| Alabama Recipes |
S
Primed for
Peppers
Food styling and photos: Brooke Echols
ummer and fall are the prime seasons for fresh peppers, whether you’ve grown them in your garden or picked some up at your local farmer’s market. “They are low in calories and burst in flavor,” says Sheree Taylor, Human Sciences Regional Extension Agent for the Alabama Cooperative Extension System. “Peppers can be crisp, sweet or spicy.” Not to mention they come in green, red, orange or yellow colors and sometimes a bit of all four. All colors of peppers have nutritional benefits, Taylor says, but red peppers actually have higher antioxidant and phytonutrient levels, because they are riper. They also supply more potassium, Vitamin C and folate, she adds. But all peppers are nutritious and easy to add to any meal. “People can slice them, eat them raw, grilled, sauteed or roasted. When preparing foods with peppers, be mindful that boiling or cooking them may cause a loss of 50% of the nutrients,” Taylor advises. Instead of boiling or steaming, she recommends dry heat methods such as stir-frying or roasting. “Peppers can bring not only color to our plate, but flavor,” Taylor says. “They are packed with nutrients and can be incorporated in ways that can fit the desires of anyone’s tastebuds.” – Lenore Vickrey Stuffed Pepper Bowl
30 AUGUST 2022
AL STATE AUG22.indd 30
www.alabamaliving.coop
7/14/22 12:03 PM
