The Bold and the Beautiful
Give your dish some drama with these bell pepper-centric recipes
Brightly colored with a smooth skin and satisfying crunch, bell peppers can make a meal unforgettable—both as the star of the meal or as a supporting player.
These nutritional powerhouse are packed with antioxidants, vitamins and minerals; in fact, one medium-sized bell pepper provides 169% of the recommended daily intake of Vitamin C, making it one of the richest dietary sources of the immune-boosting vitamin.
Although bell peppers are in fact fruits and taste great raw, they shine when roasted, sauteed, or grilled. Cooking the peppers brings out their sweetness and smokiness and adds great color, flavor, and texture to any dish.
While bell peppers make a sweet, fresh addition to salad, pizza, flatbreads, stir-fries, and sandwiches, they shine when placed in the spotlight. Let’s explore some recipes and local dishes that make the bell pepper the star of the show.
BROUGHT TO YOU BY
Recipes
Roasted Red Pepper & Feta Dip (gluten-free)
2 red bell peppers
8 ounces feta cheese
¼ teaspoon salt
2 tsp. lemon juice
3 tbsp. extra virgin olive oil
Begin by roasting the red peppers in the oven at 450 degrees, turning the peppers every 20 minutes for about an hour until the outside of the peppers are blackened and blistered. Cool the peppers on the counter before handling them. Prepare the peppers by pulling out the stems and removing the seeds of the pepper. Break up the cheese into small pieces and place it in a food processor. Add the pieces of pepper to the food processor and pulse until liquified. Add salt and lemon juice and pulse a few times. Drizzle in the oil and pulse a few more times. Serve with pita or fresh crudites.
Baked Eggs in Pepper Boats
3 bell peppers (any color)
6 eggs
½ an onion, finely chopped
Handful of kale, finely chopped
Olive oil
Fresh herbs (Any you have on hand will work, but we like basil with this.)
Preheat the oven to 350 degrees. Halve the peppers and remove the ribs and seeds. Rub some olive oil all over the pepper. Stuff the pepper with the chopped kale and onions, creating a hollow for the egg. Carefully break the egg into a small ramekin and slowly pour into each pepper. Repeat until each pepper is filled, but take care not to overfill. Season with salt and pepper and bake for 12-15 minutes or until the eggs set to your liking. Garnish with freshly chopped herbs.
Local Peppers to Ponder
Spicy Salted Pepper (with tofu, shrimp, or chicken wings)
Ying’s Teahouse & Yum-Yum, 4312 N. High St., Columbus.
A Chef’s Specialty, Ying’s elevates the green pepper by sauteeing it in a special blend of garlic and salt. Regardless of what proteins the peppers accompany, their sweetness shines in this pungent, savory dish.
Rice Bell (gluten free, dairy free, vegan)
Oil & Thyme, 2910 Hayden Road, Columbus.
These classic stuffed peppers are a tasty and healthy way to enjoy bell peppers. Stuffed with rice, tomatoes, onion, garlic, pepper, salt, parsley, herbs, and spices, they are the ultimate comfort food when you are craving something warm, fresh, and nourishing.
Loaded Fajita Pierogi Skillet
Pirate Pierogi, 1282 Essex Ave, Columbus. (ghost kitchen)
Everyone knows that bell peppers are an essential part of a great fajita. This pierogi skillet takes the idea of a fajita and applies it (to delicious effect) to the Polish staple food. This dish includes five pierogies coated in southwest-style seasoning and topped with chicken, onion, green peppers, tomatoes, cheddar cheese, and sour cream—Definitely not health food, but supremely delicious.
BROUGHT TO YOU BY
