4 Way To Use Wrinkled Bell Peppers Before They Go Bad

Some vegetables like peppers, celery, & carrots are still perfectly usable once they have started to soften a little. Now I’m talking JUST soft and/or wrinkled, not in any way mushy or brown. If your peppers are brown or mushy it’s a one-way trip to the compost, my friends.


Faretheewell Bell Peppers, Photo by Valentina Galvis on Unsplash

These ideas will extend the life of your peppers for another 4-5 days! That is if you don’t devour them before that!


Char and peel the skin, to use in paninis, salads, bowls & wraps

Preheat the broiler & place peppers on their sides on a foil lined baking sheet. Boil peppers for 5 minutes. Remove from the oven, turn peppers over and return to the oven for another 5 minutes. Continue broiling & turning until all of the skin of the peppers is charred. Remove peppers from the oven and immediately transfer to a heat proof bowl and cover the bowl with plastic wrap. Allow peppers to steam for 15 minutes. Remove plastic wrap and let the peppers cool down. Once the peppers are cool enough to handle, remove the skins with your hands. Slice the peppers down one side and remove the seeds. If you find the seeds are sticking to the peppers you can use a paper towel to wipe them off. Slice or dice anyway you like to jazz up your next meal!


Slice & fry, for fajitas or tacos

Slice peppers thinly, add them to a frying pan over high heat with a bit of oil. You can add your favorite Mexican seasoning & onions too if you desire! Fry until they are just starting to soften & are charred in spots. Serve on tortillas with all your favorite taco or fajita toppings!


Add to a simple Thai vegetable curry

In a large pot, saute sliced onion in some oil. Add some chopped garlic & ginger followed by diced peppers & carrots. Cook until carrots are almost tender and a couple tbsp of thai curry paste. Add a can of coconut milk, 1 tbsp fish sauce (or soy sauce) and 1 tbsp of brown sugar. Bring to a simmer and cook for 5-10 minutes. Remove from heat, stir in the juice of 1 lime, garnish with cilantro & serve over rice.


Easy peasy, sheet pan side dish

Preheat the oven 425 degrees. Cut peppers into large cubes and toss them on a baking tray with some Italian seasoning, garlic powder, salt, pepper & olive oil. You can also add other quick cooking vegetables if you have them, like mushrooms, zucchini & onion. Just make sure to cut everything into similar sizes. Roast for 20 minutes & enjoy as a side dish.


Is it weird that I get a bit of a rush from using up ingredients that are on the brink of no return? Asking for a friend..


Fare Thee Well, my friends!

Chef Jill's Signature



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