bell peppers

brooksy · Sep 16, 2014

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brooksy
Sep 16, 2014

These are some purple bells I have growing. Sharing because I've never seen purple and think they are cool.

kc5tpy · Sep 17, 2014

Hello Brooksy. I have to say that is a first for me too. Purple bells? Well they have purple carrots and potatoes so why not bells?? Interesting. Thanks for sharing. Keep Smokin!

Danny

brooksy · Sep 17, 2014

KC5TPY said:
Hello Brooksy. I have to say that is a first for me too. Purple bells? Well they have purple carrots and potatoes so why not bells?? Interesting. Thanks for sharing. Keep Smokin!
Danny

Thanks for looking and dropping a line Danny.

pc farmer · Sep 17, 2014

That is pretty neat.

Never seen them before either.

Red, green, yellow and purple.

Make for some good lookin salsa.

foamheart · Sep 17, 2014

So do you now have a purple thumb vice a green one?

They look delicious!

Stuff them puppies with either shrimp or crawfish dressing!

brooksy · Sep 17, 2014

c farmer said:
That is pretty neat.

Never seen them before either.

Red, green, yellow and purple.

Make for some good lookin salsa.

I think you're right Adam! Maybe a salsa in their future.

brooksy · Sep 17, 2014

Foamheart said:
So do you now have a purple thumb vice a green one?

They look delicious!

Stuff them puppies with either shrimp or crawfish dressing!

Foam I must have some sort of thumb because I have those regular bells, jalapeno's, cayenne and serrano growing. You give me the recipe for the dressing and they just might get stuffed with it.

kc5tpy · Sep 17, 2014

Hello Brooksy. My good friend Foam will have some great ideas but you can stuff those with a meatloaf recipe. Add some precooked rice or one of those microwave bags of rice uncooked ( without microwaving ). Another idea ( which Foam may have had in mind ) is to make a cornbread stuffing and use ground meat, shrimp, bacon, firm fish or any combination. Chopped celery, onions whatever. Use more meat than you would for turkey stuffing as this would be a main course. Can bake in the oven, steam them or could easily smoke them low and slow. Will see what that coona** comes up with.

Whatever it is I know it will be FANTASTIC! Foam knows that La. Cajun cookin and that stuff is great! Keep Smokin!

Danny

pineywoods · Sep 17, 2014

c farmer said:
That is pretty neat.

Never seen them before either.

Red, green, yellow and purple.

Make for some good lookin salsa.

Don't forget the ivory and the chocolate they come those colors too

kc5tpy · Sep 17, 2014

Ivory, chocolate, purple?? WOW! I guess I need to come outta my cave more than once every 5 years.

Danny

foamheart · Sep 17, 2014

Peppers Stuffed w/ Shrimp

4 medium peppers cleaned and par-boiled

2T bacon grease

2T chopped onion

1 Stalk chopped celery

1/4C good bread crumbs

1/4C Chopped pepper

2T Chopped parsley

2C River Shrimp

Salt & Pepper

Sauté onions, celery, and pepper until willed or translucent.
Add parsley, shrimp, bread crumbs and enough shrimp stock to make a dressing consistency (Mom would sneak in a bit of butter here too I believe.
Cook approx. 10 mins. over medium heat.
Stuff bell pepper and throw some more bread crumbs on top. You know you made extra.
Bake approx. 30 mins at 350.

Lake shrimps or brownies can be substituted for river shrimps but chop them up. River shrimp are very small white sweet shrimp that we would trap in the Mississippi, not sure they are still around. But I have seen river shrimp sold in the stores.

This is basic. You can also, after the pepper is clean, split it longitudinally, then stuff them for side dishes.

Some use rice, some use veal, some use parm, there is a million variations. Hey we had so many one year, my Mom actually added italian sausage to StoveTop stuffing….LOL They sold pretty good. Some folks will cook in a pyrex casserole with water, some par-boil.

All the neighbors would come together on a Saturday, the men would take the boys off hunting or fishing or somewhere and the women and girls would get together and stuff maybe 50 to 300 bell peppers. So there were all kinds, and they do freeze well.

I am sure if you google it there will be a million recipes, I bet one with homemade sausage or Andouille would be killer too. ZOMG! Ya know, I bet a pulled pork stuffing would be killer too!

brooksy · Sep 18, 2014

Pineywoods said:
Don't forget the ivory and the chocolate they come those colors too

I'm hoping to have some of the ivory from these plants :biggrin:

brooksy · Sep 18, 2014

Foamheart said:
Peppers Stuffed w/ Shrimp

4 medium peppers cleaned and par-boiled
2T bacon grease
2T chopped onion
1 Stalk chopped celery
1/4C good bread crumbs
1/4C Chopped pepper
2T Chopped parsley
2C River Shrimp
Salt & Pepper

Sauté onions, celery, and pepper until willed or translucent.

Add parsley, shrimp, bread crumbs and enough shrimp stock to make a dressing consistency (Mom would sneak in a bit of butter here too I believe.

Cook approx. 10 mins. over medium heat.

Stuff bell pepper and throw some more bread crumbs on top. You know you made extra.

Bake approx. 30 mins at 350.

Lake shrimps or brownies can be substituted for river shrimps but chop them up. River shrimp are very small white sweet shrimp that we would trap in the Mississippi, not sure they are still around. But I have seen river shrimp sold in the stores.

This is basic. You can also, after the pepper is clean, split it longitudinally, then stuff them for side dishes.

Some use rice, some use veal, some use parm, there is a million variations. Hey we had so many one year, my Mom actually added italian sausage to StoveTop stuffing….LOL They sold pretty good. Some folks will cook in a pyrex casserole with water, some par-boil.

All the neighbors would come together on a Saturday, the men would take the boys off hunting or fishing or somewhere and the women and girls would get together and stuff maybe 50 to 300 bell peppers. So there were all kinds, and they do freeze well.

I am sure if you google it there will be a million recipes, I bet one with homemade sausage or Andouille would be killer too. ZOMG! Ya know, I bet a pulled pork stuffing would be killer too!

Sounds great Foam! Thanks for sharing.

darwin101 · Sep 20, 2014

Years back one of my suppliers brought in the ivory, purple and chocolate bells for me to try out. All were very good but I have not seen them since then. I think they came from Holland.

bluewhisper · Sep 21, 2014

Have you cooked any of them yet? I've had black and purple peppers before, and they turned green when cooked.

We used to have a funky little garden store nearby, they were the only place I could find miniature bells. Just like regular bells, but smaller than a baby's fist. They were great for stuffing, and cute when cut into a salad.

tropics · Sep 21, 2014

Brooksy They are great stuffed, we use to have a small farm stand that grew them, I can say one thing really good about them no gas. Shame the stand isn't around any more.

brooksy · Sep 21, 2014

BlueWhisper said:
Have you cooked any of them yet? I've had black and purple peppers before, and they turned green when cooked.

We used to have a funky little garden store nearby, they were the only place I could find miniature bells. Just like regular bells, but smaller than a baby's fist. They were great for stuffing, and cute when cut into a salad.

I haven't cooked any of them yet still letting them grow some. Can't wait till I can eat them.

brooksy · Sep 21, 2014

tropics said:
Brooksy They are great stuffed, we use to have a small farm stand that grew them, I can say one thing really good about them no gas. Shame the stand isn't around any more.

Awww damn I love the gas! Drives my lady crazy ;-)

bluewhisper · Sep 21, 2014

Slice one and see if the purple is only skin-deep. The ones I grew had green flesh under the skin layer.

.

brooksy · Sep 21, 2014

BlueWhisper said:
Slice one and see if the purple is only skin-deep. The ones I grew had green flesh under the skin layer.

.

That may be the case with these as well. They did start out green then turned purple. When I get home from vacation I'm going to pick them and the others that seem to be ready. I have another couple bells and jalapeno's.

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