What to Do With Peppers and Onions
By Leighann on Jul 12, 2009 in Vegetarian Cooking, What's Cooking?
Question: We were given a bunch of red and green bell pepper and two huge onions, usually we sautee them and serve them over chicken breast but tonight we're looking for something a little different. Any suggestions?
Answer from TheNewsBase.com:
Mmm…onions and peppers. My family doesn’t like them much, so I don’t get to use them as much as I’d like. But I would suggest:
-in stirfrys
-in sloppy joes – saute diced onions and peppers (garlic too, if you want) with ground beef until veggies are soft and beef is cooked. Add a can of tomato sauce, chili powder to taste, and heat through. You can add mushrooms too, if you want. Serve over hamburger buns or french bread
-in soups and stews
-cut up the peppers raw in a salad or with a dipping sauce like ranch dressing or homeade sour cream dip. I don’t like raw onions, but you could put them in a salad, too.
-fajitas. Yum. Definitely. Cut the veggies into strips and saute with shrimp, chicken, beef or pork. Add Mexican seasonings, and seve with tortillas, sour cream, cheese, etc.
-Salsa – saute them with tomatoes, salt, and maybe a bit of hot chili pepper until well cooked down, and serve with tortilla chips or other tex-mex food
-Vidalia onions make the best onion rings, but I don’t know a recipe. I’m sure you could make yummy pepper fritters as well.
-If I have too many peppers and onions and I don’t know what to do with them, I slice or chop them, place in ziplocs and freeze. If you seal them well and get the air out, they last several months.
Link Dare Advent Calendar
fajitas! saute then with chicken or beef, and get tortillas, cheese, and sour cream yum!
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Timmy
| Mar 5, 2009 | Reply
Instead of chicken breasts, sausage
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paradisemtn
| Mar 5, 2009 | Reply
Cut the peppers in half and seed them; peel & cut the onions into quarters. Rub olive oil over them; sprinkle with a little garlic salt, Kosher salt & pepper and grill them on the BBQ ….. or …
Slice everything and saute in olive oil; then toss with hot pasta
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TX2step
| Mar 5, 2009 | Reply
fajitas, stews or soups, chicken tetrazini,
omelettes, pot roast
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Doodles
| Mar 5, 2009 | Reply
Make spaghetti sauce. Cut all the vegetables up and saute them in olive oil. Then add a large can of chopped tomatoes, 1 6-ounce can of tomato paste, a 6-ounce can of water, your favorite Italian spices, and simmer this for about an hour. Serve over hot spaghetti with parmesan cheese on the side. Also a nice loaf of hot Italian bread and lots of real butter if you can afford the calories. Also, a nice glass of dry red white would be great too. Enjoy !!!
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janet a
| Mar 5, 2009 | Reply
fajitas
sweet and sour chicken
pepper steak
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tardis_mom
| Mar 5, 2009 | Reply
Philly Cheese Steak, ….. yummy!!!
Italian sausage sandwiches (on hoagie rolls just like the cheese steak would be)
A nice salad, I love onions and peppers in my salads
Meatloaf,
slice and dice the peppers and onions (very small), 1 lb, ground meat, 1 egg, 10 saltine crackers crushed or 1 cup of bread crumbs, black pepper, garlic powder, salt, and 1/2 cup of ketchup. Mix all together, form your loaf and bake on 350- for approx 45 minutes, or until top is browned nicely.
Stir Fry –
Slice and dice your peppers and onions, add some water chestnuts and baby corn (available in can's at the grocery store), snow peas add little oil and some soy sauce minced garlic (or garlic powder), ( add chicken or beef cut into strips) serve over white rice ….. ( super Yummy)
I could go on for days…… Hope you enjoy
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`*•.(`*•.♥ Vegas2LA ♥.•*´).•*`
| Mar 5, 2009 | Reply
Stuffed Bell Peppers
personally its one of my favorite meals
Ingredients
4 green or red bell peppers
Salt
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
Preparation
1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
Serves 4.
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lil_mexican_rosa
| Mar 5, 2009 | Reply
last night I sauteed red peppers and onions to serve with scallops. Sauteed in olive oil, salt and pepper, to just fork tender. Set aside. Sear scallops in a pan over high heat, remove and tent. Add to the pan you cooked the scallops in 1 minced garlic clove with a tablespoon of butter and olive oil, saute 2 minutes, add back the peppers and onions, cook 1 minute and add 1/2 cup white wine. The butter will have turned brown which is what you want, the flavor is excellent. After the wine, add the juice from the scallops, let reduce to half and add 1 tablespoon chopped flat leaf parsley. The peppers and onions, garlic and wine are wonderful with the scallops.
Option 2. Cut peppers in half, onion in half, spray with oil and grill until tender. I serve this with grilled steaks or pork chops.
Option 3 – kabobs with your favorite meat, chicken or shrimp. Marinade in a combination of tequila, lime juice, salt, pepper and red pepper flakes.
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Luv2Cook
| Mar 5, 2009 | Reply
You have the perfect beginning of an Italian sausage and Pepper Hero.
Grill the Italian sausage until cooked. Saute the peppers and onions together
Combine all ingredients and serve on a hero.
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Little Chef
| Mar 5, 2009 | Reply
These are to of my favorite Puerto Rican dishes that are really good:
MELINA'S ARROZ CON POLLO
five large boneless chicken breasts
1 can tomato sauce
1/2 large onion
2 garlic cloves
1/2 large tomato
1/2 large bell pepper
long grain rice
cooking oil or butter
2 cups hot water
salt
Cut chicken breast into cubes. Chop all vegtebles into cubes. Sauté a cup of rice in oil until golden brown. Stir two cups of hot water into rice; add vegtebles and chicken.
Pour in tomato sauce and a teaspoon of salt. Cover and let boil; reduce heat to a simmer. Cook until chicken is white.
Six servings
Submitted by: Melina Garcia
PUERTO RICAN FRIED MEAT PIES
(EMPANADAS)
Dough:
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup peanut or vegetable oil
1 cup warm water
1/2 teaspoon annato seed (optional for color)
Filling:
1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato
For cooking:
1 cup vegetable oil for frying.
DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.
FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.
Serve. Makes 12 Empanadas.
Submitted by: Yasmin Hernandez
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lilprincesstif
| Mar 5, 2009 | Reply
Sausage Pepper Skillet –
INGREDIENTS
1 large green pepper, julienned
1 large sweet red pepper, julienned
1 cup sliced onion
1 garlic clove, minced
1/2 cup fat-free Italian salad dressing, divided
1 pound reduced-fat turkey kielbasa, sliced
1 tablespoon reduced-sodium soy sauce
DIRECTIONS
In a nonstick skillet or wok, stir-fry the peppers, onion and garlic in 1/4 cup salad dressing for 5 minutes. Add sausage and remaining dressing; stir-fry for 8-10 minutes or until sausage is heated through and vegetables are crisp-tender. Sprinkle with soy sauce.
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Grilled Deli Sandwiches –
INGREDIENTS
1 medium onion, sliced
1 cup sliced fresh mushrooms
1 cup julienned green pepper
1 cup julienned sweet red pepper
2 tablespoons vegetable oil
12 slices sourdough bread
1/2 pound thinly sliced deli honey ham, smoked turkey and pastrami
6 bacon strips, cooked and crumbled
6 slices process American cheese
6 slices Swiss cheese
DIRECTIONS
In a large skillet, saute the onion, mushrooms and peppers in oil until tender. Layer six slices of bread with ham, turkey, pastrami, bacon, vegetables and cheese; top with remaining bread. Wrap each sandwich in foil. Grill, uncovered, over medium heat for 4-5 minutes on each side or until heated through.
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Garden-Fresh Spaghetti –
INGREDIENTS
4 cups sliced fresh mushrooms
3 medium carrots, coarsely chopped
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
4 garlic cloves, minced
1/4 cup vegetable oil
2 (28 ounce) cans crushed tomatoes
2 (15 ounce) cans tomato sauce
1 (12 ounce) can tomato paste
1 cup beef broth
2 teaspoons dried basil
2 teaspoons dried oregano
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese
Hot cooked spaghetti
DIRECTIONS
In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve over spaghetti.
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Grilled Shrimp Fajitas –
INGREDIENTS
1/2 pound sliced bacon
1/2 pound uncooked medium shrimp, peeled and deveined
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium onion, cut in 1-inch pieces
1/2 cup barbecue sauce
6 (8 inch) flour tortillas, warmed
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup shredded Cheddar cheese
DIRECTIONS
In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Wrap a strip of bacon around each shrimp; secure ends with toothpicks.
On six metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce.
Remove shrimp and vegetables from skewers; discard toothpicks. Place on one side of each tortilla. Top with lettuce, tomato and cheese; fold over.
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~Susakins Makoozakins~
| Mar 5, 2009 | Reply
Great Pizza toppings! add anything else you like for a supreme style all your own!
I put onions and peppers with tomatoes in rice and make a pleasant 'Mexican' rice dish.
saute` and toss with cooked pasta and add Italian seasoning. Eat hot or cold as a salad or main dish. Want meat? add pepperoni or any cooked meat.
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sam
| Mar 5, 2009 | Reply
Cook a cup of green lentils (soak them overnight, then cook in plain water until soft). Set aside and let cool…or use canned lentils. Canned chickpeas also work well for this.
Dice the peppers and onions as well as two large red tomatoes. Toss it all with the cooked lentils. Serve the salad with italian dressing. You can even add some cubed cheese if you'd like.
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Apple Tart
| Mar 5, 2009 | Reply
If I purchase (or are given) a good quantity of peppers and onions, I slice and put into a large skillet with a little oil. I cook them down slowly into a succulent concoction, let it cool, and then put into small zip loc bags to freeze for later use. Makes it so much easier to have them for sauces and stews. One of the problems is that the slow cooked peppers and onions become so soft and succulent that it is hard not to eat them before they make it to the freezer!
For a quick meal, saute them along with some slices of smoked sausage or kielbasa and add to drained fusilli or rotini pasta. Toss, add grated cheese and enjoy.
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TNGal
| Mar 5, 2009 | Reply
I would make kabobs out of them, but sloppy joes sound good. I enjoy grilling and I look forward every year to grilling season. If you would like to see the collection of tips and recipes I have for grilling you can visit http://www.cookingandgrillinoutdoors.com
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outdoorgriller
| Jul 12, 2009 | Reply