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Peppers

• Message 1. 

  Posted by Paul N (U6451125) on Sunday, 30th October 2011

  I am searching for inspiration as to how to cook a few dozen sweet peppers which are just about ready for picking. Any ideas please?

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• Message 2

  , in reply to message 1.

  Posted by Paul N (U6451125) on Sunday, 30th October 2011

  Hmm, this looks tasty.
  
  

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• Message 3

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  Posted by bookertoo (U3655866) on Sunday, 30th October 2011

  You can slice and freeze them for use in the winter, a touch of sunshne when there is none outside? The strips freeze well, and you can just throw a handful (or however many you want) into your dish of stew,spag.bol or whatever when the time comes.
  
  There are some superb recipes for sweet pepper soups on various web sites, as well as various types of stuffed peppers as you showed.
  They mix well with other salad veggies, for such things as fajitas, wraps and pitta brads, my partner eats them in cheese sandwhiches just cut into strips - sure there are many other ideas out there as well. Enjoy.

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  Posted by Papa Nopsis (U14479902) on Friday, 4th November 2011

  Fry them with plenty of oil, and add spices, such as ginger, curry powder, and other things to taste. Sugar can help, and then freeze,or just bottle and keep in a cold place. The sugar will preserve it in a sealed bottle, until you want to use it.

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• Message 5

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  Posted by Summerchild (U14187397) on Friday, 4th November 2011

  You could make small circular hole at the top, scoop out the seeds, sprinkle them with oil and herbs/seasoning and roast in their skins. Those you do not want to eat immediately you could freeze the pulp for soups etc.
  S

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