Storage
· On countertop: Keep away from sunlight in a cool, dry place for a day or two.
· In the Refrigerator: Place in a bag with holes for 1-2 weeks. For cut peppers, wrap them or place them in an airtight container.
· Freezing:
1. Wash and dry.
2. Cut them into strips, dices, or rings.
3. Blanching (briefly boiling) before freezing can help preserve their texture and flavor, but it is optional.
4. Spread the cut pieces on a baking sheet, not touching each other, and freeze until solid.
5. Transfer them to a bag or container. They can last for up to 6-12 months.
Stuffed Bell Peppers Recipe
Ingredients:
· 4 large bell peppers (any color)
· 1 cup cooked rice or quinoa
· 1 can (15 oz) black beans
· 1 cup corn kernels (canned, fresh, or frozen)
· 1/2 cup chopped onions
· 1 cup shredded cheese (cheddar or mozzarella)
· 1 teaspoon garlic powder
· 1 teaspoon cumin
· Salt and pepper to taste
· Optional: 1/2 cup chopped tomatoes, salsa, or tomato sauce
Instructions:
Preheat the oven to 375 degrees F (190 degrees C).
1. Wash and cut off the tops. Remove the seeds and membranes. If they don’t stand upright, slightly trim the bottoms without creating a hole.
2. In a large bowl, mix the cooked rice or quinoa, black beans, corn, onions, and optional tomatoes or salsa. Stir in the garlic powder, cumin, salt, and pepper.
3. Spoon the filling into each bell pepper as much as possible. Place the stuffed peppers upright in a baking dish.
4. Cover the dish with aluminum foil and bake for about 30-35 minutes, or until the peppers are tender.
5. Remove the foil, sprinkle cheese over the top of each pepper, and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
6. Let the peppers cool for a few minutes. They can be served with a side of salad or as a standalone dish.
Tips:
· This recipe allows for various modifications. You can add ground meat or tofu, use other spices, or vegetables.
· Bell peppers can be eaten raw, roasted, stuffed, stir-fried, and included in many dishes.
Fun Facts:
· Bell peppers can change color as they ripen. They start as green and can turn yellow, orange, and red. Some varieties even turn purple, brown, or nearly black.
· As bell peppers change from green to red, they become sweeter. This is because they accumulate more sugars as they ripen.
· Red bell peppers contain more than twice the vitamin C of green bell peppers.
· Scientifically, they are fruits because they contain seeds. However, in cuisine, they are treated as vegetables.
· Native to Central and South America.
· They are not spicy. They don’t have capsaicin, which gives chili peppers their spiciness.
