Guest guest Posted March 20, 2009 Report Share Posted March 20, 2009 What is a good way to intro bell peppers? I would like to try orange ones. What is the best way to do this? Should I peel it? Tomatoes worked well! So psyched, made a bison loaf which tasted more like a meat sauce. Need to improvise as I used to take tomato sauce- ring out the excess moisture mix with meat and bake- now I am using Bison which seems to be tolerated! I used to put a huge topping of parmesean on top. No parm for me- wish there was a crunchy layer on top that I can work with now. Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2009 Report Share Posted March 20, 2009 > What is a good way to intro bell peppers? > I would like to try orange ones. > What is the best way to do this? Should I peel it? You could blacken the skin - then cover for a while and peel - the peppers are delicious that way. I think Elaine has a recipe for this in SCD - or otherwise try an italian cookbook or just do what I said or google it, if you like more precise instructions. Mara > > > Tomatoes worked well! So psyched, made a bison loaf which tasted > more like a meat sauce. Need to improvise as I used to take tomato > sauce- ring out the excess moisture mix with meat and bake- now I am > using Bison which seems to be tolerated! I used to put a huge > topping of parmesean on top. No parm for me- wish there was a > crunchy layer on top that I can work with now. > > Jodi > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
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