Any excess peppers get diced up, sauteed until cooked way down and
almost falling apart and then made into red pepper bread. Just
add them to any white bread recipe toward the end of mixing.
Add sauteed onions, too.
You can prepare and freeze the finished dish.
Pepper steak freezes well, as do stuffed peppers.
I usually saute a whole mess of peppers, some with onions... freeze in
one and two cup portions, then add to stews and soups during winter...
also good to top omelets, burgers, and bake into corn muffins. I also
like to add bell peppers to some of my home made tomato sauce.
Even though I grow a lot I don't usually end up with a lot of extra
bell peppers, they're one of the things I rarely give any away.
Somehow they seem to get eaten in salads, very good diced into cottage
cheese, tuna salad, slaw, etc... and I like fried peppers in so many
things, goes great with scrambbled eggs, a western omelet, lox n'
eggs, salami n' eggs. Sometimes when I feel ambitious I'll make up a
big batch of fried rice and top it with sweet n' sour chicken w/
peppers and pineapple, with snow peas and green onion, etc. Peppers
are very good in stir frys.
Bell peppers are easy to use up.
Of course you can use up a lot of bell peppers as pizza topping, or
diced into sloppy joe.
Here, this looks mighty tasty, and can be frozen:
Rotsa ruck trying to avoid MSG, it's naturally ocurring in many, many
foods...even in yer Mama's (or yer girlfriend's) breast milk.
A tiny bit helps as a flavoring agent, the problem with MSG in Chinese
restos is that years ago many over - used it as a flavoring agent,
thus it's bad rap. "Accent" was a big - selling flavoring agent back
around the 60's or so, it's largely MSG. Since then we've generally
become more knowledgeable and sophisticated about flavoring enhancers
(herbs, spices,,,,), Accent is not used like it once was. IIRC you
can get the same effect of too much MSG by using too much salt...and
salt is naturally ocurring in most everything too. Just don't over -
A number of people who complain about "too much MSG" in Chinese food
are simply having a reaction to the very high levels of salt used in
some Chinese food...
It is very potent stuff. You only need a tiny bit. 1/8t maximum in a
stir fry (one extra large plate full). I only use it if I'm not
adding meat. It makes a difference.
The way you see the stuff, sold in huge containers, can only suggest
that many folks use FAR more.
Not for me. I like salt. MSG causes other odd problems.
Now they use fake foods, like autolyzed yeast extract, and possibly
modified food starch, as glutamic acid sources, without having to label
it as containing msg.
HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.