Tag Archives: bell peppers

How-To: Roasting Red Bell Peppers

Red Bell Pepper

Red Bell Pepper or Capsicum annuum

Ah, the stately red bell pepper!  8 years ago I discovered the art of roasting red bell peppers. Now they can usually be found in my freezer ready for use.  While they make a good side dish, baked and seasoned with  garlic, onion, oregano, balsamic vinegar and olive oil, roasted red bell peppers are good additions to many dishes along with garlic, onion, carrot and celery.  Since it has been roasted, it can be added to soups, salads, meat entrees, casseroles and vegetables later in cooking.  Oh yes, don’t forget putting it on pizzas.

Roasted Red Bell Peppers

Roasted Red Bell Peppers as a side dish

Sweet Bell Pepper History

These are not to be confused with chili peppers.  The sweet bell peppers come in multiple colors from green, red, yellow, orange, purple, brown and black.  The green and purple bell peppers are slightly bitter, None of the bell peppers are hot due to smaller amounts of capsaicin in them. All can be used to stuff and bake.  When cut in half or cutting the tops off, they do make great little cups to stuff.

South and Central Americas were first known to have cultivated the bell peppers about 9000 years ago.  Now they are raised throughout the world and used in many cuisines. In 2007, China was the largest producer commercially of the bell pepper.  Florida and California are the largest commercial producing states in the U.S.  New Mexico is the leader in the U.S. of commercially producing chili peppers.

Selection and Storage

Whether you buy your peppers in the grocery, open-air market or farmer’s market, select peppers which are firm, with green stems and heavy.  Choose those free of  blemishes, soft spots or dark areas.  Not all green bell peppers turn red and some peppers never start out green.  Just be sure the colors are deep and vivid and heavy for their size.

Storage of bell peppers will keep 7-10 days in the refrigerator’s vegetable compartment.  It is best not to cut the stem off prior to storage, although sometimes they are sold without the longer stem. To prevent moisture loss in the refrigerator storage, it is best to put a damp towel or towelling in the vegetable compartment to keep their moisture.  Bell peppers can be frozen without blanching, whole for stuffing or in pieces for adding to foods.

Healthy Benefits of  Sweet Bell Peppers

Sweet bell peppers are an excellent source of nutrients rich in an antioxidants and anti-inflammatory properties necessary to reduce the risk of chronic health disorders such as type 2 diabetes, cardiovascular disease and cancer.  The vivid bright colors of red, orange and yellow are carotenoids which are the precursor to vitamin A. Remember being told to eat your carrots to help your eyes, yes vitamin A.  Sweet bell peppers are excellent sources of  vitamin C, vitamin A and vitamin B 6.  They are also very good source of fiber, vitamin E, K B 2, B 3 and potassium; they are low in fat.

Try roasting your sweet bell peppers, red, orange, yellow or even purple.  They do add color to foods.  Doing so is worth the time and effort and are not packed in oil.  Besides that you get your vitamin A.  Enjoy!

See my recipes:    Red Bell Peppers Stuffed with Beans and Rice and                                           Summer Time Coleslaw.

Informational Resource:  The World’s Healthiest Foods, www.whfoods.org.

cookbookinabox® in partnership with Netta Belle’s Choice® outstanding herbs and spices for your cooking experience.

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Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

gives a change to your menu.  Do you serve mostly southwestern, southern, midwestern meals, Italian, Indian, or Mexican cuisines?  Here is a recipe for Oriental Vegetable and Rice Bowl. As cooks, it is so easy to get into the habit of fixing the same thing over and over particularly if your family is busy and on the go.  I have found by serving one type of cuisine, there is a likelihood of having all the ingredients. However, when you like to cook, it is challenging and fun to try something different.

Some tips regarding Oriental cuisine:

1. Fast cooking at a high temperature is a key to Oriental cuisine.
2. The chief protein in the Oriental diet is the soybean: as in soybean oil, soy milk and soy sauce.
.3. The rapid, minimal cooking helps preserve the flavor, color and texture in Oriental cooking.

This Oriental Vegetable and Rice Bowl is a simple lunch or dinner dish.

 Add a fruit gelatin salad, crusty bread and fruit cup for a quick week day dinner.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Recipe for Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl
 
Prep time
Cook time
Total time
 
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • BROWN RICE
  • BROWN RICE
  • 2 cups of low-fat chicken broth
  • 2 cups of low-fat chicken broth
  • 1 cup brown rice
  • 1 cup brown rice
  • BASIC SWEET AND SOUR SAUCE
  • BASIC SWEET AND SOUR SAUCE
  • ¾ cup of white sugar
  • ¾ cup of white sugar
  • 1 tablespoon dry white wine
  • 1 tablespoon dry white wine
  • 3 tablespoons wine vinegar
  • 3 tablespoons wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons catsup
  • 3 tablespoons catsup
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • ½ cup water
  • ½ cup water
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh ginger, minced
  • VEGETABLES
  • VEGETABLES
  • 1-2 tablespoons sesame oil
  • 1-2 tablespoons sesame oil
  • ½ -1 cup thinly sliced pork loin
  • ½ -1 cup thinly sliced pork loin
  • ¼ cup celery, thinly sliced
  • ¼ cup celery, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup onion, cut in 1-inch pieces
  • ½ cup onion, cut in 1-inch pieces
  • ½ cup green and dried pepper, cut in 1-inch pieces
  • ½ cup green and dried pepper, cut in 1-inch pieces
  • ½ cup broccoli pieces, cut to 1-inch pieces.
Instructions
  1. BROWN RICE
  2. Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  3. When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  4. BASIC SWEET AND SOUR SAUCE
  5. Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  6. Stir cornstarch into water until smooth.
  7. Add to sugar mixture; heat and stir until thickened. Keep warm
  8. VEGETABLES
  9. Slice and dice all vegetables.
  10. Heat wok or 12 inch non-stick skillet until hot, not smoking.
  11. Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  12. Add onions, carrots, cook 1 minute.
  13. Add peppers and broccoli, cook vegetables 3-5 minutes.
  14. Add the meat to vegetables.
  15. Add the sweet and sour sauce to skillet cover and bring to a simmer.
  16. Serve over brown rice.
Notes
If using left over meat or poultry, just heat thoroughly with vegetables before adding the sweet and sour sauce. Inspired by The creative cooking course, the American Homemaker's Academy 1973.
cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recpes for your cooking experience.
2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office." nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 A Versatile Oriental Vegetables and Rice Bowl

You have many options to develop your own special Oriental Vegetable and Rice Bowl by changing the vegetables, the rice and the meats. The basic sweet and sour sauce can have many changes of taste by using pineapple juice, and the pineapple in the vegetables, brown sugar, or different vinegar.

Here are some suggestions to complete the meal.   Enjoy Your Oriental Vegetables and Rice Bowl.

Inspired by The Creative Cooking Course, The Creative Homemaker’s Academy 1973.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.