Veggie of the Week – Peppers
This week, we are celebrating peppers as the summer comes to an end. Eating raw peppers gives you their maximum health benefits. Each different pepper color has a different flavor. Green peppers are great for that raw pepper flavor. Red peppers are sweeter than the green peppers because they are more ripe. Orange and yellow peppers are a little less sweet than red peppers, but still had some zest to any dish! School is starting up soon, so to make your life easier here is a simple bell pepper-tomato salad. The fields are starting to be prepped with veggies for the winter.
Bell Pepper-Tomato Salad
Ingredients
- 2 tablespoons of olive oil
- 1 teaspoon hot sauce
- Juice of ½ a lemon
- 1 grated garlic clove
- ¼ cup chopped parsley
- ½ teaspoon kosher salt
- 2 thinly sliced green bell peppers
- 3 tomatoes sliced into wedges
Instructions:
- Whisk 2 tablespoons olive oil, 1 teaspoon hot sauce, the juice of 1/2 lemon, 1 grated garlic clove, 1/4 cup chopped parsley and 1/2 teaspoon kosher salt in a bowl; season with pepper. Thinly slice 2 green bell peppers and cut 3 plum tomatoes into wedges; toss with the dressing.
