By Melissa Hutsell
Native to Central and South America, bell peppers were discovered and named by Christopher Columbus and Spanish explorers who stumbled upon the plants on their search for peppercorn. These colorful sweet peppers were later introduced to Europe and other continents, becoming a popular year-round food, spice and condiment.
Although grown throughout the year, bell peppers are abundant during the summer and early fall months. These peppers come in several varieties, from green to yellow, red to orange. Members of the nightshade family, along with potatoes, tomatoes and eggplant, bell peppers are actually fruits because they sprout from a flowering plant and contain seeds. Contrary to their name, the fruits do not contain enough capsaicin – the chemical that causes the burning sensation or ‘hotness’ – hence the nickname ‘sweet pepper.’
Bell peppers are packed with health benefits. The fruits are a great source of carotenoids (containing more than 30!), Vitamin C (twice the amount of an orange) and Vitamin E in addition to being packed with flavor. These vitamins and carotenoids are known for their antioxidant, anti-inflammatory and cancer-fighting properties. Because of their strong, distinctive health benefits, bell peppers are becoming increasingly studied for their ability to fight heart disease, vision damage and Type 2 Diabetes, among other illnesses such as aged-related muscle degeneration.
These delicious and nutritious peppers are a great way to enjoy a healthy meal. They can be added to just about any savory entrée, salad, pizza, or pasta – making them one of the most versatile summer offerings yet!
Bell Pepper Recipes
Stuffed Bell Peppers
Ingredients:
6 sweet peppers deprived of stalks and seeds
4 oz of tuna in oil
2 oz of chopped black olives,
2 ½ oz of breadcrumbs soaked in milk
2 tablespoons chopped parsley
1 clove of garlic chopped finely
Olive oil
Salt and pepper
Preparation:
- In a bowl, mix the tuna with the olives, breadcrumbs, chopped garlic and parsley; season with salt and pepper, drizzle a little olive oil and process in mixer to obtain a homogeneous blend, divide it in equal parts to stuff the peppers.
- Place the peppers in a baking dish, sprinkle the bottom of a baking dish with a thin layer of oil, place the peppers in baking sheet then bake in the oven (at 350° F), for 40-45 minutes of until cooked. Serve hot.
Peperonata
Ingredients:
4 bell peppers (any color)
1 clove of garlic
1 onion chopped
2 tomatoes cut in small pieces
Salt
Preparation:
- Clean the peppers removing the seeds and pit inside. Cut into 1/2 inch slices.
- In a large skillet, fry the clove garlic and the chopped onion. When the onion is withered, add the peppers, cook for 15 minutes, add salt, and add tomatoes. Cover with a lid and simmer for 45 minutes.