Don't let these peppers go to waste! Send your yummiest recipes now!
We interrupt our regularly scheduled afternoon radio silence with this urgent announcement. Our CSA has had a bumper crop of peppers this fall, and as a result, the kitchen at Caterpickles Central is overflowing with gorgeous red peppers, all of which need a good recipe to call home.
So, when faced with about 6 cups of coarsely chopped red bell peppers at the peak of freshness, what do you do?
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About Shala Howell
Writer of things ranging from optical network switching white papers to genetic testing patient education materials to historical fiction set in an 1880s asylum. When I’m not scratching my head over pesky characters who refuse to do things how I want them done or dreaming of my next book (which will of course be much easier to write and research than the current one), my writerly self can be found sifting through the stacks in my church’s archives looking for a few good stories to tell, blogging about life with a very curious Six-Year-Old at Caterpickles.com, or musing about books and the writing life at BostonWriters.wordpress.com.
Michael Howell
Shala Howell
Myrecipes.com has a number of red pepper recipes that look pretty good or you could freeze some of them for use later in recipes. http://search.myrecipes.com/search.html?Ntt=red+pepper&x=19&y=10
Thanks! I’ll take a look.
You can easily freeze them, as long as your recipes include also cooking them. Just pop the diced peppers into plastic freezer bags(and put in the freezer, Shala). They have a high water content, so will be mushy after thawing, but very tasty. Get all of Barbara’s Mom;s recipes.
Hi To Barbara and Dwight,
Love, Mom
Darn. You mean I can’t store foods in the oven? I’ve got loads of room in there and hardly ever turn it on.