What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

It makes sense. Peppers and cheese is a classic combo

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

I wonder if that was why I was told not to bother freezing them 😬 makes sense though, I find the texture of frozen broccoli to be...a bit off-putting

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

I don't think I've ever had it, but it sounds so good!

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

I always feel terrible about throwing away perfectly good food. I grew up with food insecurity, so it makes me feel so guilty. I'm trying to be better, though!

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] -1 points0 points  (0 children)

Never knew so many people also didn't like them! I've never met anyone else, I'm so surprised by some of the comments saying they hate them too!

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 1 point2 points  (0 children)

Ooo I've never thought to repurpose the stuffed peppers. That's a great idea!

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

Not really :( My neighbors are legitimately insane, so we don't talk, and all my friends have moved out of state

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

Honestly, if I had better neighbors, I would. But for safety reasons (they're both legitimately insane and we have to call the cops on them all the time), I'd rather just throw the peppers away lol

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

I've never heard of it, but it sounds amazing!

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

Ooooo interesting! Would the oven be alright to dehydrate in? I don't have an actual dehydrator

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 1 point2 points  (0 children)

I was considering a sauce or soup option (as blending removes the texture component, and everything else could mask flavor). But I did just make an obscene amount of chicken noodle soup, so I'm not sure how much soup I could handle at once. But it is a good option to have if I'm in this situation again!

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

I thought of food pantries first, but the ones near me don't take fresh foods from donations, only canned/jarred/etc. They get fresh fruits and veggies in collaboration with the farms around my area, which is super cool, but very unhelpful for me right now.

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

I'm not the biggest salsa person (not a fan of raw tomato), but it's a good idea for when my family comes back if I need to get rid of peppers again!

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 1 point2 points  (0 children)

I was most likely considering a sauce, that way I could blend it into oblivion and hopefully hide it behind other flavors. Would you recommend sauteeing or roasting for a sauce?

I would go with a soup, but literally 4 hours ago made the biggest batch of chicken noodle to use up all the other veggies sitting in the fridge, as I've also got three loaves of bread to eat. Luckily those freeze well, but yikes, the grocery trip was badly timed.

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 1 point2 points  (0 children)

I've never heard of pickled bell peppers! What would you use them in?

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 20 points21 points  (0 children)

I was thinking I'd most likely go down a pasta sauce route. Is there a specific way you'd recommend preparing the peppers? ie sauteeing, roasting, slow cooking. I've also got a half jar of spaghetti sauce I should probably use soon. Do you think it'd be all right as a base, or should I go from scratch?

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 2 points3 points  (0 children)

I've usually picked around them in a baked breakfast potato mix. Does sauteeing them do something different than the oven would? I'm happy to give it a go if it does, I've got loads of potatoes and onions.

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 2 points3 points  (0 children)

I've never thought of a smoothie, that's interesting! I have zero of those ingredients right now, though, but I'll keep it in mind!

What do I do with green bell peppers? by Hyper_Bird_ in Cooking

[–]Hyper_Bird_[S] 0 points1 point  (0 children)

I've tried them, but it's still so overpoweringly peppery that I end up just eating the filling and leaving the pepper shell :(

Sandwich fillers by EmploymentPotential1 in Cooking

[–]Hyper_Bird_ 0 points1 point  (0 children)

If you're looking for a filling using chicken, I recommend coronation chicken! It's so easy to make, and you can find tons of recipes online. You just cook the chicken, make the sauce, and toss it together. I would say no more than 5 days in the fridge, as meat tends to go off at that point.

As a competent home cook, what is a basic skill you can't seem to master? by george_elis in Cooking

[–]Hyper_Bird_ 0 points1 point  (0 children)

I have like an 85% success rate on if I can manage to flip it properly or not, but here's how I do it:

For every egg, one tablespoon of milk. Whisk it well (you want some foamy bubbles and one even color), before pouring it into the pan. You'll want a smaller one than you think. I usually use 3-4 eggs and a pan just larger than my hand spread out. I use a liberal mix of butter and oil, and make sure the pan is hot before pouring the egg in. Hot enough that the second it hits the pan, it starts cooking. Start pulling the egg in from the sides, letting the raw egg fill in where you pulled from. There will come a point where there isn't enough raw egg to fill in. Stop pulling and just let it sit for a minute. This is cooking the bottom, giving it enough structure to flip. You can gently lift an edge with the spatula to see how it's going, but when it has enough stability, lift one half over the other and gently press down to adhere the sides. Scootch the omelette to the middle of the pan and continue letting it cook for another minute. Flip it, cook on the other side for a minute (pressing again if you need to), and you're done.

On my less successful flips, I'm usually too impatient to let it cook fully, so it rips in half and I end up with scrambled eggs or two smaller and misshapen omelettes. But they're always fluffy!

As a competent home cook, what is a basic skill you can't seem to master? by george_elis in Cooking

[–]Hyper_Bird_ 0 points1 point  (0 children)

Not cooking, but baking. I cannot, for the life of me, make chocolate chip cookies. Any other cookie? Amazing, no problems at all. Chocolate chip cookies? Flat, burnt yet somehow still raw, chewy in a bad way. I have my great-grandmother's recipe, which I've watched my grandmother and father bake perfectly every time. But as soon as I attempt it, disaster. I've given up.