Another day, another perk of having this “Farmer’s Wife” title. I knew he was good for something.
This week, he’s been good for green bell peppers. Like…this many bell peppers:If that looks like just a few to you, it’s an optical illusion because that bag was DEEP. We had probably 35 peppers in that bag.
(Morgan says I sometimes exaggerate a little bit…that I round up more often than down. Whatever.)
I wish I could say I used all those beautiful vegetables for a feast of stuffed bell peppers, or for delicious tacos, or for salads and sandwiches and everything in between. But I’ve used one and gave the rest to my coworkers.
I’m a huge fan of bell peppers–probably because I’m a huge fan of all sorts of Mexican food–so here’s a list of some more tried-and-true recipes using farm-fresh (or Kroger-fresh) green bell peppers!
(Let’s just be upfront about these. They are recipes that include bell peppers…if only half of one. But it gives me another chance to share some yummy meals with the blog. Also, unless it’s necessary, I almost always substitute green peppers for other colors because they’re cheaper. Sorry, chefs out there. I know they’re different. But that $0.45 is $0.45.)
Easy Oven Fajitas: Make sure to make the spice mixture as the recipe explains–don’t sub out a packaged mix! It’s so good. I usually make this with rice for me and tortillas for Morg.
Crockpot Chicken Philly Cheese Steak Sandwiches: This was one of the first meals I made as a newlywed!!!! So cute. So delicious. So crockpot. So easy.
BBQ Chicken, Bell Pepper, and Pineapple Skewers: Kabobs always intimidated me a bit–until I met these babies. Other than being a bit time-consuming, all you’ve got to do is pile good things onto skewers and lather them up with your favorite BBQ sauce. It caramelizes into a gooey sauce, and the balance of sweet pineapple and savory veggies makes for a perfect summer meal off the grill.
Stuffed Pepper Soup: Stuffed peppers are so UGH (other than the ones listed below). You have to make certain that they sit upright which is just tough with farm-fresh, lopsided peppers. This takes the hassle out of it all and creates an ideal meal for chillier nights.
Mexican Three Bean Salad: We serve this as a side salad or as a dip for tortilla chips. I find that it balances out an oft-heavy Mexican meal. Though that doesn’t mean you should skimp on the white cheese sauce or rice or approximately 400 chips.
French Bread Pizzas: This is one of the recipes where maybe half a bell pepper is utilized. BUT OH MY GOODNESS these are so good and fun. We like making these when we’re having a bunch of people over for dinner–everyone likes pizza (right?!) and this allows some individualization.
Quinoa Stuffed Bell Peppers: My exception to the “stuffed-peppers-are-so-ugh” rule. I’d eat quinoa every meal of every day, so I don’t care what you serve it to me in.
Fajita Chicken Bake: Really good and simple meal. I recommend you do some pre-prep by cutting up all the veggies, and this makes a weeknight meal consist of layering in a casserole dish and letting the oven do all the work!
Mango Chicken Stir Fry: This is one you need to stick with red peppers for. We were given a huge box of mangoes last year and I was doing everything in my power to try out all the recipes I could find. This one was, by far, my favorite. If I’m remembering correctly, I think we even ate it for Easter dinner. Jesus would’ve loved this stir fry, too.