> From: "Cristine Whitacre" >
> I have an abundance of bell peppers this year. Does anyone have any
good
> recipes for peppers?


I've posted this before. It's an excellent, proven recipe:

Philadelphia Pepper Soup (12 + Servings):

(NOTE: This recipe needs lots of green bell peppers - their
flavor is mild.)

3 medium potatoes, peeled & sliced
5-6 green bell peppers, seeded, cored, sliced
(possibly 7+ if small) reserve extra sliced
rounds for garnish
parsley several sprigs for garnish
1 Tbsp coarse, chopped black pepper for garnish
1/2 lb small white onions, sliced
1(+) Qt chicken stock
4 Tbsp butter
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1-2 cup half & half

Combine potatoes, green peppers and onions in saucepan. Add
chicken stock to cover. Bring to boil, reduce heat,
partially cover, simmer until tender (about 15 minutes).
Puree above mixture (reserve some potatoes) in food
processor and return to saucepan. Note: the potatoes are
the thickener - add to processor until mixture is fairly
thick, the cream, when added, will thin it down again.
(Note: This recipe needs lots of peppers - their flavor is
mild. Note: Too many potatoes will ruin the soup.)

Add remaining ingredients except cream and chopped pepper.
Simmer, stirring often until soup is warm. (Add chicken
stock as required if thickens too much for desired
consistency).
Fold in cream (or half & half) and re-heat slowly. When
heated, serve. Garnish with slice of bell pepper/parsley.
Sprinkle chopped black pepper lightly on top before serving.
Can make this one day in advance. Refrigerate. Leave out
cream until warming for dinner. Must serve right after
warming - cream can cause separation and scum on top if
re-warmed and not stirred.

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