Peppers are a weekly staple of mine. I’m even trying to grow them in my garden this year (SOOO SLOW!!!). Each one is so different in flavor.
The green pepper is more tangy and I like this in my chili or lettuce salad.
The red pepper is sweeter and I’ll add this to my veggie salads. My husband doesn’t eat tomatoes, so wherever a grape tomato is requested in a recipe I substitute red pepper.
The yellow is the sweetest of all and goes well in tuna or wild salmon salad (from Coscto in cans) mixed with avocado mayo.
You must use the red and yellow sooner than the green because they will get soft and mushy. Put them in the fridge to extend their life.
That’s all for this post on weekly veggie staples – remember – my job is to make you more aware of the variety of items available to you in our global grocery economy we are in. No one wants to read long medical blogs anymore. Just follow along in my journey and learn how I got rid of my diabetes (II) medications.
Here are some quick pairings for you:
- green pepper instead of beans in your chili (beans are a WHOLE ‘nother blog post)
- yellow and red pepper in tuna or wild salmon salad placed on top of a seeded half of a cucumber (“Cucumber Boat”)
- great for dipping thick slices into homemade hummus (the kind with no sunflower or canola oils)
- slice any of these in half to make a “cup”, place uncooked grass-fed ground beef (or turkey), cooked quinoa, diced onions, spices and cook at 350 for 40mins (depending on your oven)
- dice all three, add feta crumbles and mix it with equal parts apple cider vinegar and olive oil; let it sit for an hour before eating – optional: cucumbers, red onions, grape tomatoes, celery (will last in fridge for a few days)
- stir fry slices with white sweet vidalia onion, snow pea pods, broccoli and place on top of tofu shirataki noodles (I find these in the produce section, oddly enough or by the cheeses)