Help needed with raw bell peppers

Got some absolutely gorgeous bell peppers in the CSA box this week. Some red, some green, one purple, a couple of yellow ones. Problem is that the wife really dislikes cooked bell peppers.

Anyone have any good recipes that would highlight the peppers while leaving them raw?

TIA!

Three Pepper Salad

1 red sweet pepper, cored and seeded
1 yellow sweet pepper, cored and seeded
1 orange sweet pepper, cored and seeded
1 small sweet onion (Walla Walla, Vidalia, or Maui), peeled
1/4 cup chopped fresh parsley or fresh basil leaves
Coarse salt and freshly ground black pepper
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/4 cup (2 ounces) crumbled feta cheese

Slice sweet peppers into matchstick-size pieces and place in a large bowl. Slice onion into matchstick-size pieces and add to the bowl. Add parsley or basil. Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well.

Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again and sprinkle with crumbled feta cheese.

Makes 6 to 8 servings.

From the Washington Post a couple weeks ago:

Tomato, Cucumber and Bell Pepper Salad

A cup of bulgur wheat, soaked and prepared according to the package directions, may be used instead of the pita chips called for in this recipe.

For a complete meal, pull the meat from a fresh rotisserie chicken and toss it with the salad.

4 to 6 servings

* • 2 cups cherry tomatoes, washed and cut in half
* • 2 medium cucumbers, peeled, seeded and cut into 1/4-inch dice (about 2 cups)
* • 2 medium bell peppers (any color), stemmed, seeded and cut into 1/4-inch dice
* • 1 1/2 teaspoons kosher salt
* • 1 1/4 teaspoons sugar
* • Juice and finely grated zest from 5 to 6 medium lemons (at least 1/2 cup of juice and no more than 1 tablespoon of zest)
* • 2/3 cup extra-virgin olive oil
* • 1/4 cup finely chopped cilantro or mint leaves, or a combination of the two (optional)
* • 6 ounces plain toasted or baked pita chips (may substitute 4 slices fresh pita bread, toasted and cut into bite-size pieces)
* • 2 ripe avocados, pitted, flesh cut into 1/2-inch dice
* • 6 -ounce block (not crumbled) feta cheese, cut into small cubes

Combine the tomatoes, cucumbers and bell peppers in a large bowl; toss with the kosher salt and sugar. Let the mixture sit for 10 minutes.

Pour the lemon juice over the vegetables and toss to combine, then add the olive oil and mix well. Add the herbs and pita chips, then add the chopped avocado, feta cheese and lemon zest, gently stirring to mix well. Cover and let the salad sit at room temperature for 10 minutes before serving.

Orzo-Bell Pepper Salad

4 servings (serving size: 1 cup)

* Dressing:
* 2 tablespoons fresh lemon juice
* 2 1/2 teaspoons extravirgin olive oil
* 2 teaspoons red wine vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 garlic cloves, minced
*

Salad:
* 1 cup uncooked orzo (rice-shaped pasta)
* 1/3 cup finely chopped red bell pepper
* 1/3 cup finely chopped green bell pepper
* 1/3 cup finely chopped yellow bell pepper
* 1 cup finely chopped tomato
* 1/2 cup (2 ounces) diced fresh marinated mozzarella cheese (such as Cappiello)
* 1/4 cup minced fresh parsley
* 1/4 cup finely chopped red onion
* 1/4 cup chopped pitted kalamata olives

To prepare dressing, combine first 6 ingredients, stirring with a whisk.

To prepare salad, cook pasta in boiling water 6 minutes or until al dente. Drain. Combine pasta mixture and half of dressing in a large bowl; cool mixture to room temperature. Add remaining dressing, peppers, tomato, and remaining ingredients; toss gently to coat. Cover and chill at least 1 hour.

Fresh pepper, tomato, red onion, whatever salsa?

Gazpacho?

I suppose cooked includes roasted...

Wow! "Ask and ye shall receive", bigtime.


Thanks very much, Cynthia and Fred!!

Well...I'd help you Mike, but as you know I think bell peppers are evil!

Get a new wife.

Get a new wife.

I tried that once. Didn't help.

Stuff 'em with brussel sprouts.

The wives?

Got some absolutely gorgeous bell peppers in the CSA box this week. Some red, some green, one purple, a couple of yellow ones. Problem is that the wife really dislikes cooked bell peppers.

Anyone have any good recipes that would highlight the peppers while leaving them raw?

TIA!

Mike they freeze wonderfully. Simply deseed and chop into a small dice, pkg and freeze.

Made the "three pepper" salad tonight and it was very good. Thanks again, Cynthia!

(And thanks for the tip on freezing, Bob.)

Got some absolutely gorgeous bell peppers in the CSA box this week. Some red, some green, one purple, a couple of yellow ones. Problem is that the wife really dislikes cooked bell peppers.

Anyone have any good recipes that would highlight the peppers while leaving them raw?

TIA!

Mike,

If you think you can persuade your wife to try it, I have a red and yellow pepper sauce (cooked) recipe for ravioli.

Thomas -

Even if I can't get her to try it, I'd be interested in seeing that recipe. It sounds good to me and I can always make it for my daughters and me.

Mike,
If you think you can persuade your wife to try it, I have a red and yellow pepper sauce (cooked) recipe for ravioli.

Thomas, I am (obviously) not Mike, but I would like to try your recipe. The local farmers market sells colored peppers for the same price as the green, so now would be a time to make the sauce.

Mike and Bob,

I have to meet a column deadline today, but later on I'll jot down the recipe in a separate thread.

This is an excellent recipe. Instead of walnuts, I used toasted pecans.
I served with toasted pita wedges and fresh veggie chunks
Not the raw you asked for, but a suggestion on what you could use it for when company is coming.


Red Pepper And Walnut Dip (Muhammara)

This Syrian appetizer improves and mellows if made 4 or 5 days ahead and kept tightly covered in the refrigerator. --

1 1/2 pounds red bell peppers
1/2 cup coarsely ground shelled walnuts
3 tablespoons quality bread crumbs or sesame cracker crumbs
Juice of 1 lemon, or more to taste
4 teaspoons pomegranate molasses (available at Middle Eastern grocers)
1/4 teaspoon red chili paste, or more to taste
Salt
1/4 teaspoon ground cumin
1 tablespoon olive oil


Roast the peppers over gas flame or under broiler, turning until blackened and blistered all over. Place in a bag for 10 minutes to loose skins. Slit the peppers open and remove the membranes, stems and seeds. Skin and allow to drain.

Meanwhile, combine the walnuts and bread crumbs in a food processor and process until finely ground. Add the bell peppers, lemon juice and pomegranate molasses and blend until creamy. Add the chili paste to taste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill overnight to allow the flavors to mellow.

When ready to serve, scrape dip into a serving dish. Decorate with ground cumin and a drizzle of olive oil. makes 6 servings.

Thanks, Karen!

Although the peppers aren't raw, they might be integrated enough into everything else that they'd pass muster. Sounds delicious!

If roasted peppers are ok, then you're home free. Just roast them and marinate in olive oil, garlic, and a litte wine vinegar.

I've been toying with the idea of an Italian chile relleno...

I think roasted peppers are taken on a case-by-case basis.

The chile relleno idea sounds very interesting.

I think roasted peppers are taken on a case-by-case basis

In that case, how about Avjar (a spread made of roasted peppers, garlic, eggplant, olive oil, S&P)? You could always leave the peppers raw, but maybe encourage Martha to live on the wild side and try them roasted.

We have some Japanese eggplant as well, so that would be a good use for both of them. Thanks, Dave!