Peppers: Hot or Not?

Where do peppers originate from?

The scientific name for peppers is capsicum.  This species of plant is native to the American continents, where it has been cultivated for thousands of years.  Now you can find peppers worldwide as they have become a part of many different cuisines.

What makes some peppers hot?

A compound called capsaicin is found in most members of the capsicum plant family.  Capsaicin is a chemical that can produce a strong burning sensation to the mouth, especially if the consumer is not accustomed.

Sweeter tasting peppers, such as bell peppers, lack the chemical compound capsaicin, which is why they are not spicy like other members of the pepper family.  The lack of capsaicin in bell peppers is due to a recessive gene which eliminates the compound.

Currently, the world's hottest known pepper is the Carolina Reaper.  The more capsaicin in the pepper, the spicier it will be!






Did you know?  Green bell peppers are actually either a red, orange, or yellow bell pepper that hasn't ripened yet!

How to grow your own bell peppers

1. Plant seeds indoors 8-10 weeks before the last spring frost date (mid-February is a great time to plant!)

• Plant 3 seeds to a pot and thin out the weakest seedling (the remaining 2 will grow together).
• Make sure temperature is at least 70º for seed germination.

2. Fertilize garden soil.

3. Transplant outdoors once danger of frost has passed.

4. Harvest once peppers reach desired size/color.

For more information about growing your own peppers, please visit: https://extension.usu.edu/yardandgarden/vegetables/peppers




Nutrition Fact: Peppers are very abundant in vitamin C!  Bell peppers contain more than 100% of your daily vitamin C value!

 
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Use peppers to spice up your favorite recipes!

• Stir fries
• Sandwiches and wraps
• Soups
• Salsas
• Pastas
• Curries

Southwestern White Bean Chili

Yield: 2 quarts

Ingredients:

• 1 Tbsp olive oil
• 1 1/4 cup onions, diced
• 1 clove garlic, minced
• 1/2 cup green pepper
• 1/2 cup red pepper
• 2 jalapeños, seeded, diced
• 1 cup carrots
• 4 cups vegetable broth
• 3 cups white beans, cooked
• 1 cup corn
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp chili powder
• 1/3 cup cilantro
• 1 tsp salt

Directions: 

1. In a large pot, sauté onion in olive oil for 10-15 minutes, or until very translucent.
2. Add garlic, bell peppers, and jalapeños.  Sauté 5 minutes.
3. Add broth, beans, and corn.  Add cumin, coriander, and chili powder.  Bring to a boil, reduce heat, and simmer 15 minutes.
4. Add cilantro.  Adjust salt and pepper if necessary.

Make It a Meal!

This recipe is a wonderful addition to our Southwest White Bean Chili because it adds a healthy dose of monounsaturated fats, which helps increase satiety as well as confers health benefits.  Monounsaturated fats have been positively correlated with an overall reduction of LDL cholesterol while simultaneously being correlated with an overall increase of HDL cholesterol.  This combination allows monounsaturated fats to be strongly correlated with a decreased risk of cardiovascular disease.  The best approach for a heart healthy diet is to replace saturated fats with unsaturated fats (such as monounsaturated and polyunsaturated).  Rounding the meal out with a freshly sliced apple ensures a good dose of your daily fruit and vegetable intake.

Avocado Toast

Yield: 4 servings

Recipes from:

http://www.geniuskitchen.com/recipe/poached-eggs-avocado-toasts-358497?ftab=reviews#activity-feed

https://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe-2107472

Ingredients:

• 4 large eggs
• 2 tsp white vinegar
• 2 ripe avocados
• 2 tsp lemon or lime juice
• 4 slices whole wheat bread
• 1 cup cheese, grated (parmesan, edam, gruyere)
• 4 tsp unsalted butter
• salt and freshly-ground black pepper, to taste
• 1 tomato, sliced

Directions:

1. Perfect Poached Eggs:

• Add enough water to come 1 inch up side of narrow, deep 2-quart saucepan.  Add 1 tsp kosher salt and 2 tsp white vinegar and simmer over medium heat.  Meanwhile, crack 1 fresh cold large egg into a custard cup or small ramekin.  Use spatula handle or spoon to quickly stir water in one direction until all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (1-2 eggs).  For bigger batches, heat water, salt, and vinegar in a 12-inch nonstick skillet and do not stir.
• Carefully drop egg into center of whirlpool.  The swirling water will help prevent the white from "feathering" or spreading out in pan.
• Turn off heat, cover pan and set timer for 5 minutes.  Don't poke or stir the egg in any way.
• Remove egg with slotted spoon and serve immediately.  Alternatively, move egg to ice bath and refrigerate up to 8 hours.  Reheat in warm water just before serving.

2. Cut avocados in half and remove stones.
3. Spoon out meat of avocado into bowl and mash roughly with lemon juice, salt, and pepper using a fork.
4. Toast bread and spread with 1 tsp butter per slice.
5. Spread avocado mixture on top of avocado mixture.
6. Gently lay poached egg on top of avocado mixture.
7. Serve with sliced tomato on the side.


Nutrition Facts

Southwestern White Bean Chili:
Serving Size: 1 1/2 cups

Avocado Toast