Peppers!

Posted on Sunday, March 9, 2008 at 09:05

I have been working on this post for several days now, and thought I would never get it finished!  It is all about one of my favorite veggies and seasoning foods, peppers.  I have never met a pepper I didn't like, lol!  They are versatile, tasty, and have the added bonus of being good for you.  

 There are several types of peppers..the bell pepper which most of us use often, and chili peppers, which we use to season certain dishes and even some deserts.

The bell pepper has been cultivated since ancient times, and it one of the staples of cuisine in many countries.  It's unique taste flavors stews, pasta dishes and is also eaten raw in salads and as a great side dish.  Bell peppers also have great nutritional value.  it is a leader in calcium and potassium, with the added benefit of being high in fiber.

NUTRIENT CONTENT PER POUND RAW

Distilled Water-----------------------422 Grams
Protein-----------------------------------5.40 Grams
Carbohydrates-----------------------22 Grams
Fats---------------------------------------.60 Grams
Vitamin A-------------------------------500 IU
Vitamin C-------------------------------600 MG
Thiamine-------------------------------.38 MG
Riboflavin----------------------------.38 MG
Niacin-----------------------------------2.30 MG
Calcium---------------------------------300 MG
Magnesium---------------------------540 MG
Potassium-----------------------------2000 MG
Phosphorus--------------------------750 MG
Silicon-----------------------------------150 MG
Sulfur------------------------------------300 MG
Iron---------------------------------------70 MG
Sodium---------------------------------170 MG
Chlorine--------------------------------140 MG

I thought I might include a recipe for stuffed bell peppers with this entry, so read on and it is at the end.

Chili Peppers!

Ok, now this is where my heart is, lol.  Being a sort of amatuer herbologist, I love to find out new things about the foods and spices that we use.  Chili peppers contain an ingredient called capiscium.  This is what gives hot peppers their heat.  But, did you know that capsicium is also used to make medicines?  It is used for everything from medicinal muscle rubs to cold remedies, and now, it is even being studied as a cancer-fighting agent!

Capsasin is also an anti-infective.  It acts on the stomach, kidneys, lungs and heart, increasing blood flow and function.  Neat, huh?  So, enjoy them, wisely, lol!

There are many varieties of chili peppers ranging from mild heat, to those that could only be classified as nuclear heat.   The ones that I use are listed below, and have a rating of 1 to 1o.  ! is the mildest, 10 is the one that will leave your eyes stream, your mouth feel as if World War 3 is taking place inside of your gumline!  Use with caution, lol.

Anaheim-  This is a fairly mild one, about 1 or 2, on  my heat scale.Great in sauces and mild salsas.

Tabasco-  A solid 8 on my scale.  It is well known for it's namesake, tabasco sauce.

Cayenne-  About a 7 heat.  You can use it in pickles, to make a great vinegar, or to clear your sinuses, lol!

Habanero-  Woo hoo-now this one is HOT!  Used in sauces, salsas, and chutney, it is a 10, and will burn the coating off of your tongue, if you aren't careful.  A little goes a long, long, l-o-n-g. way!

Jalapeno-  This is the one most of us use, or have tasted. it is about a 5 on the heat scale.  It is used in stews, pepper-jack cheese, salsas, and even a terrific cornbread.

There are some great ways to use hot peppers other than just recipes.  They can be ground into a paste, mixed with olive oil and used as a rub for aching bodies.  They can be used to make a cold remedy to open sinuses and relieve the pressure of a head cold, too.  but, because of the capsasin, it is one of those things that you should be very, very familiar with before  you try it.  Also, capsasin can interfere with the drugs coumadin, and several others.  Ask you doctor before you try it, ok?

One final bit of information:  If you want to grow hot peppers for yourself, make sure you leave them plenty of room.  If you plant them in close proximety to other peppers, you might wind up with bell peppers that leave your eyes watering!  They will cross-pollinate at will.

Stuffed Bell Peppers

6 to 8 large red or green bell peppers, roasted until tender in a 350 degree oven, usually about 20 to 25 minutes.

4 cups cooked rice

1 pound ground chuck

1 large onion, red or white finely chopped

1 clove of garlic minced

1 cup of ketsup

1 tblsp prepared mustard

2 tsp tobasco

1 tsp worchestershire sauce.

1 can of tomatoe puree

Shredded cheeses of choice.

Saute 1 pound of ground chuck, with onion, and garlic.  When the meat has browned well, drain and all of the other ingredients, except tomato puree. 

Allow the mixture to cool slightly, then pack gently into the peppers. 

Pour the tomatoe puree over the top of the peppers, and pop back into the oven for ten minutes at 350.  Top with the cheese during the last five minutes, and viola, delicious entree for six to eight people!

I serve with garlic bread or cornbread and a hearty helping of corn.  My family loves it!  Hope yours will too!

*****Capsasicin is used to add warmth to muscle relieving rubs.  It increases the blood flow to the area to which it is applied, and speeds healing and relief to tired and aching muscles.  It is also an effective ingredient in the fight against the bacteria, H. pylori, which is one of the contributing factors in the formation of stomach ulcers.  It is said to antimicrobal in action, meaning that it is effective in killing harmful bacteria.  Now, scientist say that it may even be effective in preventing some of the damage from NSAIDS, the agents used to treat arthritic pain.  One of the most recent studies has shown some preliminary findings that it may also inhibit the groeth of cancerous lesions and tumors! *******

Untitled Comment

Posted by tractorchick72 on Sunday, March 9, 2008 at 10:33 - Link

Hi hun, glad you finally got your post finished LOL Sorry I missed you earlier, but hopefully I'll talk to you soon :o)

Hugs,

Tricia