Sweet Red Peppers

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When Christopher Columbus discovered sweet peppers on his travels in the New World, he thought he could make a fortune importing the delicious vegetable. However, the sweet peppers grew fine in their new, Mediterranean home. They remain a popular ingredient in Italian and Spanish dishes today.

When young, sweet peppers -- or bell peppers as some call them -- are green. There are also yellow, orange, purple and brown varieties. Red sweet peppers are actually green peppers left to ripen on the vine for a longer period of time. The sweetest peppers are red, yellow and orange, while green and purple peppers tend to have a more tart flavor.

The Nutrition Factor
Peppers are full of vitamins C and A, as well as folate. They are also high in fiber. Peppers consist mostly of water so the added bonus is they are low in calories.

Picking a Pepper
Look for smooth, firm flesh that has rich color and no shriveled or soft spots. Avoid peppers with a hefty feel - this usually means they are full of seeds. Peppers are in the market year round but they are at their peak after Labor Day. They make great companions to the other vegetables and herbs of the season, like tomatoes or the last of the summer basil. You can store your peppers in the refrigerator, in a plastic bag, for about a week.

Pepper Tips
When you slice open a pepper, be sure your knife is firmly inside the pepper. This keeps the knife from bouncing off the rubbery surface.

Always remove the cap and stem and scoop out the seeds (hands work fine as tools) unless you're planning to roast or grill or broil your sweet peppers whole. Scrap away the charred peel with a knife afterwards. Washing the peppers under running water dilutes their taste. If the peel is stubborn, you may wet your hands and then peel the skin off with your fingers."

Pepper Partners
Sweet peppers taste great with eggplant, tomatoes, summer squash, onions, garlic or corn. As for herbs, try basil or marjoram. Other good flavor partners include vinegar, capers, olives, mozzarella, goat cheese and Parmesan.

Penne with Asparagus and Red Peppers

Ingredients
1 tablespoon kosher salt
12 ounces penne pasta, ziti and rigatoni also work well
4 tablespoons unsalted butter
1 pound asparagus, ends snapped off and stalks cut into 2-inch pieces
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1-1/2 cups low-sodium canned chicken broth
1-1/2 tablespoons minced, fresh thyme
2/3 cup grated Parmesan cheese
Black pepper, preferably freshly ground

Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.
Meanwhile, melt 2 tablespoons butter in a 10-inch skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about five to seven minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium.
Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about five to seven minutes. Stir in half of the cheese and the remaining 2 tablespoons of butter. Adjust the salt and pepper to taste.
Transfer to a warm bowl, sprinkle with the remaining cheese and serve.
Recipe makes four servings.

Nutrition information per serving:
Serving Size about 1 cup of pasta with vegetables
Calories: 546
Total Fat: 18g
Saturated Fat: 11g
Protein: 21g
Total Carbohydrate: 75g
Dietary Fiber: 6g
Sodium: 709mg
Percent calories from fat: 30-percent

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Roasted Red Peppers

Recipe makes one roasted pepper

Ingredients
One whole red or green pepper

Directions:
Slice the pepper in half lengthwise and remove the seeds.
Place the two halves on a cookie sheet and press down so they lie flat with the skin side up.
Place the pepper under a hot broiler until the skin is evenly blistered, about five to eight minutes.
Carefully remove the pepper from the cookie sheet and place in a bowl. Cover tightly with plastic wrap and let sit for five minutes.
Uncover and peel off the skin.

Nutrition information per serving or one pepper:
Calories: 44
Total Fat: 0g
Saturated Fat: 0g
Protein: 1g
Total Carbohydrate: 11g
Dietary Fiber: 3g
Sodium: 3mg
Percent calories from fat: 6-percent

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