Samuel Taft / EyeEm / Getty Images The first bell peppers of summer are green, and there can be an overabundance of them in the garden before the other colored peppers show up. But no one likes to waste fresh garden bounty. As the abundance flows in from the garden, farmers markets and CSA boxes, you can use these recipes — one for each night of the week — to create a variety of dishes so you don't feel as if you're eating the same thing over and over. Beyond being a tasty addition to many dishes, green bell peppers are low in calories, fat free and have a healthy dose of vitamins and minerals. According to the USDA, a 1-cup serving has 2.5 grams of fiber, 120 milligrams vitamin C, .55 milligrams vitamin E, and the mineral zeaxanthin, which is good for eye health. Green bell peppers are rich in antioxidants (but not as rich as a red bell pepper) and they can help fight against a host of chronic illnesses including inflammation, heart problems and cancer. Garden Fresh Pasta SauceThis is the pasta sauce to make when gardens and farmers markets are bursting with tomatoes, green peppers and fresh herbs. The green bell peppers are sautéed in olive oil with garlic and onion, and then the tomatoes and herbs are added and cooked together for just a half hour, melding the flavors but retaining the freshness of summer's bounty. Pour over cooked pasta and serve. Crock Pot Chicken Philly CheesesteakI'm going to ignore the fact that there is very little "Philly" happening in this cheesesteak because it still looks like a yummy sandwich. Chicken, a pile of sliced green bell peppers, onions, garlic and seasoning cook together in the slow cooker and are served on top of a bun with some cheese. This recipe is Weight Watchers-friendly. Roasted Potato Frittata With Onions and PeppersA rustic, comforting breakfast, lunch or even dinner, this frittata also has mushrooms and sharp cheddar cheese in it. The leftovers are just as good as when it comes out of the oven. It's delicious served cold and is a perfect the next day taken to work for lunch. Pepperoni and Green Pepper Pizza Spaghetti SquashThe flavors of pizza are stuffed into a spaghetti squash so you don't have to worry about all the carbs in pizza crust. Simply scoop the seeds out of a spaghetti squash that's been cut in half and then top it like you would a pizza — with sauce, cheese, pepperoni and green pepper — as well as any other toppings you want to add on. Stuffed Bell PeppersAny color bell pepper can be used in this recipe that calls for a combination of sausage, mushroom and rice, along with a few other ingredients and seasonings, to be stuffed into a hollowed-out pepper and baked in the oven. A last minute addition of cheese and a quick trip under the broiler finishes them off. Super Fresh Cucumber SaladIf you want cold vegetables instead of baked ones, try this salad of raw cucumbers, green bell peppers, red onion and Roma tomatoes drizzled with a homemade red wine vinaigrette. You can serve it immediately or let the flavors meld together in the fridge for a few hours up until a few days.
First of all, when deciding what to do with too many green peppers, I guess we need to define how many green peppers are too many! Here, I’m talking about a few, like the windfall of about a dozen green bell peppers (plus a few more the following week) we got in our veggie box. What To Do With Too Many Green Peppers And of course, I don’t want to let a single one go to waste! I’m focusing in particular on green bell peppers because I think they’re a little trickier to work with than some of the colored bells, the yellow, orange or red. The same principles apply to those peppers. Now, of course, I’ve used some fresh, some in recipes (and love them for stuffed bell peppers – but the grandkids and my daughter, Jessi, don’t care for them) but I still have an overabundance! So my other solution is to freeze. And I’ve done that several ways, both on their own and in recipe “kits.” It’s worth noting that Bell Peppers can be pressure canned, and Bell Pepper Pickles can be canned in a water bath. I’m leaving those projects to the National Center for Home Preservation for now. Bell Peppers can also be roasted and then skinned and frozen but typically you’ll find that method used mostly for the red bell peppers or various hot peppers. Veggies prepped for fajitas; use fresh as is or freeze. What To Do With Too Many Green Peppers? Use Fresh:
This slideshow requires JavaScript. What To Do With Too Many Green Peppers? Find Recipes that Use a Lot of Them:Several recipes come to mind right away that use a good amount of Green Bell Peppers. These days, the colored peppers (yellow, orange, and red) are readily available, but they’re a little sweeter than the green peppers. While you can usually sub in a green bell pepper for a colored in many recipes, there are some recipes that just shine with Green Bell Peppers. Here are some of the faves on my site:
Bell Peppers, Raw. Freeze as is or Saute and then freeze.
Sauteed Bell Peppers
These peppers were sauteed. Simply place in a Ziploc and freeze. What To Do With Too Many Green Peppers? Freeze Them!Green Bell Peppers freeze very well and can be frozen in several ways. They are one of the few vegetables that can be frozen “as is” with little preparation or they can be blanched or cooked. Each method has advantages and disadvantages. No matter what method you use, wash the Green Peppers first, remove the “innards”: the stem, seeds, and any ribs. They should then be diced, sliced into strips or rings, or cut to your specifications.
Veggies prepared for recipes.
Veggies prepared for recipes. How to Make Shortcut “Kits” for Recipes:Making kits to toss into recipes so you can shortcut whatever you wish to make does require a little planning and some time. Take a look at your favorite recipes and figure out how many bell peppers and other veggies you’ll need for each.
Cook as directed in your recipe, cool the mixture, divide if needed, and place into labeled Ziplocs. At our house, we freeze Ziplocs flat, then stand them up in bins, envelope style. To use, simply thaw and continue with the recipe, same as if you had started with the fresh veggies. Above are the pics for vegetables prepared for the following recipes, and note on the Ziplocs I labeled exactly what was in each and what recipe it was for:
Save veggies in freezer for stock; keep adding. If you make homemade stock, save the veggie scraps from any onion, celery, carrots. Keep a Ziploc in your freezer and keep adding as you have scraps until full. The bell pepper scraps are not good in stock. What can I do with over abundance of green peppers?What to Do With an Abundance of Peppers. Freeze Them. Peppers freeze exceptionally well. ... . Can Them. If you've preserved peppers before, chances are that's been by canning them. ... . Pickle Them. One great way to preserve the color and flavor of spicy peppers is to pickle them. ... . Dry Them. ... . Ferment Them Into Hot Sauce.. Can you freeze fresh green peppers?Peppers are one of the vegetables you can quickly freeze raw without blanching first. Thawed peppers retain some crispness and can be used in cooked dishes such as casseroles or eaten raw.
What is the best way to preserve green peppers?Blanching and then freezing is the best way to preserve peppers whole, for stuffing, but there are several better options worth considering. Roasting peppers enhances their flavor, and it also qualifies as a top way to prepare peppers for the freezer, in lieu of blanching. Roasting peppers is a simple two-step process.
How do you preserve peppers at home?The easiest way to preserve peppers is to freeze them. Peppers are one of the few vegetables that can be frozen without having to blanch first. Surprisingly, frozen peppers do not turn to mush when thawed either. They do lose some of their crispness, but maintain the flavor of fresh peppers.
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