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
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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.