In the U.S., a variety of mild peppers including chile, bell, pimiento and banana, are known as "sweet peppers" and in season through early fall. They are an excellent source of vitamin C and contain vitamin A, calcium, phosphorus, iron, thiamine, riboflavin and niacin. Sweet peppers are popular in a variety of cuisines and are used both raw and baked, grilled, sautéed, braised or steamed. Sweet peppers can be refrigerated in a plastic bag for about a week. Here are four pepper recipes that are sweet, but not too spicy.
1. Roasted Red Peppers With Basil Oil, Caperberries and Balsamic by Jonathan King, Jim Stott and Kathy Gunst
2. Paella by Rosie Daley
3. Pit-Barbecued or Grilled Chicken by Dianna Kennedy
4. Sweet and Spicy Red Pepper Dip by Rick Rodgers
Also known as French beans and runner beans, green beans are often steamed, stir-fried, boiled or included in baked casseroles. They contain high amounts of fiber and vitamin C, as well as vitamin K, which assists in bone health. Here are four scrumptious side dishes made with green beans.
1. Green Bean and Lemon Casserole by Nigella Lawson
2. Green Beans With Radicchio by Leslie Revsin
3. Put-Up Dilled Green Beans by Eric V. Copage
4. Warm Green Bean Salad by Victoria Blashford-Snell and Brigitte Hafner