Bell peppers are similar to tomatoes in that they are a fruit but you sure wouldn’t want them on your ice cream. In fact, they are related to chili peppers (duh!), tomatoes, and breadfruit. They are popular raw as additions to salads or cooked included in a medley for a side or otherwise. They are primarily water and carbs but offer a fair amount of fiber. They are good sources of antioxidants that are associated with health benefits as well as eye health and reduced risk of anemia.

You will find them on the vine or in the market place in a number of colors. They most prolific is green, which may have a bitter taste because they are not fully ripe. If left to full maturity they will be yellow, orange, or red.

They are part of the nightshade family but generally pose no health risks if consumed in moderate amounts. However, they can be a trigger for allergies in some people.

Bell Pepper & Cheese Egg Cups

Ingredients:

• 4 medium bell peppers
• Salt and pepper to taste
• 8 large eggs
• ¼ cup Mexican-blend shredded cheese
• Cilantro, optional

Directions:

• Preheat oven to 400°F. Coat a baking pan with cooking spray.
• Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle each with salt and pepper.
• Bake the peppers for 15 minutes. Remove the pan from the oven and crack 1 egg into each pepper cup. Season with the salt and pepper, then top each with 1/2 tablespoon cheese.
• Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

Eggplant-Stuffed Peppers

Ingredients:

• 2 large eggplants (1 lb. each)
• 1 28-oz. can whole peeled tomatoes
• 1 clove garlic, minced
• 2½ teaspoons ground cumin
• 1¼ teaspoons paprika
• 1¼ teaspoons ground coriander
• 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
• 1 onion, finely chopped (1 cup)
• 3 cloves garlic, chopped
• 6 medium bell peppers

Directions:

• Preheat oven to 400°F. Prick both eggplants several times with a fork; place on a rimmed baking sheet. Roast 30 to 35 minutes or until soft all over when touched. Cool about 15 minutes or until easy to handle. Reduce oven temperature to 375°F.
• Meanwhile, drain liquid from canned tomatoes into bottom of a 3-quart baking dish. Add minced garlic, 1½ teaspoons of the cumin, and ¼ teaspoon each of the paprika and coriander; mix well.
• Coarsely chop drained tomatoes; spread half of the tomatoes in baking dish. Place the remaining tomatoes in a medium bowl.
• Peel and coarsely chop eggplants. Add eggplants, chickpeas, onion, and chopped garlic to bowl with tomatoes. Stir in the remaining 1 teaspoon each cumin, paprika, and coriander.
• Cut off pepper tops and set aside; remove seeds and membranes. Spoon eggplant mixture into peppers. Place peppers in the baking dish.
• Bake 30 minutes. Place tops on peppers; bake 30 minutes more or until peppers are tender and tops start to brown. Serve warm or at room temperature with pan sauce on the side.

Stuffed Peppers

Ingredients:

• 1 cup water
• ½ cup rice
• 1 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 bell peppers
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• ¼ cup grated Parmesan cheese, optional

Directions:

• Preheat the oven to 350 degrees F.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed.
• Meanwhile, warm a large skillet over medium heat, add beef, onion, and garlic; cook and stir until meat is evenly browned and onion is softened. Set aside.
• Remove and discard tops, seeds, and membranes of bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.
• Mix browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.
• Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.