By United Supermarkets Dietitian Team
As the leaves start to turn shades of red and yellow, the fall season brings with it an abundance of colorful and flavorful fruits and vegetables. Among these seasonal delights are bell peppers — they stand out for their vibrant hues in various culinary creations from July to October but can also be found year-round.
From bright reds to luscious yellows and deep greens, bell peppers not only add visual appeal to our dishes but also offer a delightful mix of sweet and tangy flavors. Let’s explore the culinary wonders of bell peppers and celebrate their presence in fall feasts.
Bell peppers, also known as sweet peppers, are cultivars of the species Capsicum annuum. They are native to Central and South America and have a long history of cultivation dating back thousands of years. Initially, bell peppers were valued for their ornamental beauty, but over time, their sweet and crisp flavor made them a staple ingredient in various cuisines around the world. Bell peppers come in different colors, each signifying its level of ripeness: green is unripe, while red, yellow, and orange varieties are fully matured.
One of the most delightful aspects of bell peppers is their culinary versatility. They add a pop of color, flavor, and crunch to countless dishes, making them a go-to ingredient for chefs and home cooks alike. Whether used raw in salads, sliced for dipping in hummus, or roasted to bring out their sweetness, bell peppers elevate the taste and visual appeal of any meal. Their sweet flavor pairs well with savory ingredients like onions, garlic, and herbs, while their crunchy texture provides a satisfying contrast in various dishes.
Aside from being delicious, bell peppers offer a range of health benefits. They are low in calories and high in essential nutrients like Vitamin C, Vitamin A, and potassium. Vitamin C boosts the immune system and supports healthy skin, while Vitamin A is essential for eye health. The combination of nutrients in bell peppers contributes to overall health and well-being, making them an excellent addition to a balanced diet.
With the arrival of the fall season, bell peppers become a prominent and adaptable fruit, bringing vibrant hues and a refreshing climate to our meals. Whether consumed raw, cooked, or roasted, they enhance the taste and appearance of our dishes, enriching our gastronomic adventures during this time of year. Moreover, their healthful advantages further contribute to their appeal, making them an essential inclusion in our autumnal gatherings and festive occasions
Stuffed Bell Peppers
What You Need
- 1 lb. shredded rotisserie chicken
- 1/2 c. quinoa
- 1 can corn
- 1 can Low Sodium Black Beans
- 1 eggplant
- 1/2 c. salsa of choice
- 6 bell peppers
How It’s Made
1. Preheat oven to 375 degrees.
2. Dice eggplant.
3. On a packing sheet lined with parchment paper, roast eggplant for 20 minutes.
4. Cook quinoa according to package directions.
5. Drain and rinse beans and corn.
6. In a large bowl combine the shredded chicken, cooked quinoa, corn, beans, and eggplant and salsa to mix.
7. Cut the tops off of the bell peppers and scoop out the insides.
8. Pack peppers full of the mixture and place on the same parchment paper baking sheet.
9. Cook in oven for an additional 10 minutes.
