Don’t think this subject is here yet, although there peperonata, piperade, and red pepper paste threads are helpful.
I have red and yellow Italian frying peppers.
I’m planning to roast and peel the red
And freeze the yellow cut up.
Any one else doing this? Any other ideas for storing or cooking?
ETA This site usually helps
ETA I think he references this technique
Every year about this time of year, I do a really easy version of chiles rellenos. Broil the peppers until black, peel, slit open to wipe out as many seeds as possible. Stuff with a piece of string cheese and coat with flour, gently patting off excess. Heat a couple tablespoons of oil (spike it with some bacon grease if you have it, which I also tend to have this time of year), and shallow fry until golden and the cheese is oozing out. Top with your favorite - preferably homemade - salsa.
It’s not my favorite version of rellenos, but it’s by far the easiest that turns out an acceptably tasty result.
When I was growing Italian frying peppers I would either slice them (raw) the long way and freeze or roast them in oo with onions, garlic, and freeze.
When we have too many sweet peppers for me to keep up with in season, I just wash, halve, deseed, and freeze them. Future me is excited to be able to pull them out of the freezer for winter dishes.
Thanks all!
I love relenos, and will try that with the poblanos.
Definitely going to be freezing most, but went down a rabbit hole regarding how to cut them first. I didn’t want to have to deal with cutting thawed halves, but that sounds versatile.
The hunter-angler-gardener-cook version roasts, and baths in vinegar, then salt, then olive oil and says they keep a year in the fridge, but I am not ready to embrace the vinegar.
really? you don’t like it?
I’m not sure. Haven’t tried it. I usually just do olive oil. How about you?
i think peppers+vinegar are the bomb - love all versions of pickled peppers (fermented or no.) Have never done so with my own - not yet, anyway 
Italian frying peppers? Lucky you! I haven’t had one since I hit Texas 40+ years ago. My mother always sliced them up and sautéed in olive oil, a little s@p. Then a few ladles of homemade spaghetti sauce simmering away on the back burner went in. Jarred and canned for future use. It was an all day affair. Heated up with leftover sliced steak or sliced and fried hotdogs were a special treat at our house. She did the same treatment with Hot Italian peppers in smaller jars.
Italian frying peppers in a large skillets along with eggs frying in thick slices of bread with holes in the middle: The Italian version of huevos rancheros.
Thanks @sck !
"a hybrid pickling, sott’olio method …adapted a little to reflect the hotter California climate
The vinegar is a nice touch, compared to olive oil alone.
One of my Moroccan neighbors passed away last week. I am going to make Moroccan pepper salad this week in his memory. I’ve found a few different recipes online. He never would share his with me. That’s one weird cooking thing that I’ve never understood. Why keep recipes secret? He is gone now and so is his version.
Lecsó, a Hungarian pepper stew, which can be made vegetarian or with bacon or sausage
These fried peppers work with sweet peppers or hot peppers. My friend’s godmother also fries okra like this.
Thank you all! So many good ideas;
I’m liking the idea of peppers and olives!
Food 52 has one with olives, and tomatoes, onions and capers.
That’s a nice thing to do in his memory. I agree - one of my most treasured recipes is my neighbor’s sweet kugel. The kugel recipe was a long-guarded secret that she refused to share, but luckily she finally relented after decades and shared her recipe. It was definitely a scoop of this, a spoon of that type recipe but with some trial and error I got it pretty close to what I remembered her making. The neighbor has since died and it’s nice to have that piece of her live on. I haven’t made it in a while, so maybe I will in the next few weeks.
String cheese! I’ve never thought of using mozz in this dish.
Yeah, it’s far from traditional, but we always have some in the fridge and it just works really well. I seldom plan ahead well enough to get some Oaxacan cheese, and Mrs. ricepad loves the gooey melty mozz in the rellenos.
I think there’s been threads in the past about how people will guard their recipes as if they were state secrets, some going so far as to (fake)share recipes with a key ingredient missing or quantity changed to sabotage others’ efforts to replicate dishes.
I’m sorry for your loss, and for the loss of the recipe as well. Hopefully it’ll live in a couple of ways: perhaps relatives of his know the recipe. Also, as you try to replicate it, in a way you’re paying homage to him whether you get it ‘right’ or not.
So stupid. I’m v judgmental about this.
