April Veggie of the Month: Bell Peppers
Discover the culinary delights of our Veggie of the Month: Bell Peppers! Bursting with flavor and nutrients, these versatile vegetables are perfect for salads, stir-fries, and more. Join us this month as we explore delicious recipes and celebrate the vibrant colors and health benefits of bell peppers!
Benefits:
- High water content! (>90%)
- High vitamin content
- Contain several different antioxidants with different benefits (prevent chronic conditions like heart disease and cancer)
- Good source of iron AND vitamin C, which helps iron absorb in the gut
- Improve eye health
Prep:
Adequately rinse or add one tsp of baking soda to 2 cups of water and soak for 15 minute (removes more pesticides)
Recipes
Chinese Cabbage Salad
Ingredients:
- 6 Mandarin Oranges or Clemntines
- 2 tablespoons of Rice Vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 tbsp tahini
- 2 tbsp fresh grated ginger
- 1/2 tsp asian chili paste
- 2 cups shredded red cabbage
- 2 cups shredded kale
- 2 cups packaged julienned carrots
- 2 cups sliced red peppers
- ½ cup dry roasted peanuts, finely chopped (unsalted)
- ¼ cup sliced green onions
Directions:
- Peel, seed, and section mandarin oranges over a bowl to catch juice; reserve 2 tablespoons of the juice.
- In an extra-large bowl whisk together the reserved orange juice, vinegar, soy sauce, tahini, sugar, ginger, and chili paste. Add orange sections, cabbage, kale, carrots, sweet peppers, ¼ cup of the peanuts, and the green onions; toss to coat.
- Top servings with the remaining ¼ cup peanuts.
https://www.forksoverknives.com/recipes/vegan-salads-sides/chinese-cabbage-salad/
Spiced Eggplant Stuffed Peppers
Ingredients:
- 2 large eggplants (1 lb. each)
- 1 28-oz. can no-salt-added whole peeled tomatoes
- 1 clove garlic, minced
- 2½ teaspoons ground cumin
- 1¼ teaspoons paprika
- 1¼ teaspoons ground coriander
- 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
- 1 onion, finely chopped (1 cup)
- 3 cloves garlic, chopped
- 6 medium yellow and/or green bell peppers
Directions:
- Preheat oven to 400°F. Prick both eggplants several times with a fork; place on a rimmed baking sheet. Roast 30 to 35 minutes or until soft all over when touched. Cool about 15 minutes or until easy to handle. Reduce oven temperature to 375°F.
- Meanwhile, drain liquid from canned tomatoes into bottom of a 3-qt. baking dish. Add minced garlic, 1½ teaspoons of the cumin, and ¼ teaspoon each of the paprika and coriander; mix well.
- Coarsely chop drained tomatoes; spread half of the tomatoes in baking dish. Place the remaining tomatoes in a medium bowl.
- Peel and coarsely chop eggplants. Add eggplants, chickpeas, onion, and chopped garlic to bowl with tomatoes. Stir in the remaining 1 teaspoon each cumin, paprika, and coriander.
- Cut off pepper tops and set aside; remove seeds and membranes. Spoon eggplant mixture into peppers. Place peppers in the baking dish.
- Bake 30 minutes. Place tops on peppers; bake 30 minutes more or until peppers are tender and tops start to brown. Serve warm or at room temperature with pan sauce on the side.
https://www.forksoverknives.com/recipes/vegan-baked-stuffed/spiced-eggplant-stuffed-peppers/
Israeli Pepper Tomato Salad
Ingredients:
- 6 medium tomatoes, seeded and chopped
- 1 each medium green, sweet red and yellow peppers, chopped
- 1 medium cucumber, seeded and chopped
- 1 medium carrot, chopped
- 3 green onions, thinly sliced
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons each minced fresh cilantro, parsley, dill and mint
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions:
In a large bowl, combine the tomatoes, peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
https://www.tasteofhome.com/recipes/israeli-pepper-tomato-salad/
Summer Bounty Ratatouille
Ingredients:
- 1 large eggplant, peeled and cut into 1-inch cubes
- 1-1/2 teaspoons kosher salt, divided
- 3 tablespoons olive oil
- 2 medium sweet red peppers, cut into 1/2-inch strips
- 2 medium onions, peeled and chopped
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon herbes de Provence
- 1/2 teaspoon pepper
- 3 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1-1/2 cups water
- 4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick 1/4 cup chopped fresh basil
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh parsley
- 2 French bread baguettes (10-1/2 ounces each), cubed and toasted
Directions:
- Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well.
- In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally.
- Stir in fresh herbs. Serve over baguette cubes.
https://www.tasteofhome.com/recipes/summer-bounty-ratatouille/
