I would agree peppers would go great in a stew and to add them during the last hour of cooking time. I’ve made bean soup in the slow cooker and I usually add my veggies during the last hour.
If the peppers are on clearance and if you want to load up on peppers, you can always make stuffed peppers.
Yes… Sunshine likes them with a bit of a bite and I don’t want them mushy, so they’ll go in the last 60-90 minutes before serving.
Thank you, all!!
It’s really nice to get assistance with meals. I’m trying to stay on budget, provide healthy meals and add some variety to our dinners. Kind of like spinning plates and juggling at the same time.
Green bell peppers are part of the traditional Creole or Cajun “trinity” (with onion and celery). So, yes, you absolutely can.
My grocery store makes up bags (from time to time), with whatever produce is about to go bad. Its kind of a hit or miss thing. There was one bag left with 3 peppers, so I grabbed it. They also had some heads of cauliflower, but they were too far gone (in my opinion).
I love those veggie grab bags. They have them at my favorite Korean market. You definitely have to use them hasta pronto.
The grocery stores in my neighbourhood have bags of reduced veggies too. I usually tend to look for them during the winter months when the CSA season is over. I’ve made some really good yet inexpensive meals with them in the past.
You can certainly add them to the stew, as others have already responded, but in the service of budget meals, another idea would be to use them on their own for a full meal – stuffed peppers are delicious!
One easy version I make are stuffed with cooked rice, ready salsa (or tomatoes with garlic, onions, and taco seasoning), ground turkey / beef / whole brown lentils, topped with a bit of cheese (you can also mix in some cheese to bind the stuffing when it melts). The meat / lentils are optional, but add protein and make them more filling.
My mom makes a version stuffed with mashed potatoes which is even easier – season potatoes to your preference (we like it with the equivalent of curry powder, but you can add whatever appeals to you), stuff into the pepper halves, and bake (or pan-fry on both sides, faster).
Good on their own, good as a side.
Taste-wise - definitely
Texture-wise - depends a bit what you are aiming for and how you are planning to cook the stew but I would put it in a bit “later” to retain some of it’s texture
@PedroPero got me into cubanelles. I mostly buy cubanelles and poblanos.
Farm Boy didn’t have any Cubanelles today 
, so I grabbed a pack of Anaheim’s which worked out just fine but a bit spendier.
I made Ina’s Chicken in a Pot with Orzo. Tasty. I would add the veg 1/3 of the way into bake time next time.
Mine:
DH’s:
Now for a margarita.
Eggplant unagi, scallion rice, tempura shrimp for 4. heated political discussions so no pictures.
My dude’s got a talk at Princeton tomorrow morning that is preceded by a dinner tonight, so he took off this afternoon & is staying at a hotel overnight while I’m baching it in our Philly pad.
Great opportunity for me to finish the puddle of tom yum goong from our mediocre Thai takeout meal Sunday, with a few new goong added that weren’t overcooked, a coupla lime leaves a friend gifted me, and MOAR cilantro 
Can’t say the heat level suffered over the last 4 days — if anything, it’s even spicier now 
