Chef Tim Says....
Twenty years ago it was rare to find much more than a green bell pepper in grocery stores. The sweet or bell pepper is a member of the Capsicum family, making them a cousin to chili peppers such as jalapenos and habaneros. Red bell peppers are simply green peppers that have been allowed to ripen on the vine longer and are, consequently, sweeter. Yellow, orange and purple varieties are widely available now as well, each with subtly different flavors.
Poblanos range from very dark green to almost black. They are mildly spicy with a heat index of mild to medium. The darker pepper has a more intense flavor. As poblano peppers mature they turn a reddish brown. Dried poblanos are known as Ancho chilis. Peppers
Featured Recipe
Shrimp with Peppers
This recipe is a great basic technique for making quick and easy pasta meals. A little olive oil, garlic with onion or shallot, veggies and a choice of meat. You can use shrimp like this recipe but also strips of boneless chicken breast, lean beef or even pork tenderloin. After everything is cooked add the cooked pasta and a bit of cheese. Tossing the dish with some of the pasta water for a bit is key. The flour from the pasta with the pasta water and the cheese will help create a rich sauce.
This recipe is safe for Coumadin® (warfarin) users, but should be avoided by those with GERD / Acid Reflux, those who are lactose intolerant, and those on low-sodium diets.
Dr. Gourmet's Food Reviews
Did you know that we have a growing list of reviews of convenience foods on the Dr. Gourmet web site? You can find our picks here....