It is said that you should eat food in all colors, enter the bell pepper. With colors from green to yellow to red to orange, this is another one of my favorites. I add them to scrambled eggs. I fix them with sausages and serve with brown rice. I cut them up with my salads. When I make my own spaghetti sauce, they are always in the pot. They are delicious raw (plain or with dip), sautéed, roasted, stir fried, and grilled.
This is another vegetable that should be purchased organic to avoid pesticides. They are rich in vitamin C and A, antioxidants and fiber.
The September 2012 issue of Cooking Light has a recipe for Sweet-spicy Chicken and vegetable stir-Fry.
Until we blog again,
Naturally Pebbles
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