This week’s Vegetable Box Feature: Green peppers
Did you know?
- Green peppers are one of the most savory types of sweet bell peppers
- They actually have double the amount of Vitamin C by weight than oranges and other citrus fruits have
- They are a good source of Vitamin B6, K, E & A, Fiber, Potassium & Folates
- The bell pepper is the only member of the pepper family that does not produce capsaicin, a chemical that can cause a strong burning sensation when it comes in contact with your tongue
- Green peppers are unripened peppers, left on the vine longer they would turn to red/yellow/orange
- Want to know the gender of your pepper? Flip it over, those with four bumps are female and three bumps are male. Female peppers are full of seeds but sweeter and better for eating raw while male peppers are better for cooking.
Where to Store it?
Bell peppers can stay refrigerated for approximately five days if they are placed in a plastic bag. Green peppers last longer than ripened ones.
First step is to cut around the stem of the pepper. Then, cut your remaining pepper in half and remove any remaining seeds. Wash your pepper at this stage, it will also help to remove any remaining seeds. Although the seeds aren’t toxic and it won’t hurt anything if you miss a couple, they do taste bitter and don’t pair well with most dishes.
How to Use:
Cut pepper wedges or slices are delicious eaten raw or added to salad. You can dice them to add to spaghetti sauce, tacos, stir fry or chilli or leave them halved and enjoy them stuffed and baked.
Olive Oil Roasted Bell Peppers
Created by: Vered DeLeeuw
Roasting really brings out their flavor. A delicious side to your favourite protein.
- 4 medium bell peppers
- 2 TBSP olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
1. Preheat your oven to 450°. Line a rimmed baking sheet with parchment paper.
2. Cut the bell peppers into quarters, then seed and trim them.
3. Place the bell peppers on the prepared baking sheet. Drizzle them with olive oil and use your
hands to coat them well.
4. Sprinkle the peppers with salt, pepper, garlic powder, oregano, and red pepper flakes.
5. Roast until tender and charred in spots, about 20 minutes. Serve immediately.
Easy Vegetarian Stuffed Peppers
Created by: Healthy Fitness Meals: Rena
Easy, healthy & delicious… what more do you need?
- 4 Large Bell Peppers sliced in half and seeds removed
- 2 TBSP Olive Oil
- Kosher salt and pepper, to taste
- 1 Medium Onion diced
- 2 Garlic Cloves minced
- ¼ tsp Red Pepper Flakes optional
- 1 tsp Ground Cumin
- 1 Tsp Smoked Paprika
- ½ Tsp Cayenne Pepper optional
- 15 oz Diced Tomatoes, one can
- 15 oz Black Beans drained and rinsed, one can
- 15 oz Red Beans drained and rinsed, one can
- 3 Cup Vegetable Broth
- 1 Cup Fresh/Frozen or Canned Corn
- 1 Cup Quinoa
- ½ Cup Shredded Monterey Jack Cheese (for vegan option don’t add cheese)
- Optional toppings: Avocado, cilantro/parsley, sour cream, and lime wedges
1. Preheat oven to 400° and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
- Carefully slice each bell pepper halfway, through the stems. Discard the ribs and seeds, and place on the prepared baking tray.
- Spray with a bit of cooking oil spray and sprinkle with salt and pepper. Bake for 8-10 minutes.
- Meanwhile, heat oil in a heavy skillet, over medium-high heat. Add onion and garlic, sauté until onion is translucent.
- Stir in tomatoes, beans, and corn. Add red pepper flakes, ground cumin, smoked paprika, salt and pepper, cook stirring constantly for 2-3 minutes. Stir in the quinoa and broth, and reduce the heat to low.
- Cover and let it simmer until quinoa is cooked through about 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.
- Generously sprinkle shredded cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).
- Once done, remove from the oven, garnish with chopped cilantro or parsley. Serve with your favorite toppings and enjoy.
Green Pepper Steak
Created by: Taste of Home
A delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season!
- 1 TBSP cornstarch
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup water
- 2 TBSP cooking oil of choice, divided
- 1 pound beef top sirloin steak, cut into 1/4-in.-thick strips
- 2 small onions, cut into thin wedges
- 2 celery ribs, sliced diagonally
- 1 medium green pepper, cut into 1-inch pieces
- 2 medium tomatoes, cut into wedges
- Hot cooked rice
1. Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan.
2. Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.