Did you know that a majority of the green bell peppers you buy in the store are actually unripe red, yellow, or orange bell peppers? Interesting fact, as it explains why peppers get a bad rap. In addition to having varieties that can get quite hot, peppers can also be difficult to clean, and for some people, hard to digest. Fear not! We are here to help you make peppers a part of your regular meal plan. Come and cook with us!
Bell peppers are a nightshade vegetable, and a member of the capsicum family, which includes more than 20 other varieties, including hot peppers whose level fiery capsaicin determines just how hot they are to taste. Bell peppers are good for skin, immunity and heart health, containing high levels of A, B, C and E vitamins, as well as flavanoids. And, their fabulous color variety means they are an easy way to put a rainbow on your plate.
For many people peppers do not agree with their digestion. Try to stick to the more colorful (and generally sweeter) mature bell peppers, as green bell peppers tend to be under-ripe, and eat your peppers cooked or peeled, as the skin can be a culprit. You can eat bell peppers raw as a snack dipped in yogurt or hummus; cut up in your green salad; or, by making a simple vegetable salad of thinly sliced peppers, olives and capers, with vinaigrette. If you prefer a warm preparation, make a “peperonata” by slicing 6 bell peppers and a large white onion thinly, mixing with olive oil, salt and pepper, and sautéing in a large pan over a medium heat for 30 minutes, or roasting in the oven at 400 degrees for an hour. You want to cook the dish until the peppers and onions are soft and beginning to caramelize. Use the peperonata as an addition to scrambled eggs, or as a topping for grilled skirt steak. Yum, your family will thank you. Come and cook with us!
Stuffed Peppers
Pickled Peppers (a.k.a Peperoni Sott’Aceto)
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