cooking with bell peppers

A Moose in Love

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Jun 8, 2019, 5:29:24 PM6/8/19

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i have switched from using red bells to using green bell peppers when i make a stew such as goulash. i like their aroma better when they are cooking, better than the aroma of the reds. they are not as sweet. as for eating raw peppers, i don't like the greens. i like raw bell red pepper on a cheese sandwich.

itsjoan...@webtv.net

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Jun 8, 2019, 10:36:44 PM6/8/19

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On Saturday, June 8, 2019 at 4:29:24 PM UTC-5, A Moose in Love wrote:
>
> i like raw bell red pepper on a cheese sandwich.
>

That just made my hair stand on end!

John Kuthe

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Jun 8, 2019, 11:03:15 PM6/8/19

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Especially very fresh red bell peppers are quite sweet! Yellows and Orange too! I used to shoestring some and fry them lightly in EVOO and YUM as a pasta alternative!

John Kuthe...

Bruce

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Jun 8, 2019, 11:10:52 PM6/8/19

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Lightly?

Julie Bove

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Jun 9, 2019, 2:07:17 AM6/9/19

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"A Moose in Love" <parkstre...@gmail.com> wrote in message
news:dad284d4-e15f-4008...@googlegroups.com...

I love all colors both raw and cooked but I love green in chili, Spanish
rice and toasted cheese sandwiches.

Julie Bove

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Jun 9, 2019, 2:08:44 AM6/9/19

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<itsjoan...@webtv.net> wrote in message
news:eb95e722-060c-4986...@googlegroups.com...

> On Saturday, June 8, 2019 at 4:29:24 PM UTC-5, A Moose in Love wrote:
>>
>> i like raw bell red pepper on a cheese sandwich.
>>
> That just made my hair stand on end!

Why? It would be good!

Julie Bove

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Jun 9, 2019, 2:11:04 AM6/9/19

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"Bruce" <br...@invalid.invalid> wrote in message
news:d5uofeprre3gcsbok...@4ax.com...

You know Jill will be all over this. Perhaps she can steam something on the
side.

Bruce

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Jun 9, 2019, 2:53:48 AM6/9/19

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lol

Cindy Hamilton

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Jun 9, 2019, 7:13:02 AM6/9/19

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On Saturday, June 8, 2019 at 5:29:24 PM UTC-4, A Moose in Love wrote:
> i have switched from using red bells to using green bell peppers when i make a stew such as goulash. i like their aroma better when they are cooking, better than the aroma of the reds. they are not as sweet. as for eating raw peppers, i don't like the greens. i like raw bell red pepper on a cheese sandwich.

I prefer raw jalapeno on a cheese sandwich. Mmmm. Maybe that's what I'll
have for lunch...

Cindy Hamilton

itsjoan...@webtv.net

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Jun 9, 2019, 8:51:04 PM6/9/19

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Not if you don't like bell peppers, no matter their color.

Cindy Hamilton

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Jun 10, 2019, 6:07:15 AM6/10/19

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I've got to ask: If you don't like bell peppers, why did you open
a thread entitled "cooking with bell peppers"?

Cindy Hamilton

songbird

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Jun 10, 2019, 12:02:20 PM6/10/19

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A Moose in Love wrote:

> i have switched from using red bells to using green bell peppers when i make a stew such as goulash. i like their aroma better when they are cooking, better than the aroma of the reds. they are not as sweet. as for eating raw peppers, i don't like the greens. i like raw bell red pepper on a cheese sandwich.

i like red peppers the best, but only certain ones as i grew
some last year that weren't all that good in comparison to
previous years' peppers.

i will eat several a day when they start coming in. some
years i've had as many as 30something plants, this year i
only put in 9 plants (3 of each of red, green and yellow).
greens get used for salads and chili, reds for fresh eating
or cooking, yellow i don't know if i even like them so
we'll see.

songbird

itsjoan...@webtv.net

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Jun 10, 2019, 12:06:28 PM6/10/19

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On Monday, June 10, 2019 at 5:07:15 AM UTC-5, Cindy Hamilton wrote:
> >
> I've got to ask: If you don't like bell peppers, why did you open
> a thread entitled "cooking with bell peppers"?
>
> Cindy Hamilton
>

To see what their results were and hoping for something different but I was
disappointed; same old, same old.

Cindy Hamilton

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Jun 10, 2019, 12:48:03 PM6/10/19

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Hard to argue with that. I often read threads that feature
uninteresting ingredients or techniques, but sometimes I wait
for a dozen or so posts to accumulate.

I myself don't like cooked peppers (unless very, very gently
cooked as in a Chinese stir fry), except for roasted red bell
peppers, which I like to roast at home then slice up the soft
peppers and add garlic and olive oil.

Raw peppers are always good for me. Any color.

Cindy Hamilton

Ed Pawlowski

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Jun 10, 2019, 1:33:30 PM6/10/19

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On 6/10/2019 12:47 PM, Cindy Hamilton wrote:

> I myself don't like cooked peppers (unless very, very gently
> cooked as in a Chinese stir fry), except for roasted red bell
> peppers, which I like to roast at home then slice up the soft
> peppers and add garlic and olive oil.
>
> Raw peppers are always good for me. Any color.
>
> Cindy Hamilton
>

I'm good with any color but green. If I eat green raw, I belch it for
three days. Cooked green only a day and a half.

Making jambalaya today with red bell.

U.S. Janet B.

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Jun 10, 2019, 1:33:41 PM6/10/19

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bell peppers can be the reason I go to the supermarket. I am not
comfortable unless I have a couple colors of peppers and some raw
mushrooms in the fridge.

Dave Smith

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Jun 10, 2019, 5:36:35 PM6/10/19

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You are like my wife. She likes to have lots of peppers in the fridge
and eats some once or twice a day, even breakfast.

A Moose in Love

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Jun 10, 2019, 7:16:14 PM6/10/19

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how about stuffed bell peppers. we usually use red bells. good stuff. with a bit of tomato sauce.

A Moose in Love

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Jun 10, 2019, 7:18:07 PM6/10/19

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green bells i don't like raw. they are good to cook with in a stew. the new orleans people make their trinity with green bells. i like them for that, but raw they taste like grass. red bells are good to eat raw, on a sandwich with cheese.

penm...@aol.com

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Jun 10, 2019, 7:36:05 PM6/10/19

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We love puffed steppers.

dsi1

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Jun 10, 2019, 8:31:33 PM6/10/19

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On Saturday, June 8, 2019 at 11:29:24 AM UTC-10, A Moose in Love wrote:
> i have switched from using red bells to using green bell peppers when i make a stew such as goulash. i like their aroma better when they are cooking, better than the aroma of the reds. they are not as sweet. as for eating raw peppers, i don't like the greens. i like raw bell red pepper on a cheese sandwich.

I made some beef tomato which is a Hawaiian adaptation of a Cantonese dish. I'd like to use red or yellow peppers but they cost over twice the price than the lowly green bell pepper so no dice. OTOH, they pretty much taste the same to me.

https://www.amazon.com/photos/shared/cnvW-caTT06uixBt4QYdkg.6JuzQG0GU2o2guiYah9fXt

Cindy Hamilton

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Jun 11, 2019, 5:58:11 AM6/11/19

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They're cooked. That's a no-go for me.

I don't even like green pepper on pizza. And the nasty flavor permeates
the entire pie, so there's no point picking them off.

Cindy Hamilton

Julie Bove

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Jun 11, 2019, 7:03:48 AM6/11/19

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"A Moose in Love" <parkstre...@gmail.com> wrote in message
news:7b54b5c4-82c0-43e5...@googlegroups.com...

I prefer green for stuffed.

Julie Bove

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Jun 11, 2019, 7:05:24 AM6/11/19

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"dsi1" <dsi...@hawaiiantel.net> wrote in message
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---

Can you give the recipe?

Gary

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Jun 11, 2019, 7:29:05 AM6/11/19

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A Moose in Love wrote:
>

> how about stuffed bell peppers. we usually use red bells.
> good stuff. with a bit of tomato sauce.

Good one. I like those. Green peppers hollowed out, parboiled
then stuffed with meat-rice-tomato sauce and spices. Topped with
a melty cheese of some variety then baked. Good eats. :)

Gary

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Jun 11, 2019, 7:29:27 AM6/11/19

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dsi1 wrote:
>
> I'd like to use red or yellow peppers but they cost over
> twice the price than the lowly green bell pepper so no dice.

Same here. Over twice the price so no thanks. I stick to
the green bell peppers but always cooked a bit.

Gary

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Jun 11, 2019, 7:35:55 AM6/11/19

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Cindy Hamilton wrote:
>
> They're cooked. That's a no-go for me.
>
> I don't even like green pepper on pizza. And the nasty flavor permeates
> the entire pie, so there's no point picking them off.

Seems that we now have a 3rd food princess revealed here. ;)

Janet

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Jun 11, 2019, 8:58:38 AM6/11/19

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In article <5CFF9211...@att.net>, g.ma...@att.net says...

>
> Seems that we now have a 3rd food princess revealed here. ;)

Stick to what you know, Gary; ferrets and farting.

Janet UK

Cindy Hamilton

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Jun 11, 2019, 10:17:07 AM6/11/19

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Perhaps. Or perhaps your taste buds are degraded after years
of abuse.

Cindy Hamilton

Gary

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Jun 11, 2019, 10:21:47 AM6/11/19

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You might want to do the same, sweetheart.
Ferret YAWN:
http://img9.imageshack.us/img9/4028/401129376194ba3c3c4f.jpg

Gary

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Jun 11, 2019, 10:23:19 AM6/11/19

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If true, no worries here, cind...

itsjoan...@webtv.net

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Jun 11, 2019, 10:25:03 AM6/11/19

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*GUFFAW*!!!

jmcquown

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Jun 11, 2019, 11:34:57 AM6/11/19

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I thought 'A Moose in Love' started the thread. Are you asking why she
read and replied? I did, in vague hopes of learning something. I'm not
a huge fan of bell peppers, either. I use bell peppers very sparingly.
Don't like the taste or texture.

Raw red pepper on a cheese sandwich isn't "cooking". Oh well. Nothing
to see here.

Jill

jmcquown

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Jun 11, 2019, 11:50:38 AM6/11/19

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Yeah, same old, same old. Stuffed bell peppers. If you don't like bell
peppers, nothing new or convincing to change my mind.

I use bell pepper very sparingly. Sometimes a sauce or miripoix
benefits from a little, but it's a very fine dice. I don't want to bite
into a chunk of bell pepper. Raw or cooked, I simply don't like the
taste or texture. I don't like biting into large chunks of onions, either.

Jill

dsi1

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Jun 11, 2019, 1:40:21 PM6/11/19

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It's pretty much standard stir fry. I don't add any Chinese stuff like oyster sauce or 5-spice. Mostly, you just use whatever you have in the fridge. The taste should be fresh, bright, and slightly sweet with a bell pepper and tomato taste. The sauce would be some ketchup, soy sauce, and maybe a little garlic. You could add some ginger but I didn't this time. I add the tomatoes at the end and try not to cook them.

Julie Bove

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Jun 11, 2019, 3:29:23 PM6/11/19

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"dsi1" <dsi...@hawaiiantel.net> wrote in message

news:c387ccc2-30d6-4444...@googlegroups.com...

Thanks!

penm...@aol.com

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Jun 11, 2019, 5:04:17 PM6/11/19

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I never parboil for stuffed peppers (puffed steppers), this is the
first I've ever heard of parboiling for puffed steppers.. I fill them
and bake them in a tomato sauce in a pan. I like to slice them
lengthwise, then I get two stuffed peppers from one I don't find it
necessary to top the with part of a pepper, I spoon some tomato sauce
over. I prefer to use pork saw-seege for stuffing, no rice... but
then served with pasta and the sauce.
I like bell peppers in all their colors... they all start off as green
ones and turn colors when left to ripen. I actually prefer the green
ones, excellent sliced and sauted til just tender, heaped in a
saw-seege hero, perhaps with melted mozz topping. I like green bells
grilled, heaped in one of my 12 ounce burgers. I grow bell peppers,
when there's a glut I'll parboil, I'll marinate a boatload in olive
oyl, garlic, and fresh lemon joose and refrigerate , doesn't take long
for them to be all eaten. I may let some turn red or other colors on
the vine but not too many as since I use no insecticide, as their
sugar develops they get attacked by insects and larva.
I use bell peppers in stews/soups but mostly in salads... during
growing season we eat a lot of salads. There's a world of difference
between home grown and stupidmarket produce. Stupidmarket produce is
not worth buying, it's far from fresh and loaded with chemferts...
organic is a big fat lie.

penm...@aol.com

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Jun 11, 2019, 5:13:30 PM6/11/19

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Green bell peppers are nutrient rich, and properly cooked are
dee-lish... Cindy is obviously afflicted with chronic TIAD.
Cindy lives on box cake.

Julie Bove

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Jun 11, 2019, 9:32:41 PM6/11/19

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<penm...@aol.com> wrote in message
news:jr20gepo5c5ne5v4q...@4ax.com...

I've heard of parboiling but I never do. I would eat a lot more of them if
they were cheaper.

Cindy Hamilton

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Jun 12, 2019, 5:57:50 AM6/12/19

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You're right about "properly cooked". Which is "as little as possible".

Cindy Hamilton

Gary

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Jun 12, 2019, 9:05:42 AM6/12/19

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Cindy Hamilton wrote:
>
> You're right about "properly cooked". Which is "as little as possible".

Ya gotta laugh here though. So much bickering about how to cook
anything. I happen to love them in certain dishes cooked, you
like them raw. No problem, really.

Arguing though does make for interesting arguing and bickering.
:) I do suspect this is why this NG keeps on going while so many
have died off.

Before coming to RFC, I was in a "polite" cooking ng
(alt.cooking.chat). It died off years ago.