Red Pepper

With more vitamin C than an orange, and a spot on the coveted super food list, red pepper is the go-to vegetable to know and eat!  It's much sweeter than it's counterpart the green pepper and a great addition to spreads, salads, soups, and dips. 

1 c fresh, chopped
Calories 46
Total Fat 0g
Total Carbohydrate 9g
Dietary Fiber 3g
Sugars 6g
Protein 1g
Vitamin A 93%
Vitamin C 317%
Also a source of calcium, iron, vitamin E, vitamin B6,
and folate.
Season- summer
Selecting- ripe red peppers will have deep, vivid colors, feel heavy for their size, and be firm enough to yield only slightly to pressure.
Refrigeration- refrigerate up to 1 week
Freezing- slice peppers into strips and freeze for up to 6 months.  Run under warm water to thaw and eat.

Roasting Red Peppers




Place pepper in a dry non-stick
 pan over medium high heat. 
When the skin becomes blackened, flip the pepper.  Continue rotating the pepper until all sides are blackened. Place the pepper in a bowl or brown bag for 15 minutes.  This will make it easier to take off the skin.

Peel off the skin.  Some remaining blackened spots are okay.  This is not a process of perfection.  Just quickly remove the skin that peels off easily. Remove the inner seeds, and cut the roasted pepper according to recipe specifications.  

Use Red Peppers With:
Southwest Pesto African Superfood Soup  Creamy Stuffed

Black Beans  Open Faced
Veggie Sandwich 


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