Rounded squares of deliciousness that are a beautiful and healthful addition to any dish. Cooked or raw, bell peppers are a common ingredient in cuisines all around the world.
In brilliant hues of red, yellow, orange, green and purple, bell peppers are something we tend to take for granted these days. But this milder cousin of the red-hot chili has lots to offer; it’s versatile, delicious, and simply gorgeous to look at.
Bell peppers and chili peppers are both members of the genus Capsicum. Although they are closely related, they taste quite different. That’s because sweet bell peppers don’t contain, or contain very little, capsaicin, the acrid alkaloid that gives chilies their “heat.”
Peppers are considered a fruit because they belong to the family of flowering plants that produce seeds. Their taste is complex, with different notes and layers. They can be sweet or hot. Green peppers have bite and a subtle hint of acidity. Red, yellow, and orange peppers are much sweeter with an almost fruity flavor.
The peak of Florida’s bell pepper season runs from October through July. Wisconsin’s season runs through September but grocery stores stock peppers throughout the year.
Few foods are as pretty with a veritable rainbow of colors available to add a vibrant twist to kebabs, stir-fry, relishes and salads. They can even come in a creamy white now. But what is really special is that they retain their bright colors even after cooking.
Bell peppers are an excellent source of dietary fiber and vitamins A and C. Actually, green peppers have twice the amount of vitamin C in orange juice, while red peppers have six times as much! Red peppers also contain lycopene, an antioxidant that has been shown to reduce the risk of certain cancers. Both red and green peppers are low in calories and free of cholesterol and saturated fat.
When shopping, look for firm, well-formed, relatively heavy peppers with a smooth, shiny, outer skin. Avoid peppers that have soft spots, bruises, scars, or blemishes. Green peppers with streaks of red will be sweeter than peppers that are solid green — but if you think they will get redder and sweeter on your windowsill, they won’t. Peppers stop ripening as soon as they are picked.
Peppers can be stored for up to five days in the refrigerator. Place them in a plastic bag since they need humidity to stay succulent and fresh. Don’t store peppers near ethylene-producing foods (like peaches and pears) or they will rot quickly. In general, green peppers will keep a little longer than red peppers since they aren’t as far along in the ripening process.
Be sure to scrub them thoroughly before using because bell peppers are often waxed to prevent moisture loss and damage. To peel them, place them under a broiler until the skin blisters and blackens and can be easily peeled off.
Slotting pepper chunks to a kebab poker or mixing slivers to a salad has long been the traditional use for red or green bell peppers, providing color and crunch to your favorite dish. But bell peppers also make great pizza toppings and a great addition to chilli, omelets, and salads. Along with onions and celery, green peppers are part of the “Holy Trinity” of Creole and Cajun cooking and can be used in everything from jambalaya to dirty rice to gumbo.
Another favorite are stuffed bell peppers. Fill them with ground beef or crawfish or breadcrumbs or maybe couscous. They’re truly versatile —pickle them, serve them raw with dips, stir fries, salsas, frittatas, and pasta sauces. Or, if you’re really daring, pureed roasted red peppers mixed with cream creates a delicious, smoky bisque.
RECIPES
If you’re fresh out of creative cooking ideas, pick up some peppers and try one of these easy, tasty recipes tonight.
Red Pepper Bruschetta
3 roasted, peeled red peppers,
half a sweet onion, julienne and mince
1 bunch Florida parsley, finely chopped
1 tablespoon Florida garlic, minced
3 tomatoes, seeded, peeled, and diced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
Combine all ingredients in a medium bowl. Mix well and refrigerate for 30 minutes. Makes 3 cups. Strain and serve on toasted baguette circles. Makes 3 cups.
Peppers à la Quigley
1 pound green, red and yellow peppers
olive oil
1 tablespoon lemon juice
1 clove garlic, peeled
Broil your peppers until the skin blisters and chars on all sides — making sure the stem blisters also. Place them in a paper in bag, close it tightly and let them steam for 15 minutes.
When steamed, peel the peppers, cut in half and remove seeds and membranes. Cut lengthwise into strips.
In a shallow dish, mix the oil and lemon juice together and add the crushed garlic clove. Mix in the pepper strips and cover tightly. Chill for three to six hours or overnight preferably.
Before serving, remove garlic and let peppers stand at room temperature so the oil melts. Transfer to a serving dish. Garnish.
Makes four to six servings.
Pepper Stir Fry
1 tablespoon olive oil
1 teaspoon sesame seed oil
10 ounces chicken breast, cut into strips
1 green pepper, julienne
1 onion, julienne
1/2 cup shitake mushrooms, sliced thin
1/4 cup carrots, julienne
1/4 cup soy sauce
4 ounces beef stock
1 tablespoon fresh garlic
1 tablespoon fresh ginger, chopped
1 bunch cilantro, chopped
Salt and pepper
Heat pan on medium high heat. Add olive oil and sesame oil and heat.
Add chicken and stir fry until browned. Add vegetables, soy sauce, beef stock, garlic, and chopped ginger. Simmer for 2 to 3 minutes. Remove from heat and add cilantro, salt, and pepper. Enough for 6.
GROWING THEM
These tropical natives like hot temperatures and fertile soil. Plant in a location with well-drained soil that gets full, direct sun at least six to eight hours each day. You’ll be rewarded with healthy plants and abundant fruit. Peppers are very sensitive to cold; rush them outside in spring and you’ll regret it.
Sue Quigley writes regularly for The Hernando Sun. She can be reached at [email protected] or at 727.247.6308.
