Pepper are amazing when you think about it. They have tons of varieties, long, short, red, yellow, green, hot, mild and in-between. Peppers are versatile...you can do just about anything with them:
- raw peppers / slices: try them with some hummus, have them in a salad, eat them as a snack
- roast them in the oven
- stuff them with goat cheese and wrap them in proscuitto and bbq them up (you can do this with a jalapeno, a pablano, or even use sweet bell peppers in larger flat slices)
- use them in stir fry or put them on pizza
- make a hot pepper sauce with the habanero peppers to enhance any dish (if ya like it spicy)
- use fresh chili peppers on pizza, pasta, chili...anything goes
Nutrient Information
- rich in vitamin C, B6 and folate
- rich in potassium and fibre
- contain lycopene and beta-carotene (two precursors for Vitamin A)
How hot is your pepper?
The Scoville scale is a measurement of the HEAT or the amount of capsaicin, which is a chemical compound that can stimulate the nerve endings in mucous membranes.
Scoville Scale of HEAT! |
One of my favourite peppers has to be Pablano peppers not to be confused with Anaheim peppers which are a paler green or Pasilla peppers. Pasilla peppers are actually a dried type of chili pepper, but I have noticed that many supermarkets mislabel the Pablano's and call them Pasilla's (when I asked at the grocery store about this, they had no answer for me...go figure!).
Anaheim Peppers |
Pablano Peppers |
Pasilla Peppers |
AND.....What did I make for dinner tonight?
Well, of course, we made Mexican! We had some ground beef with some spices (okay I cheated and used the seasoning mix), soft tortillas (both flour and corn), hard tacos, shredded cheese, plain Greek yogurt (tastes better than sour cream!) and salsa. I also made my own healthy version of chili relleno's by just baking them in the oven with a slice of white aged cheddar, and then served them with the ground beef and trimmings. The end result was delicious!
My oven baked Pablano pepper with cheddar cheese |