(Untitled)

[shreena]

If you had lots of red peppers to use up, what would you cook?

I also have cherry tomatoes, feta, an aubergine (I think), and, if it's a herb/spice, I almost certainly have some of it in a cupboard somewhere.

Comments

[lisekit]

Grill 'em until the skins turn black, peel off skins, slice, use in a salad with the feta and tomatoes. Can pop the tomatoes in a little hot olive oil for added yum.

[glamwhorebunni]

Cherry tomatoes become a tomato sauce, aubergine and red peppers are cooked in it, throw in lots of hot spices, serve with pasta/chickpeas/rice/whatever carbsource you have lying around and sprinkle feta on top?

Although really I'd want onions/chillis/garlic/ginger in there, so I guess add extra spices to compensate?

[badasstronaut]

I love home made roasted pepper salad. I do it often in summer.

[wychwood]

I like to roast them - I think I made them in the summer? Half a pepper, with some goat's cheese or similar, a squirt of balsamic vinegar, a breadcrumb topping and then roast for half an hour or so. Goes well with rocket and other green leaves, maybe some new potatoes, that sort of thing.

Also you can make and freeze a red-pepper based soup - something like this perhaps?. I've also heard that if you roast / blacken them then peel and slice, you can freeze the result to add to things like stirfry later on when you are tragically short of peppers.