[Oliveview]

My Spanish neighbour and I went to the garden centre for toms and aubergine plants, they did not have any so she told the man I would have extra pepper plants..... I ended up with 82 pepper plants :shock:
So now I have kilos´of peppers ripening  There are bell peppers and long thin peppers... there is only so many peppers I can eat.  The neighbour said I can sell the excess crop, but seeing as they already sell their excess crops to the neighbours ( there are very few neighbours) I´m going to be inundated with peppers!! The hens won´t eat them! I will have a go at bottling them soon. Other than that it is peppers with brealfast dinner and tea  
Pamela (in Spain)

[wildeone]

moral of the story is..... do not go shopping with that neighbour again!!! :shock:

Roasted peppers perserved in olive oil are great but as you say there are only so much you can do with them!!!

Try posting something on the 'cooking, storing and perserving' board you might get some ideas from the wise lot on there!!!  :idea:

[lucywil]

can you freeze them ? if i buy a frozen stir fry mix it has pepper's in

[corndolly]

We deseed and chop into small pieces ,then freeze .

[mushroom]

you can do loads of things with peppers, stuff them (the bell peppers), dry them (the chilis ) chop and freeze them, roast them etc. I use tomatoes and peppers as a staple veg in the same kind of way as the average geezer would use potato. I make a lot of curries and tomato-based sauces. rarely will i have bell peppers in salads, too much belching later, but they are fine cooked or, when weather allows, grill the bell peppers shiny side down over a bbq and scrape the burnt bits off, chop and toss into a salad. mmm!

I'm jealous of your harvest!

[gregmcalister]

Red pepper pesto is good.  Just add roasted, skinned peppers, toasted pine nuts, basil, parmesan and olive oil and blitz it up in a food processor.  Maybe add a touch of black pepper and sun dried tomatoes if you like.  It makes a nice change with pasta.

[Oliveview]

if I leave the peppers on the plants do they turn red (peppers not plants)?
Pamela (In Spain)

[Dreadlock]

Yes just leave them on they will ripen  and turn red. If you pick them green you might get more peppers per plant  :shock:  Just what you need :twisted:

[Biscombe]

We are eating fried peppers with every meal! the Spanish super crop!! here's some other recipies

PEPPER RELISH
12 red peppers (sweet)
12 green peppers
6 large onions
1 1/2 pt. Vinegar
3 tbsp. salt
2 c. sugar

Grind peppers and onions as coarse as possible, pour boiling water to cover. Let stand 5 minutes. Let it drain a while. Dissolve salt and sugar in vinegar. Boil all ingredients for 20 minutes. Place in sterilized jars and seal. Makes about 5 pints.

Sweet Pepper Relish

    
    
Cook:   30 min
Makes:   10 servings   

Skip To:
Ingredients
Directions

Ingredients
12 sweet green peppers, seeded
12 sweet red peppers, seeded
12 medium onions, peeled
4 cups cider vinegar
2 cups sugar
2 tablespoons pickling salt

Directions

1)Cut peppers into strips and quarter the onions.

2)Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain.

3)Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes.

4)Pour into clean jars while hot and seal.


Stuffed Peppers

Serves:   4
Oven Temperature:   220ºC/435ºF/Gas 7
Cooking Time:   30 - 45 minutes


Ingredients

70g rice

1 stock cube

1 onion

2 cloves garlic

1 tbsp olive oil

25g parsley

Small tin of beans - e.g. butter beans

6 sundried tomatoes, chopped

5 peppers.

Instructions

1) Cook rice in boiling water with stock cube.  Drain.  

2) Chop onion and garlic and fry in oil for about 5 minutes until soft.

3) Chop one of the peppers, and put it in a bowl with the drained rice, cooked onion, parsley, beans and tomatoes.

4) Cut the tops off the remaining 4 peppers (or cut them in half lengthways) and scoop out the seeds.  Stuff each pepper with the rice filling.

5)Put the peppers onto an oven tray and cook for at least 30 minutes at 220ºC/435ºFuntil peppers are soft.  

 
Summery Stuffed Peppers

Ingredients:


1/2 cup couscous
1 cup boiling water
3 whole red bell peppers
3 whole yellow bell peppers
1/2 cup red bell peppers, diced
1/2 cup yellow bell peppers, diced
1/3 cup scallions, chopped
1/2 cup zucchini, diced
2 Tbsp. lime juice
2 Tbsp. olive oil
1/4 cup fresh dill, minced


Preparation

Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes. Fluff the couscous with a fork, then let it cool to room temperature.

Meanwhile, slice the tops off the whole peppers. Core, seed, wash and drain the peppers. If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over.

Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl. In a small bowl, combine the lime juice, olive oil and dill and mix well. Pour the dressing over the couscous mixture and toss to coat.

Spoon one-sixth of the couscous mixture into each cored pepper. Cover the peppers with plastic wrap and chill until needed.