A Rainbow of colors- Sweet Peppers

This week I received a purple bell pepper in my vegetable box. It was so beautiful. Did you know that Bell peppers come in a rainbow of colors-green, red, yellow, orange, white, purple and gold? Have you tried any?

Red, yellow and orange bell peppers are actually green peppers left on the vine to sweeten and change color. Red peppers have a higher amount of beta carotene and vitamin C level than their green counter part. Red peppers are also rich in vitamin E. No matter what color you choose, peppers will provide you with approximately 50 calories, 2 g protein, o g of fat, 45 RE vitamin A, 2 g fiber, 394 mg potassium and 341 mg vitamin C. Because of it's rich nutrient value sweet bell peppers make an excellent dietary choice and aid in the prevention of heart disease, some cancers, strokes and cataracts.

Have you ever spent money on a little jar of roasted red peppers? Expensive wasn't it? It was well worth the investment wasn't it? Roasted red peppers add a rich dense flavor to so many culinary dishes. But investing the money in store bought roasted peppers is really not necessary when you can easily roast the pepper yourself. Check out the following recipe for roasting peppers. Remember to cover the pepper in olive oil and you will be able to enjoy the peppers for up to 6 months when store in an air tight container in your refrigerator.

Roasted Red Peppers

Ingredients:

4 large red peppers, cut in half and seeded

olive oil (amount will depend on the size of your jar)

salt and pepper to taste

clean jar with a tight fitting lid

Directions:

1. Preheat oven to 500 degrees

2. In a shallow bowl, place 2 tablespoons of oil. Place peppers cut side up in the oil and coat.

3. Turn peppers over and season with salt and pepper.

4. Place peppers on a cookie sheet and roast in the oven for 20 minutes. If you have a gas grill you can place peppers directly on the greased grill and cover with grill lid.

5. Remove peppers from the oven and place in a bowl. Cover with Saran wrap for about 30 minutes to cool.

6. Gently remove the chard black skin from the peppers with the edge of a sharp knife, by gently scrapping the pepper.

7. Cut peppers into 1 inch slices and place in a clean jar. Cover peppers with olive oil and tightly cover with a lid. Store in refrigerator for up to 6 months.

8. When using the peppers, take jar out of refrigerator and set it on your kitchen counter for about 30 minutes to allow oil to warm and soften.

Enjoy in a variety of ways, such as a garnish on sandwiches, as an appetizer with provolone cheese and crusty Italian bread. The sky is the limit.