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Need ideas to use up green peppers

porkchop_z5b_MI

3 years ago

These are un-ripe sweet peppers, not the green bell peppers. I do not like green peppers of any kind but feel guilty about tossing them, I have a lot -- hard freeze tonite, had to harvest what I could. Only thing I can think of is salsa, but maybe some of you foodies have some ideas of something else I could use them for that isn't too "green peppery" (like stuffed peppers). Or even some really good salsa recipes. Thanks!

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porkchop_z5b_MI
Original Author

3 years ago

Update: Most of the peppers turned red in the window, just a couple stragglers left that didn't want to turn. They weren't anywhere close to as sweet as left on the vine, but I've been slowly using them up. So I learned something new this year!

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Comments (12)

Olychick
3 years ago
last modified: 3 years ago
If you ever use them in cooking, you can just pop them whole into the freezer to use when you want. No blanching necessary.
plllog
3 years ago
Leave them on the counter and they'll turn red. :)
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porkchop_z5b_MI
Original Author
3 years ago
^^ Ooh, they will!?! I didn't know that. Will they taste any good, though? I can definitely make good use of them if they develop into the sweet peppers they're supposed to be.
chloebud
3 years ago
You mentioned they’re not green bell peppers. What variety are they? plllog is right, they can change color if you let them sit. For example, green bell peppers are just immature versions of the sweeter red, orange and yellows. I won’t eat green bell peppers but will use the sweeter ones. I took this pic of some I stuffed going in and coming out of the oven…yellow and orange. I promise not green peppery at all.
plllog
3 years ago
There might be some varieties of pepper that don't turn color, but most do, and usually get sweeter. Make sure to keep them dry, and not in a heap, so they don't get moldy. If you put them in the fridge, they'll probably go bad before they go red. If the stems are long enough, you can hang them on a string.
porkchop_z5b_MI
Original Author
3 years ago
They are "Carmen" sweet Italian frying peppers. Sooooooo good!!

Organic Non-GMO Carmen F1 Sweet Pepper (highmowingseeds.com)
l pinkmountain
3 years ago
Make pepper relish.

https://www.hotrodsrecipes.com/green-pepper-cucumber-relish/
plllog
3 years ago
Of course there are no guarantees with produce, but it says this on your link! ”can be harvested at green or allowed to ripen to a deep red.” So it is a starts green pepper, and most peppers picked green do go to their final colors, and flavors, in the end.

I use similar peppers in just about anything. If I'm putting in other veg, I'll slice up a couple of peppers, too. If you've tried these peppers green, and don't like the flavor, you're not going to like the flavor in any dish which shows them off.
carolb_w_fl_coastal_9/10
3 years ago
How about a big batch of sausage, peppers and onions?

I like add a bit of tomato as well - just enough to round out the flavor. Fresh garlic is good to.
Lars
3 years ago
If you have a dehydrator, you can dehydrate them. I always keep dehydrated peppers on hand, as they are very easy to add to recipes, such as grits, rice, beans, soups, etc.
sleevendog (5a NY 6aNYC NL CA)
3 years ago
Climacteric fruits and vegetables will continue to ripen if they have reached a certain point in ther growth cycle. I'm harvesting my last this weekend. Best in a single layer out of direct sunlight. I have a big cardboard tray of tomatoes in an unheated guest room. Move 2-3 to my kitchen counter when close to ripe so i can keep an eye on them.

I don't care for green bells either but i just have three small ones i'll wait for turning or maybe onions, peppers and sausage is ok if cast iron cooked really well. Or gumbo. But i usually use poblano for that.

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