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Recipe & Guide - Bell Pepper
Peppers were cultivated in prehistoric Central and South America and carried to Europe shortly after Columbus “discovered” the New World. They spread rapidly and now are staple fare in Mediterranean dishes as well as dishes in Hungary and other areas of Eastern Europe.
This versatile vegetable also appears in our diets as paprika, which is made from powdered peppers, and pimento, which consists of peeled and pickled peppers. Selection and Storage
Look for crisp, springy peppers without bruises, and without places where the papery outer membrane has begun to separate from the flesh.
Refrigerate unwashed bell peppers in a plastic bag for up to 5 days. Preparation and Eating Tips
Bell peppers can be eaten raw or cooked, generally with the seeds removed. Raw they can be used as an edible bowl for dips and salads; sliced peppers can be added to vegetable plates and sandwiches.
Bell peppers are great additions to stir fry and shish-kebob dishes. They are delicious stuffed with meat and rice. As a seasoning, bell peppers are great for soup, stew, quiche or cornbread. Autumn Medley Stew – 40 minutes 1 green pepper, coarsely chopped
2 cans stewed tomatoes (15 oz cans approx.)
1 yellow onion, cut into strips
2-3 medium carrots, sliced into coins
2 potatoes, raw, diced
3 chicken breasts, without skin
2 cups water (optional – add 2 cubes chicken broth to water)
4 cups cooked rice
½ teaspoon black pepper
1 teaspoon rosemary
1 teaspoon Italian seasoning
4 cloves garlic, crushed In a large soup kettle, simmer chicken breast in 2 cups of water or chicken broth. Add onion to chicken as it simmers.
While it’s cooking, you can slice other vegetables. When chicken is cooked thoroughly, remove and set aside.
Add tomatoes, potatoes, carrots, peppers and spices to onion and broth mixture.
Continue to simmer. Break chicken into chunks, de-bone and add to stew.
Simmer 30 minutes, or until carrots and potatoes are done.
Add rice and simmer 10 more minutes. Makes about 8 servings. Calories-214
Dietary Fibre-4.5g
Sodium-200mg Bell Pepper Nutrition Information Serving size: 100g (1 medium)
Calories-15
Protein-0.9g
Fat-0.1g
Carbohydrates-3.2g
Dietary Fibre-1.6g
Sodium-1mg
Potassium-180mg |
Recipe & Guide - Bell Pepper
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