Any ideas for a bumper bell pepper crop?

Question

I've froze 90 stuffed peppers. I've given away bags and bags of peppers. I try to use them in all of my cooking. But I still have 40 pepper plants all of which are still producing like crazy. (Don't ask why I have 40- it's a long story)! I need to find recipes that call for ALOT of peppers...any suggestions??

Sandy, I have 40 pepper plants. That's the main reason I have so many peppers. I always made sure they had enough water, also. The best thing for vegetable plants is to make sure they are continuously growing...no periods of drought...

Answer 1

Can you tell me how you did that, cuz i have 2 plants, and only got one pepper out of both of them! What did I do wrong?

Answer 2

You could call some shelters or food pantries and donate, or contact some local fruit stands and sell them? I have had green pepper soup in restaurants, A tomato based soup that tastes like stuffed peppers. Some people like pickled peppers, sweet or dill. Once I had canned green peppers stuffed with sauerkraut, very good ,but it was a family recipe she wouldn't give out. Happy Gardening!

Answer 3

You already know some of the obvious, like freezing them for all your off season cooking needs. And I'm sure you've made stuffed peppers a few times this summer and had plenty as fresh relishes (with dill dip) and in salads. Aren't they great!?!

But you might enjoy Pepper Jelly. We love it! Sometimes I just have it on crackers or bread and sometimes with cream cheese. It's easy enough to make and keeps forever if you top the jars with parafin or "can" them.

PEPPER JELLY

2 cups green peppers
3/4 cup cider vinegar
1 box Sure Jell
3 1/2 cups sugar

Clean and grind your green peppers, then measure 2 cups. Mix peppers and vinegar in 3 quart pan. Add sure jell and bring to a boil. Add sugar and return to boil. Boil hard for one minute - stirring constantly as it starts to return to boil. Pour into hot jelly glasses and seal with parafin.

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If you have tomatoes and onions also, then Chili Sauce is really good on hamburgers or kielbasa or zucchini!

CHILI SAUCE
2 quarts peeled tomatoes - Chopped or wedged and keep the seeds (less work)
3 large onions - chopped
6 large green and/or red peppers - chopped
1 cup brown sugar
1 Tbs. salt
2 cups cider vinegar

Put 1 Tbs. each all spice, cloves and cinnamon sticks into a cheesecloth.

Combine all ingredients in a big pot or roaster. Bring to a boil, then simmer most of the day until it reduces to a nice consistency. Stir occasionally.

I make mine in a roaster pan and increase the recipe about 3 times. I figure if I'm going to make it and simmer it that long, I might as well have enough to last for the year.

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One more recipe I found while getting out the Chili Sauce recipe. I don't remember it, but it's in my mother's writing and she kept it, so it must be good. I'll have to try it next weekend after I get to the farm market.

PEPPER HASH
12 sweet red peppers
12 sweet green peppers
3 large stalks celery
12 small onions
1 medium hea green cabbage
3 Tbs. salt
1 sharp (hot) red pepper
1 1/2 quarts cider vinegar
3 cups sugar
1 Tbs. mustard
1 Tbs. celery seed

Chop peppers, celery, onions and cabbage. Sprinkle with salt, turn into bags and let drain overnight. Next morning, add hot pepper and remaining ingredients. Cook slowly one to one and half hours. Pour into sterile jars and finish canning.

Answer 4

how about making jam or chutney? (same thing really!) look up how to properly use canning jars and it will keep for ages. basically you stew cut up peppers (skinned) with a bit of sugar and some vinegar (spices if you like) until it breaks down and becomes...well, jammy! be creative, add other ingredients like chilli, onion, tomato etc etc.. could make great gifts, I'd like some! lovely on bread, with a cheese platter or just served with meats

Answer 5

Slice them, blanch them then freeze them...............

Congrats on the geat crop!! Nothing better than enjoying your home grown all year long!!