Three popular type of Peppers
While cooking at home, you can easily add extra flavour in your dish with peppers. it is obvious to keep bell pepper and other peppers in hand. Which one to choose over the 4,000 varied type viable. Not all peppers are alike, there are a great spread of flavour, from sweet to ouch…, some are deadly, they also come in a varied shapes and sizes…, and colour.
Each pepper has its special qualities. I have highlighted three of common papers for this conversation.
Bell Peppers
Bell peppers come in a varied spread of colors, they also vary in flavour. Although they might look different according to their colors, they come from the same plant, with a different stage of ripeness. The yellow, red, orangeades are sweeter, since they had more time to ripen. They can be used in any dish to add flavor.
Poblano peppers
Poblano peppers have a similarly mild flavor to bell peppers, but less sweet. Their name originates from the city of Puebla, Mexico. They are more slender in shape than Bell Peppers, with a pointy tip. They are used in chili.
Anaheim peppers
Anaheim peppers are thick-fleshed, bright green peppers that have lots of flavor with minimal spice. In terms of taste, they are very similar to poblano peppers, but are slightly fruitier and a touch spicier. Named for the Southern California hometown.
Recipe
Mediterranean Stuffed Bell Peppers
Ingredients (serves 4):
- 4 large bell peppers (any color, tops cut off, seeds removed)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked rice (or quinoa for a lighter version)
- 1 cup cherry tomatoes, diced
- 1 small zucchini, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt & pepper to taste
Optional topping: extra feta or grated Parmesan
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
- Add zucchini, cook 3–4 minutes. Stir in cherry tomatoes, olives, oregano, salt & pepper.
- Remove from heat, stir in rice (or quinoa), feta, and parsley.
- Stuff the mixture into the hollowed bell peppers.
- Place peppers upright in a baking dish. Cover with foil and bake 25 minutes.
- Uncover, sprinkle with extra cheese if desired, and bake 10 more minutes until slightly golden.
Serve warm with a drizzle of olive oil or alongside a crisp salad.
