We’re back! Last week was a very hard week, so the vegetable spotlight fell by the wayside. Bell peppers make such a fun, colourful addition to any meal! When I was a kid, we couldn’t actually afford them, so sweet bell peppers were really a treat. As an adult, I’ve found they’re hard for me to digest and my husband cannot eat a lot of them. Still, a little can go a long way to flavouring dishes. I know a lot of restaurants heavily feature bell peppers in their vegetarian option, so I’m sorry if you’re tired of them. Or maybe a couple new ideas is all you need to rediscover your love of them.
Pick peppers that are smooth and without wrinkles. They should have deep, rich colours and be free of blemishes. One great thing about them is that they cook super quick, so both of these recipes are ready in a snap. This post doesn’t feature green peppers because they’re really their own thing and deserve their own post one Monday.
Sauteed Bell Peppers
Serves two, as a side
1 teaspoon extra virgin olive oil
1 or 2 bell peppers, seeds removed, white parts cut out and cut into thin strips
4 cloves garlic, peeled and julienned
1/2 small red onion, peeled and cut into thin strips
Juice of half a lemon
1/8 teaspoon salt, or to taste
Freshly cracked black pepper
Heat the oil in a skillet over medium heat. Add the peppers and sautee for a minute or so, until the peppers start to release their water. Add the garlic and onion and season. Sautee for another two or three minutes, until the onions have become translucent, being careful not to burn the garlic.
Bell Pepper and Chickpea Soup
Serves Two
1 teaspoon extra virgin olive oil
Half a bell pepper, any colour, diced
1/2 red onion, peeled and diced
1 small carrot, peeled and diced
1 stalk of celery, diced
2 cups vegetarian stock of choice (I used chicken)
2 tablespoons nutritional yeast
1 teaspoon coriander (this is the spice, not the herb)
1/2 teaspoon cumin seeds, crushed with your finger tips
~ 2 cups chickpeas, cooked
Salt and pepper, to taste
In a medium sized pot, heat the oil over medium high heat. Add the diced vegetables and sautee for several minutes. Add the stock, nutritional yeast and spices and bring to a boil. Lower the heat to low and simmer until the vegetables are soft. Blend or process with the chickpeas until it is smooth. Taste for seasoning and adjust to your taste. Serve hot, as a main or a starter.
