Cookaholics Bulletin Board

All,

One of our FMs is carrying lots of cubanelle peppers for cheap these days (like, $2/lbs). I assumed I'd have Italian/Greek/Carribbean recipes which used these in quantity, but I'm really not finding anything, and Google is disappointing as well.

Other than peperonata, what recipes would use a pound of cubanelle peppers?

Sorry, I can't answer your question but I do have one of my own.

Peppadews. I just picked up a jar at my nearby liquor store a couple weeks ago. I saw the jar and remembered hearing them mentioned in a cooking show somewhere but I've never had them before and I don't know what to do with them other than dropping one into my martini.
Suggestions, please?

Linda,

Beats me; I don't buy them because I don't know what to do with them ...

There's a recipe in Foods of the World: India for peppers stuffed with potato. I always use cubanelles for that.

Josh, our plants are prolific, so we use them instead of regular bells. You can also stuff them with cream cheese the same way as you would the little guys you get at Costco. They freeze very well, as do most peppers. You can also fire roast them and use them in Romesco and plain in red gazpacho. Think more red bell pepper than the pickled Italian ones. Of course you could pickle them.

Hmmmm .... these are really skinny, and curved. They'd be really hard to stuff.

The ones I get look like these --



I use a makeshift pastry bag to fill them.

Mine look like that as well except when completely ripe they are red. We just picked some small green ones when one of the branches broke.

Stuff peppadews with a mixture of goat cheese and cream cheese. Devour. We love these for a cocktail hour.

--Lisa

Huh. I think maybe these aren't cubanelles. They're long, skinny and curly.