Beat the heat
It’s in a hot pepper’s seeds and membrane, so avoid skin contact while chopping, and keep your hands away from your eyes.
Add zip to brunches
Throw diced hot peppers into omelettes and scrambled eggs, top a spinach quiche with thin banana pepper slices, or make jalapeño cornbread as a spicy side for poached eggs.
Start with a rich-tasting soup
Sauté a chopped onion until soft. Add four large red peppers, chopped, plus a diced potato and a pinch of thyme. Cover with vegetable or chicken stock, and simmer until all the vegetables are soft. Cool slightly, then purée until smooth. Serve with a dollop of low-fat sour cream.
Chop a jalapeño and a red sweet pepper, a peach or mango, a green onion, half an avocado and a small handful of cilantro. Mix with juice from a lime and a little olive oil. Use to top grilled pork, chicken, fish or tofu.
Tricolour pepper salad
Toss cooked fusilli or rotini pasta with slices of yellow, green and red peppers, cherry tomato halves, lots of diced parsley and some olive oil. Top with black olives and cubes of low-fat mozzarella.
A twist on bruschetta
Toast whole-grain baguette slices. Top with a mix of diced roasted sweet and hot peppers, minced garlic and a drizzle of olive oil.
Easy hot sauce
Purée an onion, a large can of tomatoes, a red sweet pepper, a jalapeño or red chili, a handful of cilantro and a large pinch of cumin. Bring to a boil and simmer for 40 minutes. Great with any Mexican dish.
Best fish kebabs
Alternate cubes of salmon and/or halibut with squares of green and red peppers. Brush with olive oil and squeeze on some lemon juice. Grill or roast until fish is cooked as desired.
A quick, versatile topping
Blend two roasted red peppers with a clove of garlic, a tomato and a little olive oil. Simmer about five minutes and serve over grilled chicken breast, white fish or roast potatoes.
Simple potluck dish
Halve a mix of colourful sweet peppers and remove seeds. Bake in medium oven for 15 minutes. Meanwhile, combine cooked brown rice or couscous with chopped green onion, tomato, parsley and, if desired, cubes
of cooked chicken. Fill pepper halves with mixture. Bake until stuffing is heated through.
This article was originally titled “Peppers Galore’ in the September 2010 issue of Best Health. Subscribe today to get the full Best Health experience’and never miss an issue!’and make sure to check out what’s new in the latest issue of Best Health