BELL PEPPER RECIPES

Due to their high vitamin and mineral content, bell peppers are known for their beneficial effects on a number of systems in the human body, like cardio-vascular system and optic system, and are also important for maintaining general health and hygiene.

They are so easy to store ~ simply remove the seeds and ribs and chop them into your desired size.  Measure the chopped peppers out into freezer bags and toss in your freezer to use in stir fries, frittatas, omlettes, sauces, lasagnas, chilies and soups!!!

ROASTED FINGERLINGS WITH RED & YELLOW PEPPERS - Tamara Stimpson

I usually make this dish for Thanksgiving or whenever we have large gatherings.  It makes plenty so you'll have leftovers for dinner or lunch the next day!

Ingredients:

1/2 cup plus 2 tbsp olive oil

2 large red & 2 large yellow bell peppers, cut into 1/4" wide strips

1 large red onion, thinly sliced

salt and pepper, to taste

3 lbs fingerling potatoes, halved lengthwise

1/2 cup chopped fresh parsley

1/4 cup chopped shallots

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

1 tbsp chopped fresh thyme

1/4 cup white wine vinegar

• Preheat oven to 425F
  

• Pour 1/2 cup oil onto a large rimmed baking sheet.  Spread all peppers and sliced red onions over the pan evenly.  Season with salt and pepper.  Toss gently to coat and place in oven to roast for 10 minutes.
  

• Remove pan from oven and place halved potatoes and remaining 2 tbsp oil in a large bowl.  Season with salt and pepper and toss to coat.  Arrange potatoes in a single layer on top of peppers (ensure cut sides are facing up).
  

• Place pan back in the oven and roast until potatoes are tender and beginning to turn golden, approximately 50 minutes. *This can be done 2 hrs ahead if preparing a meal in advance - just let stand at room temperature and reheat in a 425F oven for 10 minutes*
  

• Sprinkle chopped parsley & shallots over potatoes and roast for 5 minutes longer in oven.
  

• Remove and transfer to a large platter before sprinkling with chives, basil and thyme.  Drizzle with vinegar and toss to coat.  Season with salt and pepper if necessary.
  

LECSO - Tamara Stimpson

This traditional Hungarian meal is delicious and simple to make!

Ingredients:

1 onion, coarsely chopped

4 cloves garlic, finely chopped

1 large 28oz can of diced tomatoes

2 - 3 banana peppers, thickly sliced

2 - 3 green or red bell peppers, thickly sliced

1 package of smoked sausages, sliced in 1/2" rounds

Vegetable or olive oil

• Heat oil in a large skillet with a lid, over medium  high heat.
  

• Add onions and garlic and saute for a few minutes, or until fragrant.
  

• Add all the peppers and saute, stirring often, for approximately 5 minutes.  Add the can of tomatoes with all the juices.  Stir in the sausages.  Bring to a boil while stirring occasionally and then turn to medium low.
  

• Cook, covered, for approximately 40 minutes, stirring occasionally to prevent sticking.
  

• Serve alone or over boiled potatoes that have been coarsely mashed with a fork!
  

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca