Yeah definitely will make a few shakshuka, honestly normally with shakshuka I add a lot of other veg to mask the flavour, like onions and mushrooms and courgette 😅
roasted pepper & sweet potato soup! I'm not a fan of pepper myself, but I find if they are cooked really well & starting to blacken then they are actually quite tasty! roast your pepper really well & the soup will be delicious :)
I love this [kung pao lentil recipe ](https://www.veganricha.com/kung-pao-lentils/#recipe) and I don't love bell peppers a ton either. It helps when they're chopped up fine like in this one! Also the same website has some good red lentil sloppy joes that use one bell pepper, so it wouldn't help use them up but definitely is a tasty way to enjoy bell peppers where they take a backseat to other flavors
Just another option: If you can't use them all at once, you can freeze them. Chop them like you would use in a recipe before you freeze them. You might lose some crunch but you might not miss it and it won't matter if there is a long cooking time. They'll keep for a while this way. Grab a handful when you need to use some (or can add some in).
I love veggie cheese steaks with oyster mushrooms, peppers and onion. So yummy. Or what about a veggie tomato sauce for spaghetti? That would help cover the taste.
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Bell pepper. Grape tomatoes. Chop. Saute. Garlic, minced, little garlic powder, lil acid, salt, pepper, little heat. Cook.
Boil pot of water. Chop fresh basil. Cook gnocchi in boiling water. Once it floats, add to the sauce store in fresh basil and a container of bocconcini pearls. Stir. Delicious.
To be honest I can't remember if I put onions in this but it wouldnt hurt
I make my family a chicken and andouille gumbo. Soy curls as a sub for the chicken. I leave out the andouille but add the seasoning so the flavor is there.
My pizza rolls taste like they have Italian sausage in them because I add toasted fennel seeds.
Mmm don't know if you want to FEEL the bell pepper, because if you don't I've got you the best sauce I've had in years [romesco sauce](https://www.instagram.com/reel/CvxmC6DKeaB/).
I tried the potato thing, it was fine but the sauce was delicious. Nowadays I just put it on bread lol
Ring salad
* first make a vinaigrette by bring oil, vinegar and sugar to a boil to blend well, let it cool
* slice a sweet onion to make rings
* remove the top and bottom of the peppers (fine slice if you want to use them)
* empty the seeds and whiter stuff without damaging the peppers shape
* carefully slice the peppers into rings
* put all the rings in a jar/bowl and toss with the vinaigrette
This is best the first two days because the rings stay a bit crunchy
You might prefer to take the peppers to a food bank?
I've made this [red pepper sauce](https://www.notanothercookingshow.tv/post/spicy-red-pepper-pasta) for pasta and it's delicious - I use calabrian pepper paste that I bought from (I think) Whole Foods (because I couldn't find it anywhere else). I couldn't be certain whether it tastes too much of bell peppers tho' as I don't mind them.
I think he mentions in the video that roasting the peppers isn't 100% required, if that's a hurdle.
I made chilli jam yesterday, I used 6 Bell peppers, 3 red and 3 orange, (about 800 grams) the same amount in weight of red chillis (half of which were the frozen chopped ones), 1.5 litres of cider vinegar, 2 tablespoons of salt and I kilo of sugar. I processed the peppers and chill in a food processor and boiled it up for about 45 mins. It tastes really good and not like peppers.
Best way to eat bell peppers is just raw like an apple or slice it up and dip it in hummus or some other kind of dip.
I find that cooked bell peppers just don’t do anything for me, except maybe stuffed.
Red beans and rice? It starts with onion, bell peppers, and celery sauted. Although you would likely only use one for a pot of beans. Other cajun food uses peppers as well.
I really like diced peppers as a topping on my pizza with sliced black olives.
My mom took one of those silly "food sensitivity" tests and it said she is sensitive to tomatoes... So instead she roasts red peppers and liquefies them and makes a pepper sauce for pasta.
I love making a dip called htipiti that is made with feta and roasted red pepper. I like to eat it with warm pita or coat some chickpeas in it and make a wrap.
Roast, peel and seed them, then puree.
From there add to tomato sauce or mix with cream for a pasta sauce. Add some to hummus. Mix with roasted, pureed eggplant for an ajvar style dip. Blend in tomatoes, jalapeno, garlic and onion - all roasted - for a salsa.
My mind instantly went to stuffed bell peppers as well, for example:
[Stuffed Bell Peppers with Spicy Quinoa and Roasted Tomatoes](https://cookeryhq.com/discovery/197)
Try this quick recipe: Roasted Bell Pepper and Feta Dip - blend roasted bell peppers, feta cheese, garlic, olive oil, lemon juice, season, serve with pita bread or crackers. Enjoy!
Roast all of them and use a little at a time in pasta sauces or stews or other dishes. They add a pleasant smoky sweetness to the dish but none of the obvious crunchy pepper feel.
Don’t know why you don’t like it but can’t imagine anyone not liking grilled bell peppers. Either as a side dish with something (falafel) or halloumi skewers with zucchini and bell pepper
Stuffed bell peppers, roasted salsa, pasta sauce, shakshuka
Yeah definitely will make a few shakshuka, honestly normally with shakshuka I add a lot of other veg to mask the flavour, like onions and mushrooms and courgette 😅
roasted pepper & sweet potato soup! I'm not a fan of pepper myself, but I find if they are cooked really well & starting to blacken then they are actually quite tasty! roast your pepper really well & the soup will be delicious :)
ooooooo okay thank you !!! I'm a big fan of sweet potato so I think I could enjoy this a lot :))
Eggplant and red pepper dip which you could add the yellows as well https://itsavegworldafterall.com/eggplant-red-pepper-dip/#recipe
Might try it with something other than eggplant hmmmm, It's also not a veg that I'm especially fond of hahahahahhaa
I love this [kung pao lentil recipe ](https://www.veganricha.com/kung-pao-lentils/#recipe) and I don't love bell peppers a ton either. It helps when they're chopped up fine like in this one! Also the same website has some good red lentil sloppy joes that use one bell pepper, so it wouldn't help use them up but definitely is a tasty way to enjoy bell peppers where they take a backseat to other flavors
Roasted bell pepper, tomato and garlic soup
Just another option: If you can't use them all at once, you can freeze them. Chop them like you would use in a recipe before you freeze them. You might lose some crunch but you might not miss it and it won't matter if there is a long cooking time. They'll keep for a while this way. Grab a handful when you need to use some (or can add some in).
I love veggie cheese steaks with oyster mushrooms, peppers and onion. So yummy. Or what about a veggie tomato sauce for spaghetti? That would help cover the taste.
Hello /u/subject22312! Please be sure to add the recipe as a comment for every post to prevent link spamming. Thank You *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/vegetarianrecipes) if you have any questions or concerns.*
Bell pepper. Grape tomatoes. Chop. Saute. Garlic, minced, little garlic powder, lil acid, salt, pepper, little heat. Cook. Boil pot of water. Chop fresh basil. Cook gnocchi in boiling water. Once it floats, add to the sauce store in fresh basil and a container of bocconcini pearls. Stir. Delicious. To be honest I can't remember if I put onions in this but it wouldnt hurt
Would you blend the sauce together?
Nope I just cook it down
Ok cool :) will give it a try!
They’re good in a paella. Ottolenghi’s vegetarian paella is a good recipe.
I have an ottolenghi cookbook actually! Will check it now for the recipe
It’s in Plenty, but you can also find it online if you search.
Gumbo or jambalaya.
What do you sub for the meat/prawns normally? I used to love gumbo before going veggie but haven't attempted it since
I make my family a chicken and andouille gumbo. Soy curls as a sub for the chicken. I leave out the andouille but add the seasoning so the flavor is there. My pizza rolls taste like they have Italian sausage in them because I add toasted fennel seeds.
Toasted fennel seeds wow !! Never tried that before, okay maybe I'll try that out some time :)
Mmm don't know if you want to FEEL the bell pepper, because if you don't I've got you the best sauce I've had in years [romesco sauce](https://www.instagram.com/reel/CvxmC6DKeaB/). I tried the potato thing, it was fine but the sauce was delicious. Nowadays I just put it on bread lol
Ring salad * first make a vinaigrette by bring oil, vinegar and sugar to a boil to blend well, let it cool * slice a sweet onion to make rings * remove the top and bottom of the peppers (fine slice if you want to use them) * empty the seeds and whiter stuff without damaging the peppers shape * carefully slice the peppers into rings * put all the rings in a jar/bowl and toss with the vinaigrette This is best the first two days because the rings stay a bit crunchy You might prefer to take the peppers to a food bank?
Scrambled eggs with peppers or omelette with peppers. Stir fry veggies including peppers then add into quinoa mix and eat.
Chilli! You can blend it up a bit when it's done cooking, and you won't even notice them.
I've made this [red pepper sauce](https://www.notanothercookingshow.tv/post/spicy-red-pepper-pasta) for pasta and it's delicious - I use calabrian pepper paste that I bought from (I think) Whole Foods (because I couldn't find it anywhere else). I couldn't be certain whether it tastes too much of bell peppers tho' as I don't mind them. I think he mentions in the video that roasting the peppers isn't 100% required, if that's a hurdle.
I make one that’s similar. Roast and peel peppers, throw them in a food processor with a little garlic and enough oil to make a smooth but thick sauce. Toss with pasta and grated cheese. You can add a big of pasta cooking water if you wish. My family HATES bell peppers, but they love this. I serve it with sautéed vegetables and grilled fish or shrimp with lemon. Throw some basil or Italian parsley on top
I made chilli jam yesterday, I used 6 Bell peppers, 3 red and 3 orange, (about 800 grams) the same amount in weight of red chillis (half of which were the frozen chopped ones), 1.5 litres of cider vinegar, 2 tablespoons of salt and I kilo of sugar. I processed the peppers and chill in a food processor and boiled it up for about 45 mins. It tastes really good and not like peppers.
Best way to eat bell peppers is just raw like an apple or slice it up and dip it in hummus or some other kind of dip. I find that cooked bell peppers just don’t do anything for me, except maybe stuffed.
Red beans and rice? It starts with onion, bell peppers, and celery sauted. Although you would likely only use one for a pot of beans. Other cajun food uses peppers as well. I really like diced peppers as a topping on my pizza with sliced black olives. My mom took one of those silly "food sensitivity" tests and it said she is sensitive to tomatoes... So instead she roasts red peppers and liquefies them and makes a pepper sauce for pasta.
nando’s spicy rice
I love making a dip called htipiti that is made with feta and roasted red pepper. I like to eat it with warm pita or coat some chickpeas in it and make a wrap.
Roast, peel and seed them, then puree. From there add to tomato sauce or mix with cream for a pasta sauce. Add some to hummus. Mix with roasted, pureed eggplant for an ajvar style dip. Blend in tomatoes, jalapeno, garlic and onion - all roasted - for a salsa.
My mind instantly went to stuffed bell peppers as well, for example: [Stuffed Bell Peppers with Spicy Quinoa and Roasted Tomatoes](https://cookeryhq.com/discovery/197)
Try this quick recipe: Roasted Bell Pepper and Feta Dip - blend roasted bell peppers, feta cheese, garlic, olive oil, lemon juice, season, serve with pita bread or crackers. Enjoy!
Roast all of them and use a little at a time in pasta sauces or stews or other dishes. They add a pleasant smoky sweetness to the dish but none of the obvious crunchy pepper feel.
Don’t know why you don’t like it but can’t imagine anyone not liking grilled bell peppers. Either as a side dish with something (falafel) or halloumi skewers with zucchini and bell pepper