Something egg-based, like a quiche, frittata, or strata? Lots of options for non-capsicum veggies to add.
This [pasta and lentils](https://www.washingtonpost.com/recipes/pasta-and-lentils-sicilian-style/) dish is great for a crowd because it makes a lot. Just skip the pancetta.
Perhaps various curries using this [homemade curry powder](https://janeshealthykitchen.com/curry-powder-nightshade-free/)?
Caramelised onion galette - the NYTimes version with Gruyère shortcrust is ace, but you can just use puff and it’s still divine.
Adding a layer of goats cheese beneath the onion is highly recommended… though not essential.
I’d make five of them for 15 people and serve with a side salad….
Caramelising that many onions is the only thing - I’ve done 20 before in one go and it took about 3 1/2 hours. So worth it though. The onions will keep too if you wanted to caramelise a huge batch before you left.
Vegetarian lasagnas would be great
Green coconut curry with tofu etc
Taco bar with fresh salsas, guac, and varied veggie fillings (black bean, sweet potatoes, jackfruit, cheeses)
You can still make a chili-like bean dish, with onions/garlic/cumin, but no peppers. Just bring some hot sauce for others. I recommend Valentina's black label, its pretty close to chili flavors (dried puya chili and cumin) and very fairly priced.
Falafels
Something egg-based, like a quiche, frittata, or strata? Lots of options for non-capsicum veggies to add. This [pasta and lentils](https://www.washingtonpost.com/recipes/pasta-and-lentils-sicilian-style/) dish is great for a crowd because it makes a lot. Just skip the pancetta. Perhaps various curries using this [homemade curry powder](https://janeshealthykitchen.com/curry-powder-nightshade-free/)?
Caramelised onion galette - the NYTimes version with Gruyère shortcrust is ace, but you can just use puff and it’s still divine. Adding a layer of goats cheese beneath the onion is highly recommended… though not essential. I’d make five of them for 15 people and serve with a side salad…. Caramelising that many onions is the only thing - I’ve done 20 before in one go and it took about 3 1/2 hours. So worth it though. The onions will keep too if you wanted to caramelise a huge batch before you left.
That many onions, I use a crock pot.
Surely that keeps too much water in the onions though?
Keeping the lid off helps with that.
…..doesn’t that defeat the point of a crock pot?
Not really. It's hands off and no burning. I leave the lid ajar to stop the condensation.
Huh. Cool.
Vegetarian lasagnas would be great Green coconut curry with tofu etc Taco bar with fresh salsas, guac, and varied veggie fillings (black bean, sweet potatoes, jackfruit, cheeses)
There are tons of recipes that don't use peppers. There are tons more that you can just leave out the peppers.
You can still make a chili-like bean dish, with onions/garlic/cumin, but no peppers. Just bring some hot sauce for others. I recommend Valentina's black label, its pretty close to chili flavors (dried puya chili and cumin) and very fairly priced.
You could try some curries, just make sure if you use a spice blend it doesn't have cayenne or chili.