Issue link: https://maltatoday.uberflip.com/i/753405
maltatoday, SUNDAY, 20 NOVEMBER 2016 35 BELL peppers, also known as capsicums, or sweet peppers, are native to Mexico, and oth- er Central American regions brought to the rest of the world by Spanish and Portuguese ex- plorers during the 16th and 17th centuries. They are members of the nightshade family, which also includes potatoes, 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 pep- pers is called capsaicin, and it is found in very small amounts in bell peppers. Contrary to popular belief, not all green peppers turn red when ripe. Yellow and orange peppers are more mature than green but less than the fully ripened red peppers. Whilst all peppers are a rich source of antioxidants and vitamin C, Vitamin A and Vi- tamin B complex, the levels of most nutrients are higher in the more mature (red) peppers. They are most abundant and tasty during the summer and early autumn months, though can be found throughout the year. Fine food of the week Food Ingredients • 3 bell peppers • 3 plum tomatoes • 3 tbsp kalamata olives • 3 tsp capers • 6 anchovy fillets • Handful basil • 1 clove garlic • Handful parsley, chopped • Salt and pepper Method 1. Cut the peppers in half and remove the seeds. 2. Place in a baking dish. 3. Slice the tomatoes into wedges and place in the pep- pers. 4. Add the olives and capers and one anchovy fillet per pepper half. 5. Add the basil and pars- ley and sprinkle the finely chopped garlic over the top. 6. Season with salt and pepper and olive oil. 7. Add a little bit of water to the bottom of the dish. 8. Bake in the oven at 190°C for 45 mins. 9. Serve the roasted peppers with mozzarella di buffola. Season with salt and pep- per, some more parsley, and some Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016. 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. Mediterranean peppers Mediterranean stuffed peppers We usually stuff pepper with meat or rice or something just as filling. In this recipe, Michael Diacono makes a lighter version of stuffed peppers using truly Mediterranean produce – tomatoes, olives, capers and anchovies. These are best enjoyed with a great big chunk of Maltese bread.