9 Italian peppers, super buy at 88 cents. Now what?

[Paper Roses]

Years ago, I would buy 3 or 4 for myself. My husband and kids would not eat them. I cooked them as my grandmother did, in a cast iron frying pan w/olive oil. Have not bought them for ages and these are huge. Do you think I could roast them? I like them plain with just a little salt but have no real desire to spend a lot of time with the iron pans, cooking 3 or 4 at a time on the stove top.

What say you? Taste the same? 350 degrees for about 20 minutes, turning once? Maybe?
These are the long, narrow green peppers.

[The empressof all]

1. You can roast them in the oven till they turn black

Then do your usual peel.

An other option is to just slice them with the skin on and fry them up with some onions. Great on sandwiches that way.

[GoCubsGo]

4. +1 for the sandwiches

Roasted/fried Italian peppers are great on pepper and egg sandwiches, and with roast beef and/or provolone cheese.

[Tsiyu]

2. you can dice a few

and freeze in a ziploc for recipes later; some might blanche for a few seconds, I just throw in the freezer with raw diced onions mixed in.

I like those peppers in chili, wraps, potato salad, home fries, eggs, stir-fried with squash, carrots, what-have -you and lots of curry/paprika/cumin little turmeric/oregano/onion powder/garlic ...for later uses.

[pengillian101]

5. I do similar with a vacuum sealer for peppers and tomatoes.

"you can dice a few and freeze in a ziploc for recipes later; some might blanche for a few seconds, I just throw in the freezer with raw diced onions mixed in."

******

I have done the following for several years for both tomatoes and peppers - except I do nothing but wash & vacuum pack.

Man, I wish I knew this trick decades ago!

******


"Q Is there an easy way to can tomatoes without the mess?

A There is -- and the technique is: Don't. As in, don't can; instead, freeze. If you have the space, you can pack in a mess of fruit, keep all the lively, fresh complexity of a great tomato because you don't sully it with heat, and barely mess up a counter.

Here is how to do it. Buy only big-flavored, assertive tomatoes with high acid/high sugar for best flavor in freezing or canning. Rinse them, remove their cores, but do not skin or seed (much of a tomato's character and goodness are in the seeds and the gel around them). Pack them into heavy-duty plastic freezer bags, press out air, seal and freeze. To use, just drop the frozen fruit into whatever you are cooking (skins will slip away quickly), or defrost and use tomatoes raw in salsas or whatever. They lose their shape and mush up a little, but every bit of their character will still sing out.

Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's national radio food show, splendidtable.org. Send questions to [e-mail]."

[Tsiyu]

6. That Lynne Rossetto Kasper has a neat show

I'm always driving when I can hear it, and never remember all the foods she puts together that sound scrumptious. Never thought about a website. Duh

I only have a tiny dorm fridge, trying to be green. i miss having a nice big freezer, especially now. Your vacuum pack method sounds great for soups, chili and all that cold weather grub.

[tigereye]

7. love her show and her friendly and enthusiastic manner...

[grasswire]

3. how about roasting and stuffing them?

Jamie Oliver did a dish today where he boiled cauliflower and broccoli together, drained and mashed with some creme fraiche, parmesan cheese and herbs (oh, garlic and anchovies too) and then he stuffed this inside pasta and baked it with a tomato sauce. That looked good, and I thought about ways to use that cauliflower-broccoli stuffing aside from pasta. It would be really good inside sweet red peppers.

[hippywife]

8. Make some of them into

stuffed green peppers, bake and freeze. :hi: