Bell Peppers

In Ontario, field bell peppers are in season from July to October; however, they are grown in greenhouses year-round.

Bell peppers come in a variety of colours, the more common ones being red, yellow, orange and green.

Green peppers are the most common and least expensive variety of bell peppers. Did you know that green peppers are simply unripened peppers? When left to ripen, green peppers turn red, orange, yellow or other colors depending on the variety. Green peppers have a bitter flavour, and become sweeter as they ripen, with red peppers being the sweetest.

The vitamin C content also increases as the pepper ripens. While Green peppers are an excellent source of vitamin C, red peppers have about twice the amount of vitamin C as green peppers. Red peppers are also an excellent source of vitamin A.

Peppers are also high in antioxidants.

Bell peppers can be prepared in a variety of ways.

• Stuff peppers and bake them.
• Grill them on the barbecue or roast them in the oven.
• Add them to stir-fries, stews, chili and soups.
• Add peppers to omelettes, quiche and frittatas.
• Cut peppers into strips and enjoy with your favorite dip.
• Toss cut-up peppers into salads.
• Add raw or roasted peppers to pizzas.
• Add chopped or sliced peppers to sandwiches to add colour and crunch.

Try this healthy version of stuffed peppers.

Stuffed Bell Peppers (http://www.kraftrecipes.com/recipes/stuffed-bell-peppers-52970.aspx)

Prep Time: 30min/ Total Time: 1hr 10min              

Makes 8 Servings 

Ingredients

1 lb. lean ground beef

1 large onion, chopped

1 can (15 oz.) tomato sauce, divided

1-1/4 cups water, divided

1 Tbsp. (about 1/2 of 0.8-oz. env.) GOOD SEASONS Garlic & Herb Dressing Mix

1 cup instant white rice, uncooked

4 large green peppers

Directions

Brown meat with onions in large skillet on medium heat. Stir in 1 cup tomato sauce, 1 cup water and dressing mix; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.

Heat oven to 400°F. Cut tops off peppers; remove and discard membranes and seeds. Mix remaining tomato sauce and water in 9-inch square baking dish. Add peppers; fill with meat mixture. Cover.

Bake 35 to 40 min. or until peppers are tender. Spoon sauce from bottom of dish over peppers.

Cut peppers in half to serve.

www.kraftrecipes.com/cooking-tips/foodbasics/seasonalproduce/bellpeppers.aspx