You can put about 3 habaneras in with the sweet peppers and get some bite there....or you can add some dried red pepper flakes for heat.
I had a boat load of peppers so I made stuffed peppers and froze them....just wrapped each individually in foil and baked from the frozen state and they were great....had surprise drop in company last night and we ate the last of them.
Linda C

Dad freezes whole peppers for stuffed peppers, just cuts off the top and takes out the seeds, then stacks them one inside the other. I freeze them in strips for stir fry and diced for chili, etc.

I like to just eat them raw, but this recipe from Ann T just looks good (minus the olives, of course, LOL)

Roasted Red and Green Pepper Tart
=================================

One quantity short crust pastry

FILLING

3 red peppers halved
and seeded

3 green peppers halved and seeded

60 g (2 oz) grated mozzarella
cheese

40 g (1 ½ oz) grated parmesan cheese

3 tablespoons chopped, fresh basil

75 g (2 ½ oz) black olives

freshly ground black pepper

Preheat oven to 400°F
Roll out pastry on a lightly floured
surface and place in a 9 inch tart tin. Line with nonstick baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove weights and paper and bake further 10 minutes or until golden brown.

To Prepare Filling: Roast peppers until blackened. Place in a plastic bag stand for 10 minutes. Peel skins
from peppers and slice into strips. Rinse off any black skin still remaining, with cold water.

Sprinkle base of pastry shell with cheeses and top with peppers, basil, olives and pepper. Reduce oven temperature to 350°F and bake for 15 to 25
until heated through.

Short Crust pastry

250 g ( 8 oz) flour

125 g (4 oz) butter chopped

Iced water

Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs. If making by hand, rub butter in with fingertips or with two knives

While processor motor is running, add drops of iced water until dough holds together. If making by hand mix with knife or wooden spoon.

Press dough into a ball and wrap in paper or plastic wrap and refrigerate for approximately 30 minutes before rolling or shaping.

Pastry can be stored in the refrigerator for 2 days or the freezer for up to 3 months.

I also like this salad of Marilyn's and I don't see any reason why it couldn't be made with any sweet pepper, not as pretty, maybe, but still good.

Pepper Salad

1 each red, yellow and orange bell pepper
1 small fresh onion; thinly sliced
10 grape tomatoes; sliced
2 tablespoons Fresh Herb Dressing
hand full fresh parsley; chopped
kosher salt to taste

Seed and thinly slice peppers. Combine ingredients in a pretty bowl. Great with Feta cheese.

Fresh Herb Dressing

1/2 cup extra-light olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon fresh ground pepper
1 teaspoon salt
fresh basil; chopped
fresh oregano; chopped
fresh chive; chopped (or garlic)

Combine ingredients in glass jar and shake well.

***Store in refrigerator if using fresh herbs. Also good using dried herbs and garlic. This dressing is good on pasta salad. *Cooked pasta, sweet bell peppers, red onion,tomato, parmesan cheese and bacon...

Maryanne: I shouldn't be telling you this, because you are on my list.

Roast them until the skins are darkened, turning to cook even.
Put them in a pot with a lid, to cool.Save the juices.
Peel the skins and clean the seeds out.
Cut in strips and put into containers with some of the juices and Olive Oil.
Sprinkle generously with Garlic Powder, Onion Powder and a little Black Pepper, Basil, Oregano and Salt.
Mix a little and let it sit for awhile. Then give them a taste test. Add more of whatever spices you like best.

Pack these in a box a ship them to me.
LOU
PS: Or you can freeze to use all winter.

annie, thanks for that tart recipe. i have everything to make that and it sounds delicious.

i've frozen so many already. there's 2 dozen stuffed peppers in the freezer, i've given away a bunch and there's still more on the plants.

lou, i will bring you plenty when i come up. and i will be up soon -- honestly LOL (now get me off your list)

maryanne

I've chopped them and canned them in pint jars before, for use in baked beans, soups, etc. When you're ready to use them, you just drain them and pour them into the pot.

Chop them, lay flat on cookie sheet to freeze, quickly put in bags or containers and return to freezer. You will be able to grab as many as you need for cooking all winter.
Red peppers allow you to have a little color in your dishes when store prices for them are out of sight!

Gloria

Just send 'em to me! LOL

I did a search on the Harvest Forum for "bell pepper" and there are several very good threads with canning, freezing and preserving suggestions. You could also start a new thread.

Harvest is a great forum and I enjoy reading it very much.

http://forums.gardenweb.com/forums/load/harvest/msg0808303926839.html

http://forums.gardenweb.com/forums/load/harvest/msg0811155619509.html

You could also find different result by doing a search on Harvest with "sweet pepper" or "yellow pepper".

Michelle

Here is a link that might be useful: Havest Forum

Here's a favorite of mine.

MameÂs (ClaireÂs Mom) Stuffed Pepper Soup

1 ¼ lbs. Ground beef 2/3 cup uncooked rice
3 green peppers, diced 1 small can tomato paste
1 large onion, diced 1 can tomato soup
1 clove garlic, minced 1 can tomato sauce
Water 1 can diced tomatoes
Salt & pepper sour cream

Cook rice. Brown ground beef with onions. Add garlic, diced green peppers and sauté for a few minutes. Add tomato sauce, paste, soup and diced tomatoes. Add 2 cups of water. Simmer until vegetables are tender (10-15 minutes). Add rice and enough water to desired consistency. You can add a little seasoning such as savory, basil or Italian seasoning. Serve with a dollop of sour creamÂYummmm!!!!

Here are two recipes recently posted on Harvest. (Actually the second has been posted many times.) The first can be frozen; the second can be canned in a boiling water bath and uses LOTS of peppers.

Red Bell Pepper Pesto

3 large red bell peppers
4 cloves of garlic
large handful of fresh basil
pine nuts
lemon juice
concentrated tomato paste
olive oil

Cut up the bell peppers into smallish pieces. Roughly chop the garlic. Add the peppers and garlic to a skillet, add some fresh-ground salt, pepper and red chili peppers (dried and ground or fresh), and sweat/saute in some olive oil until they are soft and just starting to caramelize.

Spoon them into a food processor, add a few tbsp of pine nuts, a couple of tsp lemon juice, a tbsp or so of concentrated tomato paste and some more olive oil if needed for consistency. Add the fresh basil leaves, and process until the pesto is smooth.

Makes about 2 cups. Whatever you don't use immediately may be frozen for later.

Roasted Red Pepper Spread
(from Ball Blue Book)
Makes about 5 half-pints

6# sweet red peppers (about 8 large)
1# roma tomatoes (about 10 medium)
2 large cloves garlic
1 small white onion
2 tablespoons minced basil
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar

Roast peppers under a broiler or on a grill at 425 F degrees until skin wrinkles and chars in spots. Turn peppers over and roast opposite side. Remove peppers from heat. Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, garlic and onion under a boiler or on a grill 10 to 15 minutes. Remove from heat. Place tomatoes in a paper bag, secure opening, cool 15 minutes. Peel garlic and onion. Finely mince garlic, set aside. Finely mince onion, measure 1/4 cup, set aside. Peel and seed red peppers and tomatoes. Puree in a food processor or blender. Combine all ingredients in a large saucepot. Bring to a boil over medium-high heat, stirring to prevent stickeing. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

Carol

I triple ditto the freezing. Then you can make what you like WHEN you like.

carol, thanks so much for both those recipes, which i will be trying. i will make several batches of the pepper spread. i can see where that will use up quite a bit of the peppers i have.

as i had already mentioned, i already have many frozen to be used when needed - i was hoping for other suggestions and you've given two excellent ones to me!

thanks,
maryanne

Maryanne: I guess that counts me out for Peppers.

You know if you roast them like I said and freeze them ,it takes up a lot less room.
Then you still can do the different recipes, that were mentioned.
I used to put them in a bag to cool. That was the way Gram and Mom used to do it.
I found putting them in a pot,to cool was a little neater and I saved the juices.

Besides Gram isn't her any more, to tap me on the head with her wooden spoon, for not listening.
LOU

lou, there are plenty, i have enough to share with you. (i was going to mail you a box, but you never sent me your address) i do the same thing, a pot with a good tight fitting lid so i can retain the juices...the best way. and i never, ever, ever run them under water - what a waste of flavor.

Maryanne, you're welcome. Either (or both) would make lovely gifts and the roasted red pepper spread can be shipped.

I save the juices also. That's some of the best of the peppers. But I line the pan I roast them in with heavy foil and at the end just gather it up around the peppers like an envelope until they're ready to peel. Then I pour off the juices and add them to the peppers.

Carol

Maryanne: I appreciate what you said but it would cost too much for shipping.
Also the pot thing, glad we think alike.
I think I have your email address.If I do, I'll send my home address.
Lou
PS: I hope you don't take all this to heart, because I love to kid.

lou, not to worry. i am still laughing at your comment about my planning a trip to italy and not able to make it to the poconos!

I agree you should freeze some for future use, I did the same when I bought a bunch from the local farmers market. But if you're looking for a use in the interim consider saute'ing a few and serving them with gorgonzola as a bruschetta on a hearty bread. Pretty, punchy and not the norm.

My DH loves peppers so I'm always up for new presentations!

Maryanne, I made AnnT's Green and Red Pepper Tart tonight and it was very good and I will definitely make it again. The tart recipes calls for 6 peppers but you could easily use more.

I know this is not a drop in the amount of peppers you have but it would make a nice dinner for you.

Michelle