Stuffed Bell Peppers | Preserved Bell Peppers

My bell pepper bush has exploded with these gorgeous bright red gems. The question I had was... what do I do with them? I have been asking my foodie friends and experimenting and here's what I've found out...

Stuffed bell peppers

1. Cut the top off and deseed the bell peppers. 
2. Place right side up in a large saucepan and just cover with olive oil. Make sure each one is filled with oil.
3. Poach the bell peppers for about 15-20 minutes until softened, but still in shape. Don't let them fry.
4. Let them cool in the oil, then remove. (Keep the oil for future use. It's got a good kick to it). 
5. Mix about 100 grams of soft goats cheese, 2 tablespoons of parmesan cheese, 4 tablespoons of flat leaf parsley and a drizzle of the oil you used to cook the bell peppers.
6. Put the stuffing mixture into a piping bag (or a plastic bag with the corner cut off) and fill each bell pepper with the mix. 
7. Serve with a nice cold beer or a glass of Pinot Gris.

My friend Amy, who gave me this recipe says...

"Just use your instincts on the filling. Truthfully, I use whatever I've got and have been known to add any number of stuffings:
- basil pesto and half a bocconcini ball sitting in the top (massive crowd pleaser)
- parsley, anchovy, feta
- olive, parsley, chunky breadcrumbs"

Thanks Amy - these are a winner!

 

Preserved bell peppers

 I have also preserved the bell peppers with success. This takes a bit longer to make, but it also lasts longer than the stuffed ones (the stuffed ones get eatten pretty quick!), they are nice to have on hand for cooking.

1. Place the peppers on a grill or bbq plate and grill until the skins are blackened and the peppers are soft.
2. Place the peppers into a paper bag and close, to allow them to steam. 
3. Once cool, peel, deseed and slice the peppers (yes, it gets messy!)
4. Place sliced bell peppers in a medium saucepan, with a couple of sliced garlic cloves and a few spigs of thyme, and cover with olive oil.
5. Bring to the boil, and then spoon into steralized jars and seal immediately.
6. Once opened keep the jar in the fridge. You can use the oil, as well as the peppers, in all sorts of dishes.

 I had about 600grams of bell peppers and it made one medium sized jam jar worth.

 Other uses for bell peppers...

You can also simply de-seed and freeze them to use in cooking later on. I also give them away to neighbours and friends. There's nothing better than sharing your crop for others to enjoy... it also sweetens the deal when you ask them to feed your dogs when you go on holidays!