Bell pepper: know its variations and its health benefits

After all, what’s the difference between types of peppers? In addition to the colors, the types of peppers also cause differences in the acquired nutritional benefits and also in the taste of the food! Therefore, it is necessary to know this ingredient thoroughly, to ensure that the meal is delicious.

Whether raw, cooked or roasted, the versatility of the pepper is also one of its most outstanding characteristics! For example, it can be present in sauces, salads, farofas and even jellies! But let’s get to the point:

What is the difference between types of peppers?

As the color indicates, the definition of the type of pepper depends on the time of harvest. Therefore, the natural properties of each also vary!

Thus, the pepper remains yellow or red when harvested months after planting, already ripe. The green one, on the other hand, is harvested early, from the moment it takes on the ideal size for sale.

What are the benefits of each type of pepper?

OR green pepper it is rich in vitamins E and B, carotenoids and beta-carotene, mineral salts and antioxidants! Also, this type of pepper helps prevent cataracts and some types of cancer, such as bowel and throat cancer.

already the yellow pepper it has a high level of vitamin C, which guarantees its performance as an expectorant and decongestant, for example. Finally the chili pepper it has the antioxidant lycopene, which reduces cardiovascular problems, vitamins A, C and E and hypoglycemic properties.

The best way to consume each pepper

The three types of peppers can be eaten without restrictions! As far as flavor goes, keep in mind that green peppers are stronger and more acidic. However, you can mitigate these characteristics by removing the seeds when including it in recipes.

Red and yellow peppers, on the other hand, are sweeter and can be added more easily to recipes. In this way, they are the types that cause the least indigestion and are better accepted by most people, unlike green, which can cause stomach discomfort.

5 different recipes to taste the types of pepper

Chili quinoa salad

Time: 40min (+1h of fridge)

Performance: 3 portions

Difficulty: easy

Ingredients:

• 2 cups quinoa (in grains)
• 1 small green pepper
• 1 small yellow pepper
• 1 small red pepper
• 4 tablespoons of olive oil
• 1 grated onion
• Salt and black pepper to taste
• olive oil for dressing

Method of preparation:

1. Put the quinoa in a pan, cover with water and cook it until it is soft, drain it, rinse it in cold water and keep aside.
2. Cut the peppers in half vertically.
3. Remove the seeds, reserve half of each, and dice the rest, reserving the caps.
4. Heat the oil over medium heat in a pan and saute the onion for 2 minutes.
5. Add the chopped peppers and sauté for 3 minutes.
6. Next, add the quinoa and mix.
7. Season with salt and pepper and stuff the reserved halves of the pepper.
8. Finally, drizzle with olive oil and refrigerate for 1 hour before serving, decorating with lids.

Pepper corn pie

Time: 1h (+30min of fridge)

Performance: 30 portions

Difficulty: easy

Ingredients:

• 1 tablespoon of margarine
• 1/2 diced red pepper
• 1 can of green corn with water
• 1/2 cup (tea) of water
• 1 cube of chicken stock
• 1 cup wheat flour (tea)
• 1 tablespoon of grated Parmesan
• 1 egg for breading
• 1 tablespoon of water for dressing
• cornmeal for breading
• Fry oil

Method of preparation:

1. Over medium heat, heat a pan with the margarine and sauté the pepper for 3 minutes. Add the corn with the water, water and chicken stock.
2. Bring it to a boil and pour the flour all at once, stirring vigorously until it detaches from the bottom of the pan. Turn it off and let it cool down.
3. Stir in the cheese, transfer to a flat surface, and knead for 10 minutes or until smooth. Refrigerate for 30 minutes.
4. Remove, shape the gnocchi, dip them in beaten egg and water with a fork and then in the cornmeal.
5. Fry, a little at a time, in hot oil until golden brown. Drain on absorbent paper and serve immediately.
6. If desired, serve with ketchup and garnish with basil leaves.

Dogfish moqueca with peppers

Time: 30 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 dogfish stakes
• Juice of 2 lemons
• Salt and pepper sauce to taste
• 3 tablespoons of oil
• 1 diced onion
• 3 minced garlic cloves
• 1 diced green pepper
• 1 diced yellow pepper
• 3 diced skinless and seedless tomatoes
• 1 glass of coconut milk (200 ml)
• 2 tablespoons of chopped coriander
• 3 tablespoons of chopped parsley
• 2 tablespoons of palm oil

Method of preparation:

1. Season the fish with half the lemon juice and salt.
2. In a skillet, preferably terracotta, over medium heat, heat the oil and sauté the onion and garlic for 3 minutes or until wilted.
3. Add the peppers, tomato and sauté for 5 minutes, stirring occasionally.
4. We then fix the salt and arrange the steaks in the pan, covering them with the stew.
5. Drizzle with the remaining lime juice and coconut milk.
6. Cover the pan and cook over low heat for 10 minutes.
7. Remove from heat, sprinkle with coriander, green smelt and add palm oil.
8. Serve, if desired, with coconut rice and palm oil farofa.

Stuffed peppers with puree and cod

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 large green pepper
• 1 large red pepper
• 1 large yellow pepper
• salt to taste
• 1 cube of vegetable broth
• 2 cups of hot water (tea)
• Grated Parmesan for dusting

Filling

• 4 tablespoons of olive oil
• 1 chopped onion
• 4 crushed garlic cloves
• 1 chopped seedless tomato
• 300 g of desalted cod flakes
• 3 large boiled and mashed potatoes
• 1/2 cup coconut milk (tea)
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. First, cut the peppers in half vertically, remove the strings and seeds, sprinkle with salt and set aside.
2. For the filling, heat the oil in a pan and sauté the onion and garlic for 3 minutes.
3. Add the tomato, cod and sauté for 4 minutes.
4. Add the potato, coconut milk and mix.
5. Then season with salt, pepper and green odor. Divide the filling among the peppers.
6. Sprinkle with Parmesan and put in the refractory.
7. Dissolve the vegetable broth in the hot water and place it carefully on the bottom of the refractory with the peppers.
8. Then cover with aluminum foil and place in a medium oven (180°C), preheated, for 20 minutes.
9. Remove foil and return to oven for another 10 minutes or until golden brown. Serve immediately.

Roasted meat with peppers and olives

Time: 1h25

Performance: 8 portions

Difficulty: average

Ingredients:

• 1 package of ready-made garlic and herb dressing
• 900g titty in one piece
• 1 red pepper cut into long strips
• 1 green pepper cut into long strips
• 1 yellow pepper cut into long strips
• 10 pitted green olives, halved

Method of preparation:

1. Preheat the oven to medium temperature (180°C).
2. Open the top of the finished seasoning packet and remove the plastic bag.
3. Then open the bag carefully and separate the seal.
4. Lay it flat and place the breast part inside the bag.
5. Open the bottom of the garlic herb flavoring sachet and place half of the spice inside the sachet.
6. Then spread it gently on the meat and repeat the operation on the other side with the rest of the sauce.
7. Place the peppers and close the bag with the seal.
8. Then place on a baking sheet and bake for 1 hour 15 minutes.
9. Remove from the oven and carefully cut the plastic bag, being careful of the steam.
10. Finally, place it on a serving plate, add the olives and serve.

Cooperation: Fabiana Freire, nutritionist and coordinator of the Nutrition course at UNINASSAU

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.