29 September 2011

Sweet Peppers

Sweet Peppers are regularly available in my local grocery store and provide a nice alternative to the bell peppers that I use in many of my recipes.

They come in a variety of colors, and I usually grab the package with red, orange and yellow when I am in the vegetable isle. 

I enjoy small sweet peppers raw as a snack or on a salad.  They are also fantastic steamed -- just pop slices in the microwave with some water for about 5 minutes -- and served with a protein or other vegetables in a soft taco shell.

You can also grill sweet peppers with this simple recipe.

First slice the top off each pepper, rinse and scoop out the seeds.  Then cut each pepper in half.  Throw them in a plastic bag with some olive oil, balsamic vinegar, salt, pepper and garlic and give it a shake.  Shake it up and place peppers on a hot grill for about 5-7 minuted per side.  Serve as-is or with some parmesan cheese.  These make a great little appetizer if you are having an afternoon cook out.

Another appetizer idea is to simply steam some sweet peppers with garlic, salt and pepper.  Then add a drop of olive oil, and throw in the food processor for a quick spin.  Now you have a spread for fresh bread that is colorful and healthy.

Enjoy the taste and the color of these little vegetables.

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