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A Pepper a Day
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Florida bell peppers are no slouch when it comes to color and flavor. They can make any dish look and taste vibrant. Choose from green, red, yellow, orange, purple, “chocolate” and even white varieties—each packs plenty of juicy crunch and tangy, zesty taste.
Few natural foods are prettier. Bell peppers are bright and shiny, with a taste full of different notes and layers. Green peppers have a subtle hint of bitterness, while red, yellow and orange peppers have a sweeter, almost fruity flavor. Did you know a green pepper is simply a red pepper that is not ripe yet? This explains why the reds are sweeter. As the fruits mature (yes, a pepper is technically a fruit), the sugar content increases.
Bell peppers are an excellent source of dietary fiber and vitamins A and C. In fact, green peppers have twice the amount of vitamin C of orange juice, while red peppers have six times as much. Red peppers also contain lycopene, a powerful antioxidant that has been shown to reduce the risk of certain cancers. Both red and green peppers are low in calories and free of cholesterol and saturated fat.
When shopping, look for firm, well-formed, relatively heavy peppers with tight, shiny skin. Avoid peppers with soft spots, bruises, scars or watery-looking blemishes. Green peppers with streaks of red will be sweeter than solid green—but do not purchase them in hopes they will get redder and sweeter on your windowsill. Peppers stop ripening as soon as they are picked.
You can store peppers for up to five days in the refrigerator. Keeping peppers in a plastic bag is a good idea because they need humidity to stay succulent and fresh. Do not store peppers near ethylene-producing foods (like peaches and pears) or they will rot quickly. In general, green peppers will keep a little longer than red peppers because they are not as far along in the ripening process. Here is one of my favorite, quick and simple recipes for fresh Florida bell peppers.
FLORIDA SWEET BELL PEPPERS WITH BEEF
Ingredients:
2 medium Florida bell peppers (your color choice), seeds and stem removed, sliced into 1/4-inch strips
1 pound top sirloin or your favorite cut of beef, excess fat trimmed
Kosher salt and freshly ground black pepper, to taste
2 cloves of garlic, chopped
Olive oil for sautéing
1/2 onion, thinly sliced lengthwise (to match peppers)
1 large Florida tomato, roughly chopped
1 Tbsp. Worcestershire sauce
Trim any visible excess fat from the beef. Cut the beef across the grain into 1/4-inch-wide strips that are as long as the peppers and onions. Season the steak strips with kosher salt and pepper. Add chopped garlic to seasoned steak and let sit in the refrigerator for about 10 minutes. While the steak is sitting, heat a couple of tablespoons of oil in a large sauté pan on medium-high to high heat. When the oil starts to smoke, add the sliced onions and bell peppers. While stirring, cook until the peppers and onions are just barely starting to become tender, about 1-2 minutes. Add the tomatoes and cook for another minute. Remove the vegetables from the sauté pan to a bowl and set aside. In the same sauté pan, heat an additional 2 Tbsp. of oil on medium-high to high heat until the oil is almost smoking. Carefully add the strips of beef, and let them brown on both sides without much stirring. As soon as the beef reaches the desired doneness, add the cooked vegetables and Worcestershire, and cook quickly. Remove from heat and serve with seasoned brown rice or rice noodles.
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