Pasta sauce with green peppers

[Chris Hennes]

I feel like having pasta for dinner. I have a bunch of green peppers in the fridge. Suggestions?

[mkayahara]

Roast 'em, and include cumin in the sauce.

Edit: To clarify, your question made me think of a salad I had once, with roasted green peppers (why is it we always roast only the red ones?), cumin, cayenne and peaches. I was assuming the peaches wouldn't be a good fit with the pasta, though.

Edited July 29, 2011 by mkayahara (log)

[Paul Bacino]

Chicken Cacciatori

Very easy..

WE just do peppers and onions.. and your tomato sauce of choice to adapt with

Edited July 29, 2011 by Paul Bacino (log)

[heidih]

My question would be are they ordinary (to my taste disgusting...) bell peppers or something more interesting?

[Chris Hennes]

Ordinary: I like 'em, though (obviously, or there wouldn't be four in the fridge!).

[PattyO]

Chris,

I always add green peppers to my spaghetti sauce (along with onions, garlic, and many other things, of course). When my kids were young (and couldn't stand the taste of green peppers), I started peeling the peppers before chopping, sauteing, and building the sauce. It seems to mellow them quite a bit and adds more of an 'essence' than a dominance of flavor. They pretty much melt into the sauce as they cook. Win win for all of us!

[_john]

I like to cut the tops and bottoms off them and open the cylinder out flat. Remove the membranes and "flatten" the surface using a knife to make it a uniform thickness. Then I slice them thinly in long strips to make bell pepper "noodles" that are a similar thickness to the pasta I am using. I have a standard tomato sauce heated and ready to go. Flash fry the bell pepper "noodles", season them with salt and mix them with the just cooked pasta in a bowl so that the noodles and peppers are mixed well. Plate and serve with the tomato sauce on top, a shot of olive oil.

[JebGriffin]

If you have gas ranges then char them, if not roast them high heat with olive oil...maybe throw in some shallots and garlic with it, and you will have a pretty nice roasted flavor marinara.

[Chris Hennes]

You are not alone in your distaste. Nevertheless, I like them, and since they taste completely different from red peppers and I'm craving green, it doesn't seem to me that the replacement would be a good thing .

[HungryC]

Forget the pasta, and stuff 'em with a seasoned rice mixture, then bake (well, oven-braise, really) until the peppers are tender. Stuffed peppers are beloved in south Louisiana....you can use a dirty-rice style mixture, or rice & shrimp, or even bread crumbs and crabmeat. An eggplant & ground beef mixture is another common stuffing variant, topped with a little grated parmesan; here's a Paul Prudhomme version of the eggplant-stuffed kind: http://chefpaul.com/site.php?pageID=300&view=441

[nickrey]

There's a Neapolitan recipe that stuffs roasted, skinned peppers with spaghetti, capers, black olives, and tomato sauce. Sort of an inverse of your original question.

Edited August 1, 2011 by nickrey (log)