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Bell Peppers: A Spectrum of Colors Available Now

Bell peppers can be found in green, red, yellow, orange, purple, multicolor (between stages of ripeness) and white varieties. They are in season now.

Locally-grown bell peppers are priced right, sweet and in ample supply at farmers markets now. They can be found in green, red, yellow, orange, purple, multicolor (between stages of ripeness) and white varieties.

Green peppers are less sweet and a little more bitter than the riper red, orange or yellow varieties. Growing and storage conditions also have an effect on their sweetness; the ones allowed to ripen in full sun on the plant are the sweetest.

It is a member of the capsicum species along with its cousin the chili pepper. But unlike the chili pepper, the bell pepper is not spicy. The bell pepper lack capsaicin, the chemical that causes a burning sensation when it touches the mucous membranes in the mouth, nose and eyes.

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Paprika is the dried and ground powder form of the capsicum pepper.

Red peppers are the most nutritious of the bell pepper varieties. They have more vitamins and nutrients and, unlike green peppers, contain the antioxidant lycopene. The nutrient carotene is nine times higher in red peppers.

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Red peppers have twice the vitamin C content of green peppers.  One large red bell pepper contains 209 mg of vitamin C, which is almost three times the 70 mg of an average orange or green. A 4 oz serving of bell pepper contains about 70 calories. Green peppers have slightly less calories.

Peppers are delicious roasted and served in salads or on sandwiches. Here is a recipe for stuffed peppers that I make at home as a side dish. I use an Indian spiced red lentil pilaf and add mushrooms and other in-season vegetables to flavor the stuffing. This recipe is vegan but you can experiment with the stuffing adding ground-cooked chicken, beef or fish.

Lentil Pilaf Stuffed Peppers 

Ingredients

12 peppers (medium sized)

1½ cup red lentils

2 tablespoons olive oil

4 cloves garlic

1 tabasco chili (finely chopped)

2 inch piece of ginger (grated with microplane grater)

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground coriander

¼ teaspoon ground mace

2 cup water or vegetable stock

1 cup tomato juice

2 tomatoes (peeled and diced)

2 cup vegetables  (¼ inch diced)

8 oz button mushrooms (chopped)

Directions

  1. Rinse the lentils in cold water and check for stones, leave to drain
  2. In a large sauté pan heat the oil.
  3. Add the onion, garlic, ginger and sauté until translucent.
  4. Add the spices, stir into the garlic, onions and ginger.
  5. Add the lentils, coating with the onion mixture.
  6. Add the water, the tomato juice and tomatoes bring to a boil.
  7. Turn down to a simmer, cover and cook for about 10 minutes.
  8. While cooking, sauté the mushrooms in oil.
  9. Add to the cooked lentil pilaf once liquid is absorbed along with the diced vegetables
  10. Fill the peppers with the cooked pilaf mix, cover with foil and bake for 30 minutes at 350 degrees.
  11. Remove cover and bake a further 30 minutes.
  12. Serve as a side dish or as a vegan entrée.
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