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| 1 c
fresh, chopped Calories 46 Total Fat 0g Total Carbohydrate 9g Dietary Fiber 3g Sugars 6g Protein 1g Vitamin A 93% Vitamin C 317% Also a source of calcium, iron, vitamin E, vitamin B6, and folate. |
Season- summer Selecting- ripe red peppers will have deep, vivid colors, feel heavy for their size, and be firm enough to yield only slightly to pressure. Refrigeration- refrigerate up to 1 week Freezing- slice peppers into strips and freeze for up to 6 months. Run under warm water to thaw and eat. |
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Roasting Red Peppers |
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| Place pepper in a dry non-stick pan over medium high heat. |
When the skin becomes blackened, flip the pepper. Continue rotating the pepper until all sides are blackened. | Place the pepper in a bowl or brown bag for 15 minutes. This will make it easier to take off the skin. | |||||||
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| Peel off the skin. Some remaining blackened spots are okay. This is not a process of perfection. Just quickly remove the skin that peels off easily. | Remove the inner seeds, and cut the roasted pepper according to recipe specifications. | ||||||||
Use Red Peppers With: |
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| Southwest Pesto | African Superfood Soup |
Creamy
Stuffed Peppers |
Black Beans |
Open Faced Veggie Sandwich |
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