Sweet Peppers
Sweet peppers are a member of the capsicum family which originated in Mexico and Central America. Columbus discovered them and introduced them to the rest of the world. In Spain they are called "pimientos".
Green peppers are an unripe version of the red or yellow peppers. They are all very generous in vitamin C, but the more mature red ones are much higher in beta carotens.
Sweet peppers are used in cuisines all over the world. Not only for their flavor and versatility, but because they add life and beauty to any dish - who can resist those glistening, bright colors.
Raw, cooked, stuffed, pickled or immersed in olive oil, the experts say it's best to remove the skin. This is accomplished by roasting the whole pepper over a burner until skin blackens, blisters and can then be easily scraped off.
Green peppers are an unripe version of the red or yellow peppers. They are all very generous in vitamin C, but the more mature red ones are much higher in beta carotens.
Sweet peppers are used in cuisines all over the world. Not only for their flavor and versatility, but because they add life and beauty to any dish - who can resist those glistening, bright colors.
Raw, cooked, stuffed, pickled or immersed in olive oil, the experts say it's best to remove the skin. This is accomplished by roasting the whole pepper over a burner until skin blackens, blisters and can then be easily scraped off.
