Alright, let’s talk ’bout cookin’ some peppers, the green ones, you know? And makin’ ’em kinda…blackened. I ain’t no fancy chef, mind you, just a regular person who likes to eat good food. So, if I can do it, you sure can too.
Simple Blackened Recipes with Green Pepper, that’s what we’re doin’. Easy peasy, lemon squeezy, like my grandpappy used to say.
First off, you gotta get yourself some peppers. Green ones, like I said. Don’t go gettin’ all fancy with them red or yellow ones, unless you want to. But we’re keepin’ it simple here. Pick peppers that are nice and firm, you know? Not all squishy and sad-lookin’.
Now, some folks like to do things all proper, like soakin’ the peppers in stuff before they cook ’em. They say it makes ’em taste better. Somethin’ about vinegar, oil, and a pinch of sugar. For like, half an hour or so. They call it “marinatin’.” Sounds fancy, huh? But honestly, I ain’t always got time for that. If you do, go ahead. If not, don’t sweat it.
Another thing they do is dip the peppers in hot water for a bit. Just a minute or two. They say it takes the bitterness out. “Blanchin’,” they call it. Again, if you got the time, do it. If not, it ain’t the end of the world. I never did it half the time, and my peppers always tasted just fine.
Okay, so you got your peppers. Now what? Well, you gotta cut ’em up. I like to slice ’em, you know? Not too thin, not too thick. Just right. Like, maybe a quarter of an inch thick. Or, you know, whatever feels right to you. This ain’t rocket science, folks.
Now comes the fun part: blackenin’ them suckers. You need a hot pan, real hot. Like, when you put your hand over it, you feel that heat smack you in the face. That’s how you know it’s ready. And you need some oil, too. Don’t be stingy with the oil, now. Gotta coat that pan good.
- First way, the easy way: Just throw them sliced peppers right in that hot pan. Let ’em sizzle and crackle. Turn ’em every now and then so they don’t burn too bad. You want ’em to get all black and blistered, but not burnt to a crisp. That takes, I dunno, maybe five or ten minutes? Just keep an eye on ’em. When they look nice and blackened, they’re done. Sprinkle a little salt and pepper, and you’re good to go.
- Second way, a little bit fancier: This is where you add some spice, you know? Give them peppers a little kick. You can use whatever you like. Some folks like Cajun spices, that’s the one that burns your mouth a little bit. Me? I just use a little bit of this, a little bit of that. Some chili powder, some garlic powder, some onion powder. Mix it all up, toss it with the peppers before you put them in the pan. Then cook ’em just like the first way. It makes them real tasty, let me tell you.
So now you got your blackened green peppers. What do you do with them? Well, you can eat ’em just like that. Or you can put ’em on things. Like, in a salad. Or on a sandwich. Or on top of some rice. Or even stuffed inside of somethin’, like meat or rice or whatever you got laying around.
I remember this one time, I had some leftover chicken. So, I chopped it up, mixed it with some rice, and stuffed it in some big ol’ green peppers. Then I baked ’em in the oven till they were all soft and bubbly. Man, oh man, that was good. The peppers got all sweet and smoky, the chicken was tender and juicy, and the rice soaked up all that good flavor. My family ate it up so fast, I swear I barely got any myself.
And that’s the thing about cookin’, you know? It don’t gotta be fancy. It don’t gotta be complicated. It just gotta be good. And these blackened green peppers? They’re good. Real good. So, go on, give ’em a try. You won’t be disappointed.
One more thing before I go. Don’t be afraid to experiment, you know? Try different spices. Try different ways of cookin’ ’em. Try different things to put ’em with. That’s how you learn. That’s how you make somethin’ your own. And who knows, maybe you’ll come up with somethin’ even better than what I showed you. That’d be alright by me. Just remember to keep it simple, and keep it tasty. That’s all there is to it.
So there you have it, plain and simple. Blackened green peppers. Anybody can make ’em. Even you.
