Thursday, June 16, 2016

Question for Mom


Do red, orange and yellow bell peppers taste any different? - Mary B.

When you eat them raw, red bell peppers are the sweetest.  But if you cook them, there is not much difference in taste, especially if they’re seasoned. In case you’re wondering, red bell peppers have the most vitamin C.  I avoid using green bell peppers because I find them hard to digest.

Brightly colored cooked bell peppers in their own juice remind me of sunny summer vacation days in France. 
Tri-Colored Grilled Bell Peppers – serves 4-6 as an appetizer or side dish 
1 large red bell pepper 
1 large yellow bell pepper 
1 large orange bell pepper  
Salt 
Black pepper 
1 tablespoon olive oil (optional) 
1 2-ounce can anchovies (optional) 
Wash the peppers and cut them in half through the stem end.  Cut out and discard the stems and seeds. 
If using the stove’s broiling unit: place the oven rack at least 4 inches below the gas flames or electric coils.  Line a cookie sheet with foil or use a silicone baking sheet on top of the cookie sheet.  Place the pepper halves, skin side up, on the foil or the silicone sheet.  Fold the edges of the foil so that any juices will stay within it.  
If using an outdoor grill: lay the pepper halves on the grill so that the skin side faces the heat. 
Turn the heat to high and broil the peppers for 4-5 minutes (depending on size), or until the skins have begun to blacken.  Then use tongs to shift the pepper halves around so that the yet-to-blacken areas will be closer to the heat source.  Broil or grill for another 4-5 minutes, or until the skin is mostly blackened.  

Remove from the heat and quickly transfer the peppers to a bowl.  Cover the bowl with a lid, foil or plastic wrap, which will trap the steam and allow the peppers to finish cooking. 
When the peppers are cool enough to handle, pull off and discard the skins, keeping as much juice as possible in the bowl.  Cut or tear each of the pepper halves into 4 or 5 strips and return them to the bowl.  If there is very little juice, add some olive oil.  Season with salt and black pepper, cover and set aside until needed. 
If you like anchovies, add some to the bowl and mix gently before serving.

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