I love fresh green peppers, lightly sauted or stir fried with onions and other veggies mixed with rice, or stuffed with a slice of steak in fajitas.
Great to spruce up a salad too.LOL
My mid season pepper transplants are beginning to bear fruit. I hope to get enough to make some pickled peppers with onions, but I eat them so fast, it’s hard to collect enough for a batch.LOL
I don’t like them mushy though-it’s the texture. I love the filling for stuffed peppers, but can’t stand to eat the pepper after all the cooking that typical recipes have.
I am thinking that I might try making the stuffing part and chopping up the peppers really tiny to get the flavor, and then stir frying some on the side or just heating in the oven or microwave to the point where they are still crisp/tender and then stuffing them and serving them with out any additional cooking.
That way I could have crisp pepper with all the good stuffing taste. LOL
We don’t care for the mushy-walled stuffed peppers, either.
Cook the stuffing almost completely, THEN stuff the peppers. Put your topping on them—we use cheese, rather than tomato sauce—and cook just enough to finish them without ruining the peppers.