Yellow Onions and Red Bell Peppers

[oceanbaby]

I have too many yellow onions and red bell peppers. Any creative ideas on what I can do to use these up? I've done pickled red onions before, but it doesn't seem like it would work as well with yellow onions.

[SoHappy]

Well, the bell peppers are easy -- slice them into strips, freeze them on a cookie sheet, then put them in a bag in the freezer for later. It's always nice to pull them out in the winter when good red bell peppers are a fortune. Or you could always saute a bunch of stuff with the onions and stuff the peppers.

[Marlena]

If you have a good supply of tomatoes and jalapenos or other hot peppers, then I strongly suggest making and canning salsa. It's easy and delicious. Consider adding some cilantro leaves, dried anchos and/or cumin for extra flavor.

[Greenfrogs]

Make red bell pepper soup.

Grill or broil bell pepper so that the skin can be removed.

Saute onions in olive oil. 1 onion per 4-6 bell peppers.
Saute bell peppers until soft if not soft already from grilling.
Add chicken or vegetable broth.
Puree in a blender.
Return to stove and warm.

If you like add a bit of milk or cream.

[serenetabbie]

well, the yellow onions should keep for quite a while in a nice cool place. As for the red peppers.....I would follow SoHappy's freezer suggestion. Or you could roast (broil until the skin turns black, then peel) them and store them sliced in olive oil (in a jar with a lid) in the fridge for a long time (if you dont eat them all because they are SO yummy!)

[oceanbaby]

Wow - great suggestions everyone. I am going to try these this weekend!