You are currently browsing the Nogales Produce – Blog posts tagged: Bell Peppers

Bell Peppers – Bounty of health benefits

January 7, 2013 Fresh Produce
Comments Off

Bright and beautiful red and green bell peppers have a sweet and tangy flavor and offer a bounty of health benefits. Bell peppers are excellent sources of vitamins C and A–antioxidants that neutralize free radicals, thus helping to reduce the risk of heart disease, some cancers, and cataracts, and to alleviate symptoms of arthritis and asthma. They also contain vitamin B6, folic acid, and fiber–all of which can help reduce risk of heart attack and stroke. And recent research suggests digging into a pepper every day may lower your risk of developing lung, colon, bladder and pancreatic cancers.

Stuffed Red Bell Peppers – Recipe

October 28, 2012 Fresh Produce / Recipes
Comments Off

Ingredients:

  • 6 large (8-ounce) red bell peppers
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 6 tablespoons chopped fresh parsley
  • 3 garlic cloves, chopped
  • 2/3 cup cooked white rice, cooled
  • 1 tablespoon sweet Hungarian paprika
  • 1 1/4 teaspoons salt
  • 1teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 1/2 cups canned tomato sauce
  • 1 1/4 pounds lean ground beef
  • 1 large egg

Preparation

  1. Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops.
  2. Heat oil in heavy large skillet over medium-high heat.
  3. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes.
  4. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice.
  5. Cool 10 minutes.
  6. Mix in 1/2 cup tomato sauce, then beef and egg.
  7. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot.
  8. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper.
  9. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.)