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Old 07-07-2008, 10:24 PM   #1  
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Default This Weeks' Heathiest Food - BELL PEPPERS

Bell Peppers
Bell peppers are available year-round.
This week we celebrate bell peppers. The splash of color that bell peppers add to your meals is not only a feast for your eyes, but is also great for your health. Green, red, yellow, purple and black—what other vegetable can add such a wide range of colors, tangy taste and crunchy texture to your "Healthiest Way of Eating?"

Nutritional Value
While we think of oranges as a rich source of vitamin C, one cup of red bell peppers provides 291% of the daily value! One cup also contains 105% DV for vitamin A, 12% DV for vitamin B6, and is a concentrated source of carotenoid phytonutrients.

Yumm - o!

Good stuff. Green ones are my least favorite. I think orange is my favorite right now. Though I really I also adore the yellow and of course, the red ones.

I love them, grilled, roasted, in dips, in stir fries, in salads, or just to munch on. They add great color and flavor to so many things.
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Old 07-07-2008, 10:33 PM   #2  
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I just had stuffed red peppers tonight. One of my favorites. Who knew they had so much Vitamin C!
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Old 07-07-2008, 11:01 PM   #3  
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I love peppers. There is no question about it. I stuff them, put them in eggs, eat them raw, put them in salads, satue with chicken, you name it.

Question - I'm always looking for alternative recipes for stuffing them. Sometimes I'll do beef and rice but other black beans and rice. What do other people use to stuff their peppers.
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Old 07-08-2008, 12:38 AM   #4  
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I go through tons of bell peppers. I grill or roast them in mass, then put them in fajitas, in pasta dishes, in salads, etc...I eat them raw in salads, too, or use them to dip. Yum.

LOVE them.
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Old 07-08-2008, 01:07 AM   #5  
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I don't really care for green peppers, but I LOVE red and yellow peppers on my pizza. The yellow ones are so much sweeter to me and on sandwiches and pizza.. Yummy.
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Old 07-08-2008, 01:58 AM   #6  
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Peppers are my favourite veggies at the moment, they are so tasty and so easy! I throw them with everything, cooked or raw, just chop them and you are ready to go. I like most veggies but theyre the only ones i can eat raw and since im so lazy, i quite often do!
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Old 07-08-2008, 04:28 AM   #7  
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Bell peppers are one of my go-to veggies. They are one of the few veggies I'll buy without knowing for sure how I'll use them. I put them in everything: casseroles, soups, stews, egg dishes, stir fries, you name it. My SO doesn't like mushrooms, so bell peppers are a frequent substitute for mushrooms for us.

I also make an awesome sauce by roasting them and pureeing them with roasted eggplant, lemon juice, paprika, olive oil, salt and pepper.
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Old 07-09-2008, 03:38 PM   #8  
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I almost never buy green peppers anymore. I love red, yellow and orange ones, probably red the most. Like Barbara, I buy them all the time, not for a specific purpose. The ones I get here have been outstandingly lately, so fresh and crisp, and well, almost glowing!

I put them in many things, most of which have been mentioned above.....
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Old 07-18-2008, 07:41 PM   #9  
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Stuffed Red Peppers--with modifications

Preparation Time: 30 minutes (mostly for cooking rice)
Baking Time: 30-45 minutes


4 big red bell peppers (cut in halves, to make 8 servings)
1/2 cup chopped green onion (scallions)
1/2 lb mushrooms, cleaned and chopped small
1 carrot, cleaned and finely diced
2-3 cups cooked white and wild rice combo (I use brown rice with my own seasonings)
* 1 can black beans, rinsed and drained
1 cup corn - fresh, frozen or canned
*8-oz. Lite Velveeta cheese, diced (I use lower fat, organic shredded Sharp Cheddar
Fat-free cooking spray (or a few pumps of olive oil in a sprayer)
Salt and Pepper if desired

*(sometimes I use feta cheese & a few kalamata olives, shredded basil and cannellini beans instead of the above)


Cook rice. (I used brown rice w/my own seasonings. 1 tsp of olive oil or virgin coconut oil would be a nice addition.)

Cut peppers in half and remove seeds and membranes. They may appear to not entirely be cup-shaped, since you should remove the stems, but don't worry - the filling is thick and should not seep out. Arrange the 8 pepper halves in a large, shallow baking dish(es).

Soften onions, mushrooms, and carrot in a large skillet sprayed with cooking spray, I use olive oil spray. Add rice, beans and corn; heat through. Season with salt and pepper if desired. Stir in cheese until melted.

Spoon equal amounts into pepper halves. Baked at 350º for 30-45 minutes or until peppers are fork-tender but still firm.

Nutritional Info: (per serving) 199 calories, 6 g. fat, 4 g. fiber (This is for my version of the recipe, with brown rice and reduced-fat cheddar.) about 4 points per serving

Original recipe from: Weight Watchers Community Recipe Swap

I also like sauteed onions, tomatoes, brown rice, green chilies, green lentils and parsley and lemon juice for stuffing in red peppers!
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Old 07-18-2008, 08:35 PM   #10  
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Default Yum!

Y'all got me curious so I did a search for Stuffed Red Peppers and found this delicious looking thing at Epicurious! I am making this tomorrow!

Source: Gourmet | July 1999


This recipe can be prepared in 45 minutes or less.

Servings: Serves 8.
subscribe to Gourmet
4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil
Preheat oven to 425°F and lightly oil a large shallow baking pan.

Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
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Old 07-18-2008, 09:51 PM   #11  
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Thumbs up

Manic - That stuffed red bell pepper recipe sounds incredible. Please post your opinion after eating it.
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Old 07-21-2008, 02:44 PM   #12  
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Oh you must TRY these stuffed peppers...simply wonderful! Normally I reduce the amount of oil in a recipe, but this time I did not, I followed this exactly. It was scrumptious! I used sweet orange "sungold" tomatoes and cherry tomatoes and a walla walla sweet onion and fresh basil from the garden.
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