They are excellent sources of antioxidants and vitamin C; nine times higher in red peppers and twice vitamin C of green. Maybe that is why red peppers are more expensive than green, and takes less time to mature.
Sweet pepper or pepper (in UK and Ireland)
capsicum (in India, Australia, or NZ)
all the same, by a different name!
Great sauce with chicken, fish, vegetables, pasta, or topping for grilled eggplant sandwiches...
Use organic peppers
2 red bell peppers
1 green bell pepper
1 yellow bell pepper
-or any combination you like- There are orange, brown, white, rainbow, lavender, and dark purple bell peppers as well.
1 diced onion
1/3 cup (80 ml) olive oil
4 or more minced garlic cloves
3 diced organic tomatoes or 3 cups (720 ml) organic canned tomatoes
1/4 cup (60 ml) each: chopped oregano, basil, parsley; tomato purée
2 Tbs. (30 ml) each: balsamic vinegar and organic sugar
1 Tbs. (15 ml) chopped thyme leaves
1. Cut peppers in half, then 1/2-inch (125 mm) dice.
2. In a skillet, heat olive oil over medium heat.
3. Sauté the onions about 5 minutes.
4. Add garlic and peppers, cook 5 minutes.
5. Add tomatoes, tomato purée, sugar, and balsamic vinegar, simmer 20 minutes.
6. Add herbs and simmer a few more minutes. (Always adds herbs last to maintain their flavor.)
optional: Put some over "Gypsy Eggs".
http://veggiefernandezs.blogspot.com/2014/01/gypsy-eggs.html
optional: Put some over "Gypsy Eggs".
http://veggiefernandezs.blogspot.com/2014/01/gypsy-eggs.html
