2 FRESH bell peppers
are a fantastically rich source of vitamin C.
(Capsicum annuum) are part of the Solanaceae family and have been cultivated for thousands of years, beginning in South and Central America before being brought back to Europe from North America by Christopher Columbus.
Although the majority of chile peppers such as jalapeno and Anaheim are processed, most bell peppers
are sold commercially in the fresh market.
have also been shown to prevent blood clots and reduce the risk of heart attacks and strokes.
come in green, orange, yellow and red, with the latter containing 11 times more beta carotene than green.
Sweet Brown Rice Stuffed Red Bell Peppers
with Tangy Yogurt Sauce 1 cup rice (rinse & strain water out) 1 1/2 cups water 2 medium tomatoes (diced) 1/2 medium red or yellow onion (diced) 4 cloves garlic (minced or pressed) 1 stalk celery (diced) 1 cup asparagus (diced) Combine above ingredients in a small cooking pot.
From Cooking Light magazine is this dish made with yellow and green bell peppers
Chopped green bell peppers
, chopped onions, chopped celery, chopped mushrooms, pimentos, cayenne, and paprika
Follow directions for red bell pepper
pasta but substitute 2 ounces (about 6) dried Anaheim (or New Mexico or ancho) chilies for the bell peppers
Sweet and Sour Pork: Large cubes of pork battered and fried to a crisp, golden brown, served with sweet and sour sauce, onions, green bell peppers
and pineapple chunks.
Add celery, bell peppers
, onions and tomatoes and saute 7 to 10 minutes, until tomatoes are nearly dissolved and vegetables begin to caramelize.
4 roasted fresh bell peppers
(directions follow) or 2 jars (7 oz.
This fall, bell peppers
are wearing green, red, golden yellow, even purple.
Chicken Breast in Garlic Black Bean Sauce: Slices of tender chicken breast stir-fried with fresh string beans and black beans, lightly seasoned with onion, red bell peppers
and a rich, tangy garlic sauce.
For the red pepper aioli, in the bowl of a food processor fitted with the metal blade attachment, puree the red bell peppers
and garlic until smooth, about two minutes.