Issue link: https://maltatoday.uberflip.com/i/699546
maltatoday, SUNDAY, 3 JULY 2016 35 BELL peppers, also known as capsicums or sweet peppers, are native to Mexico, and other Cen- tral America regions brought to the rest of the world by Spanish and Portuguese explorers during the 16th and 17th Century. They are members of the nightshade family, which also includes pota- toes, tomatoes and eggplant. Sweet peppers are plump, bell- shaped vegetables with crunchy, thick fleshy texture and may be found in different colours but mainly green, which have a more pungent, slightly bitter flavour. The red, orange and yellow va- rieties are sweeter and almost fruity. Paprika can be prepared from red bell peppers (as well as from chilli peppers). Bell peppers are not hot. The primary substance that controls hotness in peppers is called capsaicin, and it's found in very small amounts in bell peppers. Contrary to popular belief, not all green peppers turn to red when ripe. Yellow and or- ange peppers are more mature than green but less than the fully ripened red peppers. Whilst all peppers are a rich source of an- tioxidants and vitamin C, Vita- min A and Vitamin B complex, the levels of most nutrients are higher in the more mature (red) peppers. Although peppers are available throughout the year, they are most abundant and tasty during the summer and early autumn months. Fine food of the week Summer capsicums Food Serves 6 as a starter Ingredients • 3 large bell peppers • 250g rikotta • 3 fresh gbejniet • 3 dried gbejniet • 12 green or black olives, chopped • 6 sundried tomatoes, chopped • 1 small can anchovies, finely chopped • 2 garlic cloves, finely chopped • Pinch of dried chilli or freshly ground pepper • 2 eggs • Fresh basil, mint and parsley, finely chopped METHOD 1. Preheat oven to 180°C. 2. Halve the peppers horizontally and remove seeds and mem- brane. 3. In a mixing bowl mash the rikotta together with the gbe- jniet. 4. Add the olives, sundried to- matoes, garlic and anchovies, beat the eggs and fold into mixture. 5. Add the herbs and season (do not add salt since anchovies and sundried tomatoes are salty in themselves). 6. Place peppers side by side in an oven-proof dish. 7. Fill the bell pepper halves with the cheese mixture and bake in an oven for around 30 mins until peppers are quite tender. 8. Serve hot or warm with a side salad. Recipe of the week Fun facts • The bell pepper tops the list of foods with the highest levels of Vitamin C. • The scientific name for bell peppers is Capsicum annum. • Peppers were named by Spanish explorers searching for peppercorn plants to produce black pepper. • Only 45 calories per 1 cup serving but the sweeter the bell pepper, the higher the calories • Not all bell peppers start off green nor do green bell peppers always mature into other colours. Bell peppers stuffed with gbejniet