned. Put aside.

Put the rice into a good sized bowl, add the sauted mixture. Add the chopped tomato, the two cheeses, the seasonings, the toasted almonds, a little of the sauce (just enough to add a little color) and corn, if you choose to add it. Stir until well mixed.

Put some of the sauce in the bottom of a pan big enough to bake the peppers (I use a glass 8x8 pan). Take the peppers, and scoop the mixture into them. Put them into the pan, and put bread crumbs on the top. Add a little more sauce to the tops and sides of the peppers.

Bake in a pre-heated 350 degree over for between 30-40 minutes, until the bread crumbs are lightly browned.

[ScreamingMeemie]

9. I like to chop them up and saute them and put them in an omelet.

MmmmmMMMmmmmMMMMM.

[LDS Jock]

10. tuna salad

I chop them up and put them in tuna salad, along with tuna of course, eggs, relish, onions, green peppers and miracle whip. Its not everyone's idea of a great meal but I love it. It gives a great extra taste.

[davsand]

11. Green pepper jelly.

Before you gross out--give it a try with cream cheese on crackers. It is wonderful!

I made a batch of it and it was really easy to do. Just follow the directions for making jelly/jam on a package of sure jell--and substitute green pepper for the fruit. You may have to up the sugar just a bit to make it sweet enough to taste--but it is not difficult to do.

You will want to think about adding a bit of green food color just to keep the green bright enough (they do kind of get yellow green after you cook them) but it really is a small amount.

This stuff is great with certain meats, and it is excellent with a spreadable cheese for any kind of after dinner tray. And, as I said before, with cream cheese on a cracker it is food for the gods!

Laura

[BiggJawn]

12. None.

They do have a distinctive flavour that frankly, I find rather unpleasant.