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Old 02-26-2013, 12:41 PM   #21
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That reminds me, I'd better take the sausage out of the freezer.
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Old 02-26-2013, 12:55 PM   #22
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Sausage and peppers, duh. It's been so long since I made this is completely skipped my feeble mind Probably because I always use the cheaper green peppers, but yellow and red would set it off nicely, especially with hot sausage

I'll keep the stuffed peppers in mind, Kades. I've never made those before and have been meaning to.

Sausage and peppers it is. I just need to pick up some decent sub rolls.
You could roast the peppers (w/ garlic) drizzled with olive oil, & serve over pasta with fresh diced tomatoes & fresh herbs. i.e.

Pasta with Sausage, Tomatoes and Roasted Peppers Recipe | Simply Recipes

Other ideas:

Stir-frys

Steak & peppers

Home fries w/ peppers & onions

Kebobs - cut the Peppers (& onions) into 2" squares, skewer & grill.

Roasted peppers (for antipasto, Romanesco sauce, etc.)

How to Make Easy Oven-Roasted Peppers - Copywriters' Kitchen

Pizza - Hawaiian, etc.

Gazpacho
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Old 02-26-2013, 01:09 PM   #23
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Stuffed peppers
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Old 02-26-2013, 01:43 PM   #24
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I'll grab peppers off of the clearance rack if I feel up to roasting and marinating them the same day....
I toss those in the freezer. Although, the last bunch I roasted. Hmmm...wonder how they'd freeze after being roasted?
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Old 02-26-2013, 01:46 PM   #25
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You could roast the peppers (w/ garlic) drizzled with olive oil, & serve over pasta with fresh diced tomatoes & fresh herbs. i.e.

Pasta with Sausage, Tomatoes and Roasted Peppers Recipe | Simply Recipes
I like the looks of that. Rather than burying the leftover peppers & sausage in a red sauce I think I'll turn them into that (more or less).
Good idea on the kebabs, too.
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Old 02-26-2013, 01:53 PM   #26
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I toss those in the freezer. Although, the last bunch I roasted. Hmmm...wonder how they'd freeze after being roasted?
The flavor would still be there if you wanted to use them in a soup or sauce, I would think. They would probably break down quite well. Might even dissolve/incorporate nicely in a cream soup...
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Old 02-26-2013, 02:49 PM   #27
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Maybe a variation of this Majorcan recipe - I often make something similar using whatever I have to hand.
Tumbet - a Majorcan classic

I also posted a recipe a while ago using them in a fish dish that you might like - here's a link to it
Fish and Olives
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Old 02-26-2013, 03:02 PM   #28
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Thanks for the suggestions everybody.
Such a simple thing, but sometimes you draw a blank.
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Old 02-26-2013, 03:13 PM   #29
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The flavor would still be there if you wanted to use them in a soup or sauce, I would think. They would probably break down quite well. Might even dissolve/incorporate nicely in a cream soup...
That was what I was thinking....I incorporated some roasted ones into the last batch of corn-potato-shrimp chowder I made about 5 minutes before serving. They added a nice layer.
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Old 02-26-2013, 04:24 PM   #30
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Pizza on the grill rack with 'shrooms, peppers, sausaage and onions. Better to make two.
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