Tips and tricks
slice em or dice em
Green bell peppers are great to slice up if you follow the Philly cheesesteak route. You can also dice them if you choose to use them in the Cajun holy trinity. Whatever you choose just make sure to remove the white ribbed parts and the stem.
treat them as a weekly grocery staple
These peppers are so versatile that this list of recipes only scratches the surface. Few other veggies are so versatile and flavorful. They’re the ultimate capsicum.
freeze them if you want
This vegetable can be prepped in bulk and frozen for long term use if you don’t plan on using it within the week. Here’s a link you can follow for a rundown of how to approach that process.
Recipes
1. Philly cheesesteaks
Start off this recipe with making your onion and pepper mix and save it in bulk! The key to mastering the onion and pepper mix is to cook it LOW AND SLOW! Be patient and allow yourself time to develop the flavor from caramelization. Get yourself some hoagie rolls and a nice cut of sirloin and you’ll be good to go for this sandwich.
2. capsicum Masala curry
This dish isn’t something that I have seen on Indian restaurant menus, but it’s convenient when you have a very sparse set of vegetables to work with for dinner. It also calls on that delightful ginger-garlic paste, which I recommend to bulk up on if you find yourself cooking Indian food a lot.
3. picadillo stuffed green bell peppers
This Latin American inspired recipe creatively utilizes those extra bell peppers in a quick and easy way. Picadillo is a ground beef mixture that is commonly eaten in countries like Mexico and Cuba. Each version of the dish has slight variations; however, they all have their origin in Spanish cooking.
