Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Peppers are packed with vitamins A and C and have significant amounts of folate and vitamin B6. What is good about sweet peppers is that there’s virtually no fat, no sodium or cholesterol, but they are loaded with fiber. Check out the peppers from Pierce Family Farm, Willow Creek Farm and Luna Farm. You’re sure to fall in love with peppers, especially after you try this salad!
SERVES: 4
Ingredients
- 5 medium peppers (about 2 pounds different varieties – Bell, Anaheim, Pimento, Poblano, Sweet Italian)
- 2 garlic cloves, chopped
- ½ - 1 teaspoon olive oil
- ½ lemon, juice and zest
- Basil, fresh (3-5 leaves), chopped
- Salt and pepper to taste
Directions
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Remove the stem end of the peppers and slice them in half lengthwise. Remove the seeds and ribs, slice in to strips about ¼ inch thick. Roughly chop garlic and basil.
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Heat the olive oil in a medium pan and sauté the garlic over medium-high heat, until the garlic is a light golden color.
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Add the peppers and cook until just warmed through, about two minutes. Turn off the heat, add the lemon juice and zest, basil and salt and pepper to taste. Serve immediately.
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Optional-Kick up the heat! Add one chopped jalapeno or cayenne pepper to the other peppers. See finished dish above.