Peppers.... they're not all hot, some are sweet and wonderful....

Peppers. The word evokes feelings of heat and spice yet not all peppers are heat producing. There are over 1000 species of chilies known, thereabouts, yet a new one comes up every now and then plus the new variations that are "created" by food producers. Out of all these, not all are heat producing since there are also "sweet" chilies that we know and love. While we've spoken about the hot ones before, this time we'll talk about those sweet, smoky ones that can be just as wonderful.

First, let me give you a brief history on chilies. We have been aware of them for almost 4000 years and we all know they are a native species common to Latin America that where introduced to the Old World during the Columbian Exchange (no, I don't mean they come from Colombia, this refers to Christopher Columbus who brought back animals, plants and more to and from the new world into the old and vise versa) and changed the world. Literally. First, because he brought with him diseases that our native populations weren't immune to and this little detail decimated the New World to the tune of 50-90% of the population!

With the discoveries he took back to the Old World he changed many civilizations forever into what they are know like today. What would Italy be like without tomatoes? Or Thailand without hot chile peppers? Or any of the other Asian countries that count chilies within their regional food traditions? What would have happened to Ireland without Potatoes? Maize and sweet potatoes became so important to Africa that they replaced traditional crops and became their most important staples. But then the reverse could be said about other important items which we now consider "ours" but actually came from the Old World, like what would Texas be without cattle? Hawaii without pineapples? Colombia without coffee? Florida without oranges or France without cigarettes? You get the idea......

Sweet chiles can add so much to our lives when added to our dishes. We are all familiar with Poblano Peppers (who doesn't like Chile Rellenos after all?) but let's not forget Roasted Red Peppers which are so flavorful and can also be used in a variety of ways, the Anaheim, Cascabel, Cherry, Chilaca, Cubanelle, Fresno, Guajillo, Hungarian, Italian Sweet, Paprika, Piquante, etc. While some of these are eaten raw, many develop more subtle flavors when cooked or added to other ingredients while others are known smoked and ground to a fine powder.

Chilies, all of them, are an excellent source of Vitamin C, Carotene, Vitamin A, B Vitamins (especially B6), Potassium, Magnesium and Iron. Peppers high Vitamin C value can also help increase the uptake of iron from other foods such as beans and grains. They're low calorie, low cholesterol, contain antioxidants and strengthen your immune system to boot too! Plus add their exotic flavors and colors and you've got something very special. Plus they don't have to be hot to bring their benefits to your life.

Here are a couple of ideas so you can incorporate them into your family's diet, I'm sure you'll enjoy them.

Stuffed Peppers.- A Spanish comfort food dish much beloved in Tapas places.

8-12 red bell peppers or "piquillo peppers", roasted, peeled and cleaned
1/2 cup shrimp, peeled and cleaned, cut in small portions
1/2 cup fish fillet or salmon, without bones and in small pieces
1 onion, finely chopped
1/4 cup mushrooms, cut in slices
1 tblsp parsley, rinsed and chopped fine
1 cup Bechamel Sauce, warmed
Flour
2 eggs, beaten
olive oil
salt & pepper

In a pan with a little oil, add the onion and sweat until tender. Add the mushrooms for 1-2 minutes and then add the fish and shrimp. Season. Add the Bechamel Sauce and mix well. Remove from the heat, sprinkle with the Parsley and allow to cool.

Stuff the peppers and close with a toothpick. Cover with flour and then through the beaten egg and fry in very hot oil for a minute or two. Drain well and serve hot.
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Cod and Lobster Salad with Pimento Sauce.- Lovely dish which will make anyone a convert.

1 lb Cod fillet, fresh
1 Lobster
Fresh pasta
Sweet peppers, roasted, peeled and de-seeded
Chicken or vegetable stock
salt & pepper

Cook lobster in boiling water (1 min per each 100gr), cool and cut in slices. Cook the Cod lightly and slice thin. Prepare a selection of veggies to accompany, like: endive, escarole, asparagus, leek, Basil chiffonade, etc.

In a blender place the peppers, some stock (1/4 cup at the most, you can add more if needed) and salt & pepper and process to obtain a thick, yet liquid sauce. Cook the pasta in salted water, drain and season.

On the serving plate, place a mirror of sauce on the plate and top with the pasta, fish, shrimp and vegetables in an attractive pattern, sprinkle the Basil over top. Serve.
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Red Bell Pepper Chutney.- An alternative to your other sauces, plus you can make it sweet or spicy.

2 Red Bell peppers, chopped and de-seeded
1 onion, chopped
2-4 garlic cloves, chopped
2-3 red chilies, chopped, optional
2 tblsp coconut, shredded fine
2 tblsp peanuts, roasted and chopped
1 tsp tamarind paste
salt to taste
oil

Heat a little oil in pan, add the hot chilies until fragrant (if using). Otherwise add the onion and sweat, then add the garlic. Add the red bell pepper and fry until tender. Place in blender glass and process to obtain a thick paste.

Mix everything together with salt, peanuts, tamarind and coconut. These can be blended in the blender or placed in a bowl after the paste is made to add texture. If too thick you can add stock, water or juice.
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Red Bell Pepper Sauce.- An all purpose sauce that is amazing on grilled fish, chicken or vegetables! It's amazing, you'll want to use it on everything!

4-6 Red Bell Peppers, roasted, peeled, de-seeded
3-4 garlic cloves, roasted and peeled
1/4 to 1/2 medium onion, roasted and cut in half
1/4 cup chicken stock
salt and pepper

In a large pan with very little oil, put the garlic and onion and "roast" until they begin to char. Place the peppers in the blender glass along with the garlic, onion and some of the stock (start small and then add some stock as needed), season and process so you obtain a smooth, rich sauce. While it should be thick, it should also be pourable.
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Of course the peppers can be stuffed with all sorts of things, almost anything at all so you can get very creative with them. Made into strips then can be added to salads, omelets, tacos, veggies or anything to lend color and fresh taste to your favorites, or roasted can be turned into a luxurious cream soup, sauce or a sandwich ingredient along with cheese and herbs. Versatile, nutritious, quick cooking and flavorful.... I think you can agree that peppers can easily become anyone's go-to ingredient that will not only add color but nutrition to your diet.

We've only scratched the surface as you can imagine, as to the many uses that peppers can be part of and I'm sure you have your favorites as well. It also doesn't matter if they're green, yellow, orange or red since they can all contribute their amazing qualities to your family's table, so next time you're looking around to add some interest or color into your familiar recipes, consider peppers..... you'll be glad you did!