Nutritional Notes: Green bell peppers are excellent sources of many essential nutrients, especially vitamin C. Red peppers are a good source of beta-carotene, fiber and vitamin B6.
Preparation Notes: Wash and remove seeds, pulp and stem. Cut in halves or strips and freeze.
Recipes:
Roasted Peppers
6 large red bell peppers
To roast and peel peppers, split pepper in half lengthwise, and remove the seeds and core. Place skin side up on a broiler pan and broil until the skin is evenly charred. Transfer from the pan to a paper bag. Close the bag and let steam for 10 to 15 minutes. When the peppers are cool enough to handle, the skin should peel away easily. Peppers can also be roasted on an outdoor grill by placing the peppers skin side down.
1/2 tsp crushed oregano1 tsp chopped fresh parsley
1/4 c. extra virgin olive oil
3 T. balsamic vinegar
2 garlic cloves, minced
salt and pepper, to taste
Slice the peeled roasted peppers and place in a bowl. Add the remaining ingredients and mix. Let marinate in refrigerator for a few hours or over night. Before serving bring to room temperature. Serve with crusty Italian bread.
Stuffed Bell Peppers
5 T vegetable or chicken broth8 medium, well-proportioned green or red bell peppers
1 lb. ground beef or turkey, browned in a pan
1 medium onion, chopped
5 T thinly sliced garlic cloves
1 to 1-1/2 cup plain cooked rice (any type of long grain rice works well)
3 T brown sugar
1/3 c. dry red wine
1/4 c. cider vinegar
1 T. dried thyme
1 T dried oregano
2 c. tomato sauce
1 c. grated mozzarella cheese
1 c. grated cheddar cheese
1/4 cup minced fresh basil
Slice stems and tops off green peppers. Remove seeds and white membranes. Rinse and set aside to dry. Place onion and garlic in a non-stick skillet with broth. Sauté over low heat until tender. Add browned ground meat. Mix in cooked rice, brown sugar, vinegar, all spices, and about 1/4 cup of the tomato sauce. Stuff peppers with the meat mixture. Place upright in a greased casserole dish. Pour remaining tomato sauce over peppers. Bake at 350° for 1 hour, then remove from the oven and sprinkle cheeses and fresh basil over the top. Bake 5-10 minutes more or until the cheese melts.
Sweet Pepper Relish
(Makes 3 to 3-1/2 pints) 6-7 cups of diced peppers (of any colors)
3 cups of diced onions
1-1/2 cups cider vinegar
1-1/4 cups sugar
1-1/2 tsp salt
1/2 tsp celery seed
1 tsp mustard seed
In a large pot, combine all ingredients. Bring to a boil, cover, and simmer for 25 minutes. Pour hot mixture into hot, sterilized canning jars, leaving 1/4 inch space. Adjust lids. Process for 15 minutes in a boiling water bath.