The pepper plant produces fruits in different colors, including red, yellow, orange, green, brown, white, and purple. Peppers are native to Mexico, Central America and the northern areas of South America.
The name pepper came about as the result of Christopher Columbus confusing the pepper plant with the peppercorn plant, which was highly prized at that time. He believed he landed in India and consequently assumed that the plant he discovered was the very same “pepper” that Europeans sought.
Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world's largest pepper producer, followed by Mexico and Indonesia.
The color can be green, red, yellow, orange and more rarely, brown, white, rainbow (between stages of ripening) lavender and dark purple, depending on the variety of pepper. One variety, Permagreen, maintains its green color even when fully ripe. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. The taste of the peppers can also vary with growing conditions and weather. The sweetest are peppers allowed to ripen fully on the plant in full sunshine, while those harvested green and ripened in storage are less sweet.
Bell peppers are available year-round, but they're at their best in late summer and throughout fall.
Their amazing array of colors make peppers a wonderful addition to salads, stir-fry and sautéed or roasted vegetables.
Bell peppers are also an excellent source of vitamin A and C as well as a variety of other nutrients. Plus they are rich in anti oxidants and other cancer fighting components. Because peppers are sweet, they are usually easy to introduce to children. Serve them sliced with low-fat dressing or guacamole. Kids will eat them!
A quick and easy side dish that will make your dinner plate especially attractive
2 large red bell peppers, seeded, cut into half-inch strips
2 large yellow bell peppers, seeded and cut into half-inch strips
2 cloves crushed or minced garlic
Kosher salt and fresh ground black pepper to taste
1 tablespoon red wine vinegar
1 tablespoon chopped basil
1 tablespoon chopped parsley
Using red and orange peppers will give your soup amazing color!
4 tablespoons canola oil4 large yellow or red bell peppers (about 2 pounds), stem, ribs and seeds removed
1 medium Yukon Gold potato, cubed
1 small onion, chopped
1 teaspoon kosher salt or to taste
Generous pinch red pepper flakes
1 ½ - 2 cups vegetable or chicken stock
4 small sprigs fresh checked dill weed
Transfer to a blender or food processor and puree in batches, or puree completely with a hand blender. Force the pepper pulp through a coarse strainer or a food mill. Return the liquids to the pot and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.
Reheat and serve, garnished with a sprig of dill. Makes 4 servings
The variety of mini sweet peppers now available in fruit markets lends itself to lots of attractive appetizers like this one. Try it for your next melava malka.
7 ounces feta cheese
1/4 cup fresh basil, checked
1 sprig fresh rosemary, checked
1/4 cup sundried tomatoes (the dried ones, not the ones packed in oil)
Slice the peppers from stem to tip on one side, leaving the stem intact. Carefully remove the seeds (there aren’t too many).
In the bowl of a food processor, process the basil, rosemary and sundried tomatoes. Pulse until evenly chopped and the mixture is very fine. Remove from the food processor and place in a mixing bowl. Add the feta and combine.
Use a small spoon to stuff the feta mixture into the peppers. Place stuffed peppers on the prepared baking sheet.
Bake for 8-10 minutes, until peppers are just starting to soften. Transfer to a serving dish and serve hot or cold.