Bell Peppers: Buying & Storing
Peppers are available all year. Firm ones with smooth, glossy skins keep well in the crisper of the refrigerator for up to one week.
Peppers are available all year. Firm ones with smooth, glossy skins keep well in the crisper of the refrigerator for up to one week.
Bell Peppers: Buying & Storing
Peppers are available all year. Firm ones with smooth, glossy skins keep well in the crisper of the refrigerator for up to one week.
Bell Peppers: Preparation & Cooking
Cut off the stalk ends of peppers, and discard seeds and pith. Peppers for stuffing may be blanched in boiling water for five minutes to make them pliable and reduce baking time.
To skin peppers: Grill or bake whole until the skin blisters and blackens, then peel. Skinning makes peppers more digestible.
Peppers may be sliced, diced, or cut into larger pieces, as needed. They are delicious sauteed, braised, stewed, steamed, or baked.
Bell Peppers: Serving Suggestions
Peppers are delicious raw or cooked. Enjoy them crisp, juicy, and raw in salads, or dip pepper strips into hummous and taramasalata. Fill whole peppers with pates and cream cheese mixtures, then chill and slice into rings to serve as appetizers.
Peppers are delicious raw or cooked. Enjoy them crisp, juicy, and raw in salads, or dip pepper strips into hummous and taramasalata. Fill whole peppers with pates and cream cheese mixtures, then chill and slice into rings to serve as appetizers.
Include peppers in ratatouille and peperonata; add to soups, sauces, and stir-fries; or use to add "bite" to pickles, chutney, and relishish
Pepper Rings
2/3 cup green lentils
1 onion, chopped
2 cloves garlic, chopped
2 dried red chilies, chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
4 oz shelled fava beans
6 teaspoons olive oil
3 teaspoons lemon juice
salt to taste
pepper to taste
1 large red bell pepper
1 large green bell pepper
4 oz goat cheese
flat-leaf parsley sprigs, to garnish
Put lentils in a bowl, cover with boiling water and leave to soak for 30 minutes. Drain and put into a saucepan with 1 cup cold water. Add onion, garlic, chilies, coriander and cumin. Bring to the boil, then cover and cook very gently for about 45 minutes, until water is absorbed and lentils are tender.
Meanwhile, cook fava beans in boiling water for 15-20minutes, until tender; drain. Put lentil mixture into a blender or food processor, add fava beans, 4 teaspoons oil, lemon juice and salt and pepper. Blend until fairly smooth; leave to cool. Cut stalk ends off bell peppers and remove core and seeds. Press bean mixture into bell peppers and level surfaces. Wrap in plastic wrap and chill for at least 2 hours.
Preheat broiler. Cut bell peppers in 1/2-inch thick slices. Place on a broiler pan and brush lightly with remaining oil.
Slice the cheese thinly, cut into quarters and arrange 2 overlapping pieces on each bell pepper slice. Grill for about 4-5 minutes or until the cheese is lightly golden. Serve immediately, garnished with parsley.
Serves 6 .
2/3 cup green lentils
1 onion, chopped
2 cloves garlic, chopped
2 dried red chilies, chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
4 oz shelled fava beans
6 teaspoons olive oil
3 teaspoons lemon juice
salt to taste
pepper to taste
1 large red bell pepper
1 large green bell pepper
4 oz goat cheese
flat-leaf parsley sprigs, to garnish
Put lentils in a bowl, cover with boiling water and leave to soak for 30 minutes. Drain and put into a saucepan with 1 cup cold water. Add onion, garlic, chilies, coriander and cumin. Bring to the boil, then cover and cook very gently for about 45 minutes, until water is absorbed and lentils are tender.
Meanwhile, cook fava beans in boiling water for 15-20minutes, until tender; drain. Put lentil mixture into a blender or food processor, add fava beans, 4 teaspoons oil, lemon juice and salt and pepper. Blend until fairly smooth; leave to cool. Cut stalk ends off bell peppers and remove core and seeds. Press bean mixture into bell peppers and level surfaces. Wrap in plastic wrap and chill for at least 2 hours.
Preheat broiler. Cut bell peppers in 1/2-inch thick slices. Place on a broiler pan and brush lightly with remaining oil.
Slice the cheese thinly, cut into quarters and arrange 2 overlapping pieces on each bell pepper slice. Grill for about 4-5 minutes or until the cheese is lightly golden. Serve immediately, garnished with parsley.
Serves 6 .
Nutrition
Calories: 258
Protein: 9 g
Carbohydrates: 13 g
Sodium: 483 mg
Saturated Fat: 6 g
Fiber: 2 g
Vitamin A: 45 IU
Thiamine: 132 mg
Riboflavin: 280 mg
Niacin: 0 mg
Vitamin B6: 206 mg
Vitamin B12: 0 mcg
Calcium: 163 mg
Iron: 1 mg
Magnesium: 30 mg
Potassium: 260 mg
Zinc: 1 mg
Fat: 19 g
Cholesterol: 27 mg
Vitamin C: 1 mg
Calories: 258
Protein: 9 g
Carbohydrates: 13 g
Sodium: 483 mg
Saturated Fat: 6 g
Fiber: 2 g
Vitamin A: 45 IU
Thiamine: 132 mg
Riboflavin: 280 mg
Niacin: 0 mg
Vitamin B6: 206 mg
Vitamin B12: 0 mcg
Calcium: 163 mg
Iron: 1 mg
Magnesium: 30 mg
Potassium: 260 mg
Zinc: 1 mg
Fat: 19 g
Cholesterol: 27 mg
Vitamin C: 1 mg
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