Potpourri of Peppers
Cooking tips for the caring cook.
Expand Your Use of Healthful Peppers
Stuck in a rut reaching for the same peppers every time you visit the grocery store? Bell peppers are a great way to boost nutrition. Expand to using a potpourri of peppers with the following varieties.
- Banana peppers. Found fresh or pickled in jars, these mild-tasting peppers look like the fruit for which the peppers are named. These peppers are often mistaken for spicy Hungarian wax peppers.
- Jalapeno peppers. Celebrated as the quintessential "bad boy" of the chili pepper clan, these tiny peppers actually vary quite a bit in the level of heat they deliver.
- Cubanelle peppers. With a deeper flavor than bell peppers, slices of these long yellow peppers are ideal in stir-fries or on a home made pizza.
- Chipotle peppers. While some grocers carry fresh chipotle peppers, most cooks take advantage of chipotle peppers that are canned in adobo sauce. The peppers are somewhat spicy and have a smoky flavor.
For a change of taste, try pureed roasted red peppers as a sauce.
Freezing Green Peppers
- Chop onions or peppers and spread in thin layers on cookie sheets. Place cookie sheets in freezer until frozen. As you remove the onions or peppers from cookie sheets. break up to eliminate large hunks. Place in storage bags and freeze until needed.
Hot Pepper Tip
Jalapenos: This spicy food can also increase your metabolism. In fact, many naturally spicy foods tout similar properties.
Stuffed Peppers Recipe
If you love homestyle dishes but don't have the time to cook them, this slow-cooker dish is for you.
2 14.5-ounce cans no-salt added diced tomatoes
1 tablespoon red wine vinegar
1 teaspoon cumin
1/4 teaspoon cinnamon
4-1/2 large bell peppers, yellow and orange
8 ounces 95 percent lean ground beef
1/2 cup converted brown rice
1/3 cup finely chopped onion
1/4 cup raisins
Chopped parsley for garnish
Combine tomatoes with juice, vinegar, cumin, cinnamon and 1/2 teaspoon salt in medium bowl. Stir to mix. Pour 1/3 cup sauce mixture into 4 quart or larger slow cooker.
Chop the half bell pepper finely. Slice off the top 1/2-inch of remaining peppers. Seed peppers and reserve tops. Using your hands, combine beef, rice, onion, raisins, chopped pepper and the remaining sauce mixture in large bowl. Spoon mixture into peppers and replace tops.
Place into slow cooker. Cook for six to eight hours or until peppers are tender and meat is no longer pink. Serve topped with cooking sauce. Garnish with parsley if desired.
Nutrition information per serving (1 stuffed pepper): 240 calories, 16g protein, 39g carbohydrates, 6g fiber, 4g fat, 2g saturated fat, 410mg sodium.