It is November, and National Pepper Month has finally arrived.
We have written about peppers in our quest for various pepper dishes & found they are a most popular vegetable, included in many of the most familiar ethnic dishes.
The terms pepper & chili are used interchangeably, both being vegetables.
Amazingly full of vitamins, peppers are vibrantly colored, add texture, and sometimes heat to dishes.
Store unwashed & in the refrigerator within paper bags – this is best to keep them from drying out & prevent them from molding. They will keep for at least a couple of weeks this way.
Overcooking peppers will result in bitterness. So, remember to cook ONLY to the point of tenderness, but still firm. Their flavor changes when roasted. As well, they become softened.
Check out How to Roast Sweet Mini-Peppers:
Chili peppers are know to get hotter the longer they ripen on the plant.
The most recognized & common peppers are bell peppers, or capsicum, which are sweet & mild, and come in colors from dark green, yellow, orange, red to dark purple, and show well when mixed in salad.
The larger, more mild peppers are most attractive, uniform & suitable pepper for stuffing. Be sure to check out Kimberly’s recipe for Sensationally Stuffed Peppers with Chevre!
Bell peppers add complexity & flavor to soups, stews, sauces, casseroles, and relishes.
The red bell peppers are also referred to as pimento peppers, and are really green peppers that have gone through ripening stages until they finally reach red colors. They are beautiful canned.
Cayenne & cherry peppers are commonly canned & pickled. The hot peppers available readily are habanero, jalapeño, as well as chipotle & piri piri, at times. Good in sauces, relishes, salsas & condiments.
Some of these hot, spicy peppers are also great stuffed! Check out this recipe for How to Roast Bacon, Cheddar & Piquillo Stuffed Jalapeño Peppers:
Without peppers, we would be missing that extra flavor, complexity & heat we tend to appreciate in our food.
National Pepper Month has so many exciting recipes that could entice us…enjoy them to the fullest.
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
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I hope you enjoy this Pepper Info on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
Similar Posts:
- How to Roast Bacon, Cheddar & Piquillo Stuffed Jalapeño Peppers + Video
- How to Pickle Hot Peppers: National Pickled Peppers Month
- How to Roast Sweet Mini-Peppers in a Roasting Tray + Video
- Order Green Pepper Seeds from the ‘Cooking with Kimberly’ Kitchen Garden
- Web Chef Review: Epicureal Piri Piri Chillies
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