Bell Pepper

Pick it!

• Variety of colors-red, orange, yellow, purple, green; variety of sizes and shapes.
• Skin should be firm, stem fresh and green. Avoid soft spots or wilted peppers.
• 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.
• Green peppers are least expensive.

Try it!

• Add cooked peppers to pasta, Chinese or Mexican dishes.
• Main ingredient in Louisiana Creole, Cajun, Italian and Mediterranean cooking.
• For roasted peppers char under a broiler until skin is black and blistered; cover for 15 minutes to loosen the charred skins; peel over a bowl to catch the juices.

Ingredients

• 6 medium green peppers
• ½ C chopped onion
• ½ C chopped celery
• ¼ tsp garlic powder
• 2 Tbls olive oil
• 1 (16-oz) can kidney beans
• 2 C brown rice
• ¼ tsp black pepper
• ½ C grated cheddar cheese

Directions

1. Cook rice, set aside.
2. Remove pepper top and seeds.
3. In a microwave-safe dish, cover and steam with 2-inches of water on high about 5 minutes. Place peppers on a baking pan.
4. Heat oil add onion and celery. Cook until slightly soft. Add remaining items.
5. Spoon ½ cup filling into each pepper. Sprinkle grated cheese on top.
6. Bake 350°F for 10-15 minutes.