Got roasted peppers. Need inspiration.
I got some roasted green peppers at the farmer's market. They're supposed to be medium hot, but I haven't tried them yet. I'd like to use them for dinner, somehow, incorporated into a main dish, and I'd prefer not to have to cook anything inside if I don't have to. I can grill outside or cook whatever in a pan or in a casserole on the grill, but I'd rather not be heating up the kitchen.
I've got refried beans and rice on hand, and I've got cheeses. Also veggies, tomatoes, the usual suspects. I could also run to the store if I need some key ingredient I don't have.
I've got some salsas, but I think the peppers might not need more heat.
I'm thinking maybe I'll peel, seed, and stuff them...maybe with rice and cheese? Cheese and zucchini? Rice and zucchini and tomato? Should I do some kind of sauce? Tomato sauce? Cheese sauce?
I don't need a recipe, in particular, but I need some inspiration.
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23 Comments:
I have never had a roasted hot green pepper...sounds intriguing!
Peeled and stuffed sounds really good, no matter what you stuff them with.
I bet they would be tasty in jambalaya in place of the green peppers, or even in a pasta sauce you wanted a kick to.
Hope you find a yummy way to eat them!
sadiepix at 3:44AM on 07/30/08
What you most likely have is Numex Joe Parker--one of the many "Numex" cultivars devoloped at New Mexico State University's Chile Institute--or Anaheim chiles. Both are excellent roasted and stuffed (chile rellenos), in salsa or chile con queso. Joe Parker has a Scoville heat rating of under 1000 while Anaheim is from under 1000 to 1500 (for comparison, Tabasco is 30,000 to 50,000). Warm enough to give a nice glow.
Search around to see if your chiles match a photo of the cultivars above, then look for a chile picadillo recipe. The variations are endless. Ingredients may include aside from Poblano, Numex or Anaheim chiles, ground beef, raisins, capers, olives (the Cuban variety), onion, cloves, garlic, cinnamon and even bay leaf.
DavidinCT at 4:28AM on 07/30/08
Oh hey, if they are Anaheim, then ya gotta go with chile rellenos. Nothing else.
OMG YUM!
I was wondering about hot green peppers, but did not know enough to think of other varieties.
Yum yum yum.
Something fiery and cheesy!
sadiepix at 4:52AM on 07/30/08
Roasted green pepper cream sauce over grilled chicken or pork.
finsbigfan at 7:38AM on 07/30/08
I go with that, finsbigfan. Rellenos are terrific but better if someone else does the work. Not something I would make except for a group.
But a roasted pepper cream sauce is very doable for even one.
DavidinCT at 7:51AM on 07/30/08
roasted peppers = garbage disposal! Sorry all, I am the pepper nazi......
izatryt at 9:04AM on 07/30/08
I'm with iz...Garbage Disposal or Trash Can is the best place for that nonsense.
Butrflygirly at 9:44AM on 07/30/08
they are really good stuffed into quesadillas and tacos. You could make some grilled quesadillas stuffed with the chopped up peppers, veggies and cheese and serve beans and rice on the side. then you can have the salsa for anyone who wants more heat.
banana at 10:41AM on 07/30/08
Puree them with some cilantro, garlic,corn oil, almonds, salt, crushed red pepper. You'd have a pesto-like sauce that you can spread over some grilled chicken, pasta, in a tortilla or wrap.
spicedyankee at 11:13AM on 07/30/08
Add on: you could also mix it with some rice with some grilled corn and chicken added in or whatever other vegetables you might like.
spicedyankee at 11:17AM on 07/30/08
dbcurrie: If you just got them at the Farmer's Market they might be roaosted Hatch chiles - it is their time of year and they are showing up everywhere.
A wonderfully decadent favorite here in the SW is green chile/cheese fries.
You take hand cut french fries, sauce them with queso and top with chopped green roasted chiles. A plate of those and a really cold beer and you can face any challenge.
The roasted chiles also make a great enchilada sauce blended with a little oil and sea salt to taste. We routinely eat this on enchiladas made with corn tortillas stuffed with chicken and MJack cheese.
Hope you'll report back on how you used them.
texasdeb at 11:18AM on 07/30/08
Stuff 'em with some cream cheese......wrap 'em with partially cooked bacon an grill 'em !!!
onepercent99 at 11:59AM on 07/30/08
@texas, I don't think they're Hatch, We don't see a lot of those around here. At the farmer's market, a lot of the farmers bring those big fire roasters and the roast whatever it is they're growing. For some reason, one of the popular varieties is "Big Jim" from a lot of the places, but it's not unusual for some of them to have 6-10 varieties of peppers when they get going full speed ahead. They'll have everything from super-mild to extra hot.
The kid that was selling the peppers didn't know the variety, he just knew that one was mild and one was medium.
The cream sauce sounds yummy, but I think that might have to wait until next time. The more I think about it, the more appealing a little stuffing sounds. Maybe with a tomato cream sauce....
I dunno. I've got to a meeting today, so it all depends on my mood after that. I'll report back, though. :-)
dbcurrie at 12:52PM on 07/30/08
Oh my lord are you kidding? You have GOT to make green chile chicken stew with those pretty little babies. I'm from New Mexico and if you have anything like a Hatch chile, this is what you have to make. That, or green chile enchiladas. Go authentic mexican with this. You have to!
littlesalsi at 1:31PM on 07/30/08
@dbcurrie - where are you? I wish my farmers market had big fire roasters! Sounds delish.
jlbrach at 3:47PM on 07/30/08
Melt some Monterey Jack on top of hamburgers and put your roasted peppers on top of that.
buffy at 5:09PM on 07/30/08
You should make mexican food; fajitas filled with the peppers, veg and rice. Serve with Salsa, keep it simple you want to use the natural flavours of the peppers.
bircham at 5:20PM on 07/30/08
Roasted green peppers always remind me of that celebration scene in Like Water for Chocolate, when the runaway sister comes home. There's a shot of a platter of roasted and stuffed peppers being ladled with cream sauce and sprinkled with pomegranate seeds, and it looks so delicious.
butterface at 5:34PM on 07/30/08
try them in a sandwich with melted mozarella and basil
I am thinking that could be yummy
Frantic foodie at 5:36PM on 07/30/08
Okay, I promised, so here's what I did. The peppers were a little smaller, thinner, and floppier than I wanted to deal with for stuffing, so I cleaned them and chopped them. Made a layered dish, or a casserole, if you must. Bottom layer was some rice. Cooked some onion, ground beef, zucchini, and added the chopped peppers. That went on top of the rice. Topped that with a layer of Muir Glen fire roasted chopped tomatoes, and then some shredded colby cheese on top. Heated the whole thing until the cheese was all melty, sprinkled some cilantro on top and served with the refried beans and sour cream.
The peppers made it pretty darned spicy, so no salsa needed. It was really good. Did I mention it was pretty spicy?
Now I've got all your great ideas for the next few times I buy peppers. When they have bigger ones, I do want to stuff them, but the cream sauce and chicken stew both sound yummy, too.
@jb, I'm in Colorado, and the first of the fire roasted peppers have appeared. Not only do they have them at the farmer's market, but some of the little stores will have them running outside later in the year. And after that, a lot of the places that grow peppers will dry and grind them and sell the chili powder at the markets.
dbcurrie at 11:31PM on 07/30/08
Big Jim, like Joe Parker, Conquistador and NuMex 6-4 is a New Mexico pod type pepper from New Mexico State University. When a vendor says he has "Hatch Chiles" he is playing off the name of a growing region, not telling you what chile you are buying. Or it is possible the vendor has no idea what chile he is selling or doesn't want to bother explaining. Because these varieties are similiar in taste, most consumers are content with this. But there are people who insist on one or the other.
While other chiles are grown in Hatch (jalapenos for instance), what a "Hatch chile" almost always refers to is a cultivar which is descended from New Mexico #9--a landrace chile developed by Fabian Garcia and released by NMSU in 1921. Garcia's work created the New Mexico chile boom.
Garcia is also responsible for the New Mexico paprika industry which is economically more important than the "Hatch" chile business. These peppers are not grown for their taste but for for their deep red color. Tons of powdered NuMex Garnet and Sweet are shipped worldwide to be used as natural food colorings. When you see "coloring added" on processed food labels you are probably eating New Mexico chile peppers. The problematic red dyes of 30 years ago have been largely replaced by chile peppers.
DavidinCT at 11:54PM on 07/30/08
Inspired by Spanish tapas... I would stuff them with a mixture of Tuno Antipasto mixed with cream cheese...
You could also:
Use them in a salad...
Use them in a stewed dish...
Mix them in a tomatillo salsa, to eat with anything Mexican, specially if they're somewhat hot
Madelyn
KarmaFree Cooking
MadelynRodriguez at 10:23AM on 07/31/08
@db Currie Hi there Colorado neighbor! (I'm in Denver)
As soon as my corner market opens up & gets their chiles in, my neighbor Jack is having a green chile party! (making the colorado Green chile stew for all ya'll not initiated)We'll have about 8 gallons- holy cow!
your dinner sounded yummy.
bisbee at 3:47PM on 07/31/08