I haven’t quite figured out what to do about this bumper crop of bell peppers.
Currently, my plan of action is to eat my way through it. Kind of what I did with the berries until it got so out of hand I actually tried my hand at canning.
Not sure that’s what I want to do with peppers.
Thoughts?
I’m open to any suggestions.
In the meantime, as a Facebook friend suggested:
You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, pepper-kabobs, pepper creole, pepper gumbo. Pan fried, deep fried, stir-fried. There’s pineapple pepper , lemon pepper ,coconut pepper, pepper soup, pepper stew, pepper salad, pepper and potatoes, pepper burger, pepper sandwich. That- that’s about it.
Yep. That’s about it.
Pass the Tums.
You can chop, saute (with or without onions) and then freeze in zipper bags – for soups, stews, etc through the year. The year I had a bumper crop of hot peppers I pickled them and kept the jar in the fridge and added them to chili for months.
Italian Sausage with lots of peppers and onions!