Bell Peppers: The workhorse of flavor

September 28, 2015

Bell Peppers

Bell peppers are the unsung heroes of the produce world.  They are widely available throughout the year, and typically have consistent flavor during all seasons.  Whether they are red, green, or yellow, peppers are a staple in many recipes, whether it is grandma’s meatloaf, grilled with onions for fajitas, or part of a family secret tomato sauce.

Bell Peppers are low in sodium and saturated fats, and are a good source of Vitamin C.

Choosing Bell Peppers:

Picking a flavorful fresh bell pepper is easy.  The color should be bright, not dull.  The skin should be tight, not wrinkly.  The pepper should feel heavy for its size.  Also, check the stem.  It should look  green and fresh, not shriveled.

Storing Bell Peppers:

Bell Peppers that are not used immediately should be stored in the refrigerator.  They should be sealed in a plastic bag to maintain freshness and flavor.  Bell peppers should be used within 5 days of purchase.

Now, Just for you, a recipe featuring what else??  Bell Peppers!

Chicken Picadillo *

Ingredients

2 tsp olive oil

1 large onion, finely chopped

1 medium red bell pepper, finely chopped

1 medium green bell pepper, finely chopped

1 1/2 Tbsp garlic, mashed (about 3 cloves)

12 oz chicken breast, boneless and skinless, cut into thin strips

1/3 cup tomato sauce, no-salt-added

1/3 cup lemon juice

1/4 tsp ground cumin

2 bay leaves

1/3 cup water

1/4 cup seedless raisins