Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- 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.
- 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.
Like it! Stuffed Green Peppers
- 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
- Cook rice, set aside.
- Remove pepper top and seeds.
- In a microwave-safe dish, cover and steam with 2-inches of water on high about 5 minutes. Place peppers on a baking pan.
- Heat oil add onion and celery. Cook until slightly soft. Add remaining items.
- Spoon ½ cup filling into each pepper. Sprinkle grated cheese on top.
- Bake 350°F for 10-15 minutes.
Yield: 6 servings
Nutrition Facts per Serving: Calories 250; Fat 9g; Cholesterol 10mg; Sodium 330mg; Carbs 35g; Fiber 9g; Sugars 5g; Protein 10g
Source: University of Illinois Extension
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