BELL PEPPER Eat raw with a dip, in salad, or grilled. Variety of colors red, orange, yellow, purple, green; variety of sizes and shapes. Add cooked peppers to pasta, Chinese or Mexican dishes. Skin should be firm, stem fresh and green. Avoid soft spots or wilted peppers. Main ingredient in Louisiana Creole, Cajun, Italian and Mediterranean cooking. For roasted peppers char them under a broiler until the skin is black and blistered; cover for 15 minutes to allow the steam to loosen the charred skins; peel over a bowl to catch the juices. A red pepper is a mature green pepper with a sweeter, milder flavor. Refrigerate unwashed peppers in a plastic bag for up to a week. Dice for use in dips, pasta, or pizza. Wear rubber gloves when cooking with spicy peppers. Green peppers are least expensive. Bell Pepper Flavor becomes sweeter and milder with age Changes from green to yellow to red. Jalapeno & Serrano peppers Smaller but spicy cousins Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication: 04-5007-2013
Nutrition Notes Vitamin C, also known as ascorbic acid, is needed for growth and repair of body tissue. Vitamin C helps to form collagen, a protein used to make skin, scar tissue, and blood vessels. Vitamin C is also needed for cartilage, bones, teeth and healing wounds. Peppers are one of the highest sources of Vitamin C. Find recipes & videos at igrow.org Stuffed Green Peppers Ingredients 6 medium green peppers ½ cup chopped onion ½ cup chopped celery ¼ teaspoon garlic powder 2 tablespoons vegetable or olive oil Directions 1. Cook the rice and set aside. 2. Remove top and seeds from green peppers. 3. Steam the peppers in a microwave-safe dish by placing them in 2 inches of water and covering with a lid or plastic wrap. Microwave on high for about 5 minutes. 4. To make filling, cook onion and celery in oil until slightly soft. Add beans, rice, parsley, garlic and pepper. 5. Place green peppers on a baking pan. Spoon ½ cup of hot filling into each pepper. Top with grated cheese. 6. Bake at 350ºF for 10 to 15 minutes. (You can make this recipe ahead, cover and refrigerate until ready to bake; then bake at 350ºF for 30 minutes.) Serves: 6 (1-cup servings) Nutrition Facts per Serving: Calories 250, Fat 9g, Cholesterol 10mg, Sodium 330mg, Carbohydrates 35g, Fiber 9g, Sugar 5g, Protein 10g Sources: http://urbanext.illinois.edu/veggies/peppers.cfm http://umaine.edu/publications/4181e/ 1 16-ounce can kidney beans 2 cups cooked rice, brown or white ¼ teaspoon black pepper ½ cup grated cheddar cheese
BELL PEPPER Colors red, orange, yellow, purple, green; variety of sizes and shapes. Skin firm, stem fresh and green. Avoid soft spots or wilted peppers. A red bell pepper is a mature green bell pepper, flavor is sweeter and milder. Store unwashed peppers in a plastic bag in the refrigerator up to a week. Green peppers are least expensive. Eat raw with a dip or salad; try them grilled. Add cooked peppers to pasta, Chinese or Mexican dishes, pizza. Main ingredient in Creole, Cajun, Italian, Mediterranean. For roasted peppers char, cover to steam the charred skins loose, peel. Wear rubber gloves when cooking with spicy peppers. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: 04-5007-2013 This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
Stuffed Green Peppers Ingredients: 6 medium green peppers ½ cup chopped onion ½ cup chopped celery ¼ teaspoon garlic powder 2 tablespoons vegetable or olive oil 1 16-ounce can kidney beans 2 cups cooked rice, brown or white ¼ teaspoon black pepper ½ cup grated cheddar cheese Directions: 1. Cook the rice and set aside. 2. Remove top and seeds from green peppers. 3. Steam the peppers in a microwave-safe dish by placing them in 2 inches of water and covering with a lid or plastic wrap. Microwave on high for about 5 minutes. 4. To make filling, cook onion and celery in oil until slightly soft. Add beans, rice, parsley, garlic and pepper. 5. Place green peppers on a baking pan. Spoon 1/2 cup of hot filling into each pepper. Top with grated cheese. 6. Bake at 350ºF for 10 to 15 minutes. (You can make this recipe ahead, cover and refrigerate until ready to bake; then bake at 350ºF for 30 minutes.) Servings: 6 (1-cup servings) Nutrition Facts per Serving: Calories 250, Fat 9g, Cholesterol 10mg, Sodium 330mg, Carbohydrates 35g, Fiber 9g, Sugar 5g, Protein 10g Sources: http://urbanext.illinois.edu/veggies/peppers.cfm http://umaine.edu/publications/4181e/
Bell Pepper South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
Bell Pepper South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
BELL PEPPER Sampling Display Instructions Stuffed Green Peppers Ingredients 24 samples 32 samples 48 samples 4 medium 1/3 cup 1/3 cup Scant 1/4 teaspoon 1 ½ Tablespoons 12 ounces 1 ½ cups Scant 1/4 teaspoon 1/3 cup 6 medium ½ cup ½ cup ¼ teaspoon 2 Tablespoon 16 ounces 2 cups ¼ teaspoon 1/2 cup Samples: 1 pepper wedge with 2 Tablespoons topping Green peppers Chopped onion Chopped celery Garlic powder Vegetable or olive oil Canned kidney beans Cooked rice, brown or white Black pepper Grated cheese 3 medium ¼ cup ¼ cup 1/8 teaspoon 1 Tablespoon 8 ounces 1 cup 1/8 teaspoon ¼ cup Directions: 1. 2. 3. 4. 5. Cook the rice and set aside. Remove top and seeds from green peppers. Cut each pepper into 8 wedges. Steam peppers in a microwave-safe dish. Place them in 2 in. of water and cover with a lid. Microwave on high for 5 min. For the filling, cook onion & celery in oil until slightly soft. Add beans, rice, garlic, and pepper. Place green pepper wedges in baking pan. Spoon filling on top of peppers and top with grated cheese. Bake at 350ºF for 5-10 min. Don t overcook. Materials needed: Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks Pick it! Try it! Like it! produce sign or spoons as table tent Spoon, fork, spatula for serving Pick it! Try it! Like it! flyer or recipe Recipe video (optional) http://igrow. card org/m/article/pick-it-try-it-like-it/ Food allergy sign on table Notes: Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on small paper plates. Ask parent s permission before children may sample. Prepare Stuffed Green Peppers. Slightly undercook so that it keeps its structure. Place in crock pot and transport to the store. Keep heated. Display a whole green pepper with the stuffing and cheese inside as it would be normally served. Ask them if they use bell peppers often in their meals. Ask them if they could use this recipe. Point out that peppers are easy to grow at your home in a garden or container. Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication: 04-5007-2013