This week was all about red bell peppers. To be honest, every week is all about red bell peppers. The kids just love them. M’s lunchbox last year had raw red bell pepper strips on average 4 out of 5 days. We eat them raw, sauteed in a stir fry, grilled in fajitas, wrapped up in a tortilla, roasted in dips and spreads and the list goes on and on.
Bell peppers just happen to be one of hubby’s favorite foods as well. His favorite recipe growing up (and still to this day) is pepper steak. His mom makes an awesome recipe using red bell peppers instead of green.It’s a nice change and works so well. That recipe contains beef steak, but you can try it using tempeh or seitan instead…or just lots of meaty mushrooms.
Red Bell Peppers are incredibly high in Vitamin C. Just one cup has over 150% of your daily needs. Vitamin A and a few of the B’s are also found in decent amounts in these red beauties. Red Bells also have plenty of antioxidants and anti-cancer benefits.
Peppers of all kinds are super easy to grow at home. My green bells, jalapeno and banana peppers are all doing so great this year. I kept waiting and waiting for my red bells to appear. Upon closer inspection….I forgot to buy a red bell plant. UGH! No wonder they weren’t growing. 🙂
Here is how we enjoyed our red bell peppers this week:
The girls and I really liked this. Hubby and son thought it was just ok. The sauce is creamier than a tomato based sauce. You could always add a little veggie stock to thin it out if you like…or maybe just leave out the cornstarch. And, if you are in a time crunch, feel free to cheat and use roasted red peppers from a jar instead of charring your own.
I have made these several times, usually for an appetizer for a party. They are always a hit! They also make a great lunch for the littles. Easy for little hands to pick up and a nice change from the everyday PB&J.
It also makes a great lunch for a grown up…just cut in half as a wrap instead of slicing into bite size pieces.
I replaced the hummus in this recipe with the leftover bean spread from the Veggie Tortilla Rollups (see recipe link above) and it was delicious. I’m sure the hummus would be great too, I just wanted to use up what we had. Little did I know I would be making hummus the next day anyway. 🙂
I served it up with a side of fresh sweet corn bought at the famers market that morning. Can’t go wrong there! Kids and hubby all loved this as well!
Roasted Red Pepper Hummus
This is so easy. I just use my favorite hummus recipe and add a roasted red bell pepper (again, you can cheat and use jarred…I won’t tell!)
- 1-2 garlic clove, peeled
- 2 cups cooked chickpeas
- 2-3 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1/2 tsp ground cumin
- 2 tbsp lemon juice
- 1/4 tsp sea salt
- 1 roasted red bell pepper
Blend all ingredients in a food processor. Hummus will thicken when refrigerated. Enjoy with raw veggies, pretzels, crackers, pita chips or a spoon!
Is anyone growing red bell peppers in their garden? How do you use them? Share with me in the comments section!!