It probably won't make any difference. After you add sweet and sour sauce, the little difference in the sweetness of the pepper will just not matter. The only thing that will change is the appearance of the dish.

I have noticed the price of red and yellow peppers too. Ridiculous!! I don't need one that bad....

I've noticed too! That's strange.

Gayle

I love red peppers, think yellow are pretty good, but don't really like green that much. I think there's a big difference if you're into peppers. Red are way sweeter and don't have that weird bitter green pepper taste.

I really don't think your recipe will suffer all that much from using all green peppers though. I would maybe cut down the amount you are using though since you may not want to risk your meatballs tasting like baked green peppers. When peppers are used in recipes as a spice so to say (and it sounds like you will also have sweet and sour sauce) you can probably subsitute a little bit as you are doing. Now, if I were serving them on a veggie tray, I probably wouldn't even bother putting out green ones.

Here is a link that might be useful: Peppers

I saw the red and yellow peppers a couple weeks ago at Super Walmart were half the price as they are here. Like $2.29 or something? I made a mistake too, the green peppers were $1.39 each.

The red and yellow would have been great IMO cause I like them better also! I made turkey burgers with red ones and they were yummy.

I love all three with my Italian sausage, yummy!
Think the green will work fine!~

I was at a Farmers Market in Florida one winter, and just kept ogling the red peppers....four or five in a carton, and price was $1.00!! I always freeze some of my own so that I can have them during the year, but of course, they are not as good as fresh.

red and yellow peppers are much sweeter. Green peppers has a stronger, more bitter taste add so they add more flavor to a dish in which they are cooked, though (much the way celery does).

(green peppers, when ripe, are red or yellow; the ripe peppers spoil more rapidly, which is probably part of their price)

The store nearest to me has a salad bar. Anytime I need a small amount of any vegetable, I get it there, already chopped.

I love red peppers, but for that price difference I would just use the green ones. No one will ever know. When the prices go down you can make the recipe again using the colorful peppers, too.

Green peppers save longer, so that is why the fully ripened red and yellow cost more--they lose a lot of them to spoilage. I would not use the full amount of green pepper as they have a different and stronger flavor than the sweeter and milder red and yellow peppers. Maybe one whole medium sized green pepper, not 1 1/2 green peppers.

Well that recipe went in the garbage and the entire bowl of sauce plus 2 meatballs went down the disposer. GRoss!
The meatballs were somewhat edible, just seasonings and breadcrumbs.

I think there is a HUGE difference in taste. But then I love eating red and yellow ones raw.

Here, red were 79 cents, and yellow 99 cents each at the store this morning. I got three each, and have to figure out something yummy to make with them tomorrow.

Tonight, Jerry asked me out for dinner when he got home, and all thoughts of cooking went right out the window. LOL

Moni

What went bad with the recipe; was it the peppers or something else?

Like sheilajoyce said, all those peppers come from the same plant. Green is ready to be picked a lot faster, than waiting for them to turn yellow and red. It is therefore more expensive to wait, for them to ripen enough for the color to change. Peppers produce again, and just think, it takes long for green, and longer for yellow and red.

I let mine change color before picking. Green just doesn't measure up in taste to red. ;)

Moni

It was the sauce I think. Nothing sweet about it! Sour,sour,sour. I made my own meatballs with ground turkey instead of the premade ones. I used turkey,bread crumbs, salt and pepper and shoot that Tony's seasoning a little milk and baked them in the oven til done.

Ingredients:
1 package Honeysuckle White® Fresh Italian Style Turkey Meatballs
1/2 medium red bell pepper
1/2 medium yellow bell pepper
1/2 medium green bell pepper

Sauce:
1 can (20 ounces) pineapple tidbits, drained; reserve juice
1/2 cup orange juice
1/4 cup lemon juice
3 tablespoons brown sugar corn syrup (like Karo)
1 tablespoon cornstarch
1 teaspoon ground ginger

How to prepare this recipe:
In a medium bowl, mix pineapple tidbits, cornstarch and ground ginger;
gradually stir in 3/4 cup reserved pineapple juice to make mixture smooth.
In a medium saucepan over medium heat, add orange juice, lemon juice and
brown sugar corn syrup. Cook and stir for 5 minutes, until clear and
thickened. Add pineapple mixture and continue to cook, stirring constantly
until thick, about 10 minutes. Cut bell pepper halves into 1-inch chunks and
add pepper chunks and meatballs to saucepan and simmer 15 minutes more or
until hot. Serve on a small plate or in a bowl, with decorative picks or a
small fork.

I prefer green over red and yellow. The flavor difference doesn't bother me but I don't like the fact that the red and yellows I've had weren't as crisp in texture as the greens.

All this talk about green peppers makes me want to fix stuffed peppers tonight. mmmmmmm mmm mmm mmm mmm.

Jodi-

Maybe it was the lemon juice that made it so sour. That seems like a lot of lemon juice on top of the orange juice. Or the orange juice wasn't sweet enough. Sometimes the orange juice you buy in cartons is bitter. I am lucky and can pick lemons and oranges from my trees to use in recipes so they are full flavored and sweet, even the Meyer lemons.

RE: peppers. I prefer red and yellow over green. I don't mind a little green in a recipe but too much makes it bitter. While waiting for the ones in the garden to ripen, I buy containers or bags of the little multi color peppers. They may cost slightly more but since they are whole peppers they don't go bad as fast as a large pepper that has been cut into.
Clare

Yes, as I look at that recipe, I'd say it was the lack of "sugar" to counter act all that citrus juice. And the green pepper will give a bit of a bitterness..I'm sure it wasn't just the lovely color that red and yellows give to that recipe, but also stand as a "sweeten upper"..
I'd have used brown sugar instead of corn syrup. And probably a few more T if using all green peppers...then taste the sauce and adjust for sweetness.

Sorry you had to waste it.. White ground turkey isn't cheap!

Why not make swedish meatballs? U can also buy the mealballs already made!

When I taught home ec, one of my requirements was to host the Christmas parties.

Recipe (from my heat)
1 lb of lean ground beef
Mix half a container of dried onion soup mix
Shape into balls and brown, drain!
Add 1 jar grape jelly (I use apple jelly) to sauce pan, heat with chili sauce, add meatballs and simmer for a while.
Serve with toothpicks and bread cubes for dipping.

I'm 'guessing' although not noted the recipe probably called for the pineapple in "heavy syrup" (very, very sweet) and that maybe you used pineapple in it's natural juice (which is not really sweet)???

Ahhhhhhhh you know Carla I did wonder about that! All I could see for pineapple tidbits was the stuff in its own juice.
I only put 8 of the meatballs in the sauce. The other 8 I made I'd put in a ziplock bag and froze, will use them for something else.

It'll make a difference only if you tell, so use the green variety and keep quiet. I use the green variety exculsive for my chili recipe, as I like you, have found the red and yellow too expensive.

I used to dice up the whole pepper until I learned from a cooking show that the bitter taste came from the seeds and their support structure. I now split open the pepper and remove the seeds and the seed support structure. It did improve the taste of my chili a bit.