Peppers

You can reap powerful health benefits by eating a variety of peppers. Peppers are a great source of vitamins A, C, and E, and are rich in folate and potassium, as well as minerals. Eat them worry-free, as they are low in sodium and carbohydrates. Pepper's famous capsaicin (that gives it the hot kick) has been studied for its ability to stimulate circulation and medicate arthritis. 

Even more, because peppers are 90% water, they are great for hydration! They also contain more vitamin C than an orange. Not only will they keep you hydrated, but they will strengthen the immune system, helping you fight off colds and the flu. Whether you like the jalapeño heat or prefer the sweeter bell peppers, you will gain many health benefits no matter which kind you choose!

 

Bell Peppers

The most common sweet pepper, bells, are usually seen in green, yellow, orange, and red. These crunchy, juicy peppers are great to eat raw by mixing with your salads, or sliced and added to your sandwich for a delicious crunch. You can sauté, roast, or steam them in a variety of recipes, or chop them up to throw onto a homemade pizza!

Roasted Red Pepper Hummus Recipe:

Ingredients: 

• 1 red bell pepper, seeded, and cut in 1” strips
• 1 jalapeño pepper (optional), sliced in half lengthwise
• 2 cups cooked chickpeas (canned, drained, and rinsed)
• 1 clove garlic
• 5 tbsp tahini paste
• 1 to 2 tsp of sumac
• 1/2 tsp smoked paprika
• 1 lemon, juiced
• 2 tbsp toasted pine nuts (optional)
• Extra virgin olive oil
• Salt, to taste

Instructions:

1. Preheat oven to 450 degrees F.

2. Place the bell pepper strips and jalapeño onto a small baking dish or a cast iron pan. Drizzle olive oil generously over the peppers.

3. Bake in heated oven for 15-20 minutes or until tender. Remove from the oven and let cool.

4. Using a strainer, drain oil.

5. Add the roasted bell peppers and jalapeño, the chickpeas, garlic, tahini, sumac, smoked paprika, lemon juice, and salt together in a large food processor or a large blender. Drizzle a small amount of extra virgin olive oil into the mix.

6. Run the processor until you reach the desired creamy paste consistency. Taste, and adjust seasoning if needed.

7. Transfer to a serving bowl. Cover and chill in the refrigerator for 1 hour.

8. When ready to serve, top roasted red pepper hummus with a dash of olive oil. Optionally, add toasted pine nuts, and/or a pinch of paprika or sumac for a garnish.

9. Serve with warm pita bread or sliced veggies for dipping.

 

Jalapeño

Jalapeños are popular for appetizers, salsas, or any dish that you want to taste a real kick! Out of all the recipes, Jalapeño poppers are a great choice! 

Easy Jalapeño poppers recipe:

Ingredients:

• 12 Jalapeño peppers
• 6 ounces cream cheese, softened
• 1 teaspoon garlic powder
• 4 ounces sharp cheddar, shredded
• 2 tablespoons chives, chopped
• 1/4 cup Panko bread crumbs
• 1 tablespoon butter, melted

Instructions:

1. Preheat the oven to 400 degrees F.

2. Slice the jalapeños in half lengthwise. Using a spoon, scoop out the seeds and membranes. 

3. In a bowl, mix the cream cheese, garlic powder, cheddar cheese, and chives. In a separate bowl, combine the Panko bread crumbs and melted butter.

4. Fill jalapeños with cheese mixture. Top with the bread crumbs.

5. Place on a baking pan and bake for 18-22 minutes or until golden brown.

7. Remove from oven, let cool 5-10 minutes before serving.

Note: Wear gloves for precaution when handling hot peppers!

 

Habanero

Habanero is famous for its heat, containing a high amount of capsaicin, but this pepper is also packed with just as much vitamin C. Did you know that there are studies that link people who regularly eat spicy foods containing capsaicin to longevity? It's no wonder because capsaicin provides many health benefits to help fight cancer, respiratory, and heart diseases. 

Healthy Habanero Chunky Salsa, for canning

This delicious and fresh-tasting salsa has the perfect chunky texture to go with your tortilla chips. If you want to make the salsa hotter, just add more habanero peppers; if you prefer a milder salsa, reduce the number of peppers! 

Ingredients: (makes 7 pints)

• 5 lb. tomatoes
• 5 cups chopped onions, about 3 large
• 5 cups chopped green peppers, about 4 large
• 2 1/2 cups chopped sweet red peppers, about 2 large
• 2 habanero peppers, seeded and finely chopped
• 1 cup white vinegar
• 1 can (6 ounces) tomato paste
• 3 tsp salt

Instructions:

1. Fill a dutch oven two-thirds with water, then bring to a boil. Prepare a large bowl filled with water and ice.

2. Score an “x” on the bottom of each tomato. Using a slotted spoon, place the tomatoes one at a time in the boiling water for 30-60 seconds. Remove tomato and immediately plunge it into ice water.

3. Discard the lifted peel, and chop up the tomatoes into small cubes.

4. In a large pot, combine the remaining ingredients. Stir in the tomatoes. Bring to a boil over medium to high heat. Reduce heat; simmer, uncovered, for 15-20 minutes, or until your desired thickness. 

5. Carefully ladle the salsa mixture into hot 1 pint-jars, leaving 1/2 inches headspace. Remove air bubbles; wipe rims and adjust the lids. Process for 15 minutes in a boiling water canner.

Note: Wear gloves as a precaution when handling hot peppers, and avoid touching your face.

 

Poblano

Poblano peppers are the ultimate pepper for grilling and stuffing due to their thick walls and earthy flavor.

 

So many peppers to explore!

Mild to medium peppers

• Bell peppers
• Hungarian (Banana) Peppers
• Shishito*
• Anaheim
• Poblano

The hottest peppers

• Jalapeño peppers
• Serrano Chiles
• Thai Chiles
• Scotch Bonnet
• Habanero

^{*subject to availability.}

Stop by our Produce Department to shop our great selection of peppers!