Welcome to the world of peppers! Colorful and nutritious vegetables
Peppers are one of the agricultural crops that Christopher Columbus brought back to Europe from the West Indies and Central America. It is a type of chili pepper that is not spicy and is called "piman" in French. It was brought to Japan from the United States in the early Meiji period, and is now an indispensable part of Japanese food culture.
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Types and characteristics of peppers
Regular peppers are called "sweet peppers" in English and are green sweet varieties. When this ripens, it turns into red peppers, and the spice paprika is made from red peppers into powder. There are also colorful yellow and orange, purple and pale green peppers that are close to black, and add color to a variety of dishes.
Seasonal peppers and how to choose them
Peppers are available all year round, but they are especially in season in summer. The unoccupied peppers harvested in the summer are exposed to plenty of sunlight and are nutritious. When choosing, choose one with a firm and glossy surface and no slit cut.
Nutritional value of peppers
Peppers are rich in carotene, vitamin C and potassium, and are a vegetable that you should actively consume, especially in the summer when green vegetables are low. Stir-fried dishes will help absorb carotene better, so try to develop your cooking methods too.
Japanese recipes that will help you enjoy the rice
There are a wide variety of recipes using peppers, but this time we will introduce "Stewed peppers in a stew." This recipe is a dish that allows you to enjoy a simple yet deep flavor by stuffing the peppers with seasoned minced meat and simmering them with tomatoes. It goes great with rice and is also a recommended dish for home cooking.
Simmered peppers
Ingredients (serves 4)
- Peppers: 8
- Onion: 1 pc
- Ripe tomatoes: 2
- 1 solid soup base + water
- Laurier: 1 piece
- Salt, pepper: a little each
How to make it
- Cut the peppers in long, thin pieces, and cut them off a few, removing the white part and seeds inside.
- Slice the onions into thin slices, grill the tomatoes, peel them, cut in half, remove the seeds, and chop them roughly.
- Mix the minced meat thoroughly until it becomes sticky and divide into 8 equal parts.
- Stuff the minced meat into peppers, lay the pan with half the onion and tomatoes, and arrange the peppers radially.
- 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.
- Add the remaining tomatoes and bring to a boil, then adjust the flavor and complete.
This "Stewed Bell pepper" is an exquisite combination of the unique flavor of the peppers and the juicy meat, and the acidity of the tomatoes tightens the whole thing. Please try this dish to add color and nutrition to your family's dining table.
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