Welcome to the world of peppers! Colorful and nutritious vegetables

Bell peppers were one of the crops that Christopher Columbus brought back to Europe from the West Indies and Central America. They are a type of chili pepper that has a mild flavor, and are called "piment" in French. They were introduced to Japan from America in the early Meiji period, and are now an essential part of Japanese food culture

Types and characteristics of bell peppers

Regular bell peppers are called "sweet peppers" in English and are a sweet green variety. When they ripen, they turn into red bell peppers, and the spice paprika is made by grinding red bell peppers into powder. There are also colorful bell peppers in yellow, orange, nearly black purple, and pale green, which add color to a variety of dishes

Bell pepper season and how to choose them

Bell peppers are available all year round, but are especially in season in the summer. Peppers harvested outdoors in the summer are exposed to plenty of sunlight and are therefore more nutritious. When selecting peppers, look for ones that have firm, shiny surfaces and cut edges that are not wilted

Nutritional Value of Bell Peppers

Bell peppers are rich in carotene, vitamin C, and potassium, making them a vegetable you should actively consume, especially in the summer when green vegetables are scarce. Carotene is better absorbed when stir-fried, so be creative with your cooking methods

Japanese recipes that go well with rice

There are many different recipes using bell peppers, but today we'll be introducing "Stuffed Bell Peppers with Meat." This recipe involves stuffing bell peppers with seasoned minced meat and simmering them with tomatoes, resulting in a simple yet richly flavored dish. It pairs perfectly with rice, making it a recommended dish for home cooking

Simmered peppers

Ingredients (serves 4)

• 8 bell peppers
• 1 onion
• 2 ripe tomatoes
• 1 cube of soup stock + water
• 1 bay leaf
• Salt and pepper: a little each

How to make it

1. Cut the peppers lengthwise into strips, trim them a little, and remove the white part and seeds
2. Thinly slice the onion, roast the tomatoes, peel them, halve them, remove the seeds and roughly chop them
3. Mix the minced meat well until sticky and divide into 8 equal parts
4. Stuff the peppers with the minced meat, place half of the onions and tomatoes in the pot, and arrange the peppers in a radial pattern
5. Pour in the soup, add salt, pepper and bay leaves, bring to a boil over high heat, then cover and simmer over low heat for about 20 minutes
6. Add the remaining tomatoes, bring to a boil, then season to taste

This "stewed bell peppers with meat" is an exquisite combination of the unique flavor of bell peppers and the juiciness of meat, and the acidity of tomatoes brings the dish together. It's a dish that will add color and nutrition to any family dinner

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.