Thread: I have 3 large bell peppers

And I don't have a freaking clue what to do with them. I need an idea fast, they are going to go bad and even tho I didn't have to pay for them I hate to waste food.

Stuffed peppers is out, I just made those last week and hubby said they were great, but he doesn't like it well enough to have it two weeks in a row.

Chopped them up, put them in a ziplock and put them in the freezer and use them as needed for spaghetti and chili and gumbo soup and ...

Stir fry?

so I will willingly embarass myself for a good recipe but... I have no clue how to make gumbo.

I like to just cut them in strips and dip them in ranch dressing.

Get a package of fahita mix for 95 cents, cut the peppers in strips, cut up an onion, a couple of chicken breast and stir fry.

Originally Posted by Jolie Rouge

Chopped them up, put them in a ziplock and put them in the freezer and use them as needed for spaghetti and chili and gumbo soup and ...

I was gonna suggest the same thing. That is always what I do, well except for gumbo soup, like diana_circe I am clueless.

Originally Posted by diana_circe

so I will willingly embarass myself for a good recipe but... I have no clue how to make gumbo.

okay ... even if you are rooting for Ohio ....


Chicken and Okra Gumbo

Serves 8-10.

2 cups diced, cooked chicken breast (skinned before cooking and cooked without salt)
2 (10 1/2-oz.) cans low-sodium chicken broth, undiluted
1 (14 1/2-oz.) can no-salt-added stewed tomatoes, undrained and chopped
1 cup diced onion
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. hot sauce
2 cloves garlic, minced
2 tbls. all-purpose flour
1/4 cup skim milk
1 (10-oz.) pkg. frozen sliced okra

Combine cooked chicken, chicken broth, tomatoes, onion, salt, basil, oregano, pepper, hot sauce and garlic in a large Dutch oven. Stir well. Bring to a boil. Cover, reduce heat and simmer for 45 minutes. Combine flour and milk, stirring until smooth. Add to stew and stir well. Add okra, cook over medium heat until thickened and bubbly, stirring constantly. Serve over cooked rice.

Crawford's Crawfish Soup

2 sticks butter
1/2 cup flour
1/2 cup shredded onions
2 to 3 stalks shredded celery
1 lb. crawfish, shredded
1 tbsp finely chopped parsley
2 tbsp finely chopped green onions
1 pint milk
1 pint Half & Half
1 can chicken broth (12 oz.)
salt
pepper
cayenne
Tabasco
1 tsp Worcestershire

Melt butter; Add celery and onions and cook until tender. Add flour - may add a little more flour if you like a ticker soup. Use enough to absorb butter. Add crawfish (shredded) and liquid from crawfish if any.. Cook for 2 to 3 minutes, until blended well. Add milk and chicken broth.. Cook while stirring, about 10 minutes.

Add cream, green onion and parsley, let simmer 10 - 15 minutes. Top with a little shredded cheddar cheese. Garnish with a little chopped green onion. Serve w/ hot buttered French bread.


White Bean Soup
from Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories

3 Tablespoons light margarine
1 medium chopped onion
2 stalks chopped celery
1 medium chopped bell pepper
1 pound smoked turkey sausage, sliced
1 (8 ounce) can tomato sauce
2 (15 ounce) cans Navy beans
1 (10 ounce) can chicken broth
2 cups water
Salt free seasoning to taste

In heavy stock pot, saute chopped vegetables in margarine. Add sliced sausage and tomato sauce. Simmer 15 minutes. Add beans (with juice), broth, seasoning and water. (Mash one cup of beans for consistency). Cook over medium heat for one hour.

SERVINGS: 6 - 8



Black Bean Soup
from River Road Recipes II : A Second Helping

1 onion, chopped
1 carrot, grated
2 Tablespoons vegetable oil
3 (15-ounce) cans black beans
3 to 4 cups chicken broth
1 cup salsa
1/2 cup sherry
1 (11-ounce) can tomatoes with green chiles
1 Tablespoon cumin
1 Tablespoon chili powder
Juice of 1 lime
Chopped fresh cilantro to taste

Saute the onion and carrot in the oil in a large saucepan for 10 to 15 minutes or until tender. Process 1 can of the undrained beans with 1 cup of the broth in a blender until pureed. Add the puree to the onion mixture and mix well. Process another can of the undrained beans and another cup of the broth in the blender until pureed and add to the onion mixture.

Stir in the remaining can of undrained beans, remaining broth, salsa, sherry, undrained tomatoes, cumin and chili powder into the bean puree. Bring to a boil; reduce the heat. Simmer for 20 minutes, stirring occasionally. Stir in the lime juice and cilantro. Ladle into soup bowls and garnish with sour cream and chopped green onion tops.

SERVES: 6 - 8