Difference between revisions of "Bell Pepper"

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{{vegetable}} | [[Cookbook:Chili Pepper|Chili Pepper]]
#REDIRECT [[wikipedia:Bell Pepper|Bell Pepper]]
[[Image:washing_peppers.jpg|right|bell peppers]]
The '''bell pepper''', sometimes ambiguously known simply as "pepper" or "capsicum", is a type of large mild [[Cookbook:Chili Pepper|chili pepper]] that is considered by many to be without heat. Bell peppers are often considered to be merely [[Cookbook:Vegetables|vegetables]], not [[Cookbook:Spice|spices]], even though some people find them to be slightly hot.
Bell peppers are green while developing and then ripen to a variety of colors, of which red and yellow are the most common but purple and orange are also found. They are edible while still unripe and have a distinctly different (and milder) taste in that state. Compared to green ones, red ones have three times as much vitamin C and 11 times as much beta carotene. Red ones are often heated over a fire, such as a gas [[Cookbook:Range|range]], to remove the skins. Some methods of doing this can add a distinctive smokey flavor.
Bell peppers are commonly added to [[Cookbook:Pizza|pizza]], [[Cookbook:Stir-fry|stir-fry]], and [[Cookbook:Sweet and Sour|sweet and sour]]. They can also be opened at the top and deseeded, then stuffed and [[Cookbook:Baking|baked]].
For general usage: slice in half lengthwise, then remove the stem, core, seeds, and white veins.
{{Seasonality|Bell Pepper|2|2|2|2|2|3|3|3|3|3|3|2}}
Green (unripe) bell peppers are available all year, with their peak season falling between July and November. The ripe varieties are more sensitive to season and will reach their peak towards the end of the green pepper's season.
==Recipes featuring bell peppers include==
*[[Cookbook:Easy Chili|Easy Chili]]
*[[Cookbook:Paprika Chicken|Paprika Chicken]]
*[[Cookbook:Southwestern Scramble|Southwestern Scramble]]
*[[Cookbook:Chili (Vegan)|Chili (Vegan)]]
*[[Cookbook:San Francisco style Scallop Ceviche|San Francisco style Scallop Ceviche]]
*[[Cookbook:Moqueca de Peixe|Moqueca de Peixe]]
*[[Cookbook:Chili con carne|Chili con carne]]
*[[Cookbook:Bobó de Camarao|Bobó de Camarao]]
==See Also==
{{wikipedia|Bell pepper}}
* [[Cookbook:Chili Pepper|Chili Pepper]]
==External Links==
* [http://www.fbnr.com/ECguide/ECGhtml/80270.htm fnbr.com]
[[Category:Featured ingredients|Bell pepper]]
[[Category:Ingredients available all year|Bell pepper]]
[[Category:Summer ingredients|Bell pepper]]
[[Category:Autumn ingredients|Bell pepper]]

Revision as of 17:04, 26 March 2012