|Green Bell Peppers or Capsicums|
Although I've written before about trying to buy organic vegetables where possible, most weeks I do buy those bags of "economy" mixed peppers. They're half the price of individual ones and the only drawback is they usually contain more green ones than red.
So what do I do with them? Well there are a few things. I often take inspiration from Cajun and Creole cuisine, using their "Holy Trinity of celery, onions and peppers to make a gumbo or jambalaya or a sweetcorn chowder.
Succotash,from the Narragansett word- sohquttahhash, meaning "broken corn kernels" and also gets a look in especially during summer when it's easy to get fresh corn on the cob.
For a weekday side, I saute onions in butter and olive oil until soft but not brown then add finely chopped peppers, frozen or canned corn and some frozen peas. Heat through, season and sprinkle with chopped parsley or dill if I have some to hand.
Below is a fancier version using baby lima beans from the now, sadly defunct, Ruth Reichel edited,Gourmet magazine. I've adapted it slightly and just leave out the bacon for a vegetarian version.
Baby Lima Bean Succotash with Chive Cream
4 smoked bacon slices, cut crosswise into 2.5 cm-wide pieces
1 medium onion, chopped finely
1 large green bell pepper, cut into 2.5 cm dice
250 grams frozen baby lima beans
250 grams of fresh or frozen corn kernels
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup double cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Cook bacon in a 25 cm nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
Add lima beans, corn, water, salt, and pepper, then simmer, covered until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.
And like any good glut of fruit or vegetables, pickling is your friend, try this super easy one.
Green Pepper and Apple Relish
You'll need a food processor and 3 or 4 sterilised jars of approx 400 grams,
1 kg green bell peppers/ capsicums, deseeded
500 grams apples, cored and quartered
250 grams onions, peeled and roughly chopped
4 green chillies, roughly chopped
350 ml cider vinegar
150 mls fish sauce or light soya sauce
500 grams sugar
Blitz the capsicums, apple, ginger and onion in a food processor to achieve a consistent paste.
Tip into a heavy-bottomed pot and add the remaining ingredients. Bring to a boil, skim off any surface foam and reduce the heat to a gentle simmer.
Cook for approximately 40 minutes or until a jammy consistency has been reached. Pour into jars, cool and refrigerate.
|Chilli Con Carne Stuffed Peppers|
Don't forget green peppers are absolutely perfect for stuffing with your favourite chilli, Tex Mex or Chinese styles work like a dream and kids love 'em done this way.
Hope this has been a little inspiration for you.
Love Food X
P.s About the Pope... well when you add garlic to the Holy Trinity, that's called the Pope!😉