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Sweet Green Red or Chili Pepper Food Facts

Sides of peppers should be firm. Do not purchase dull colors, or ones with soft areas. These usually indicate decay. Refrigerate and use within three days. High in vitamin A and C, peppers are available all year.

Varieties include habanera, poblano, chile de arbol, pimento, Anaheim, banana, Hungarian was, cayenne, Serrano, mexi-bell, jalapeno, casabel, ancho, cuanelle, cherry and bell.

When cutting hot chili peppers it is best to wear rubber gloves so that your hands will not be burned and you do not rub your eyes. If you get hot pepper juice in your eyes you will never forget the experience.

New Mexico has one of the lowest incidences of heart disease. Researchers say that it is due to the high consumption of chili peppers, which are grown there. Over 55,000 tons are eaten annually in New Mexico. They may also lower blood fat levels and increase the blood coagulation time.

Chili peppers contain oil that will actually burn your skin. You can get relief by washing the area with white vinegar.

Chilies are probably the oldest known spice having been found in archaeological digs in Mexico that have been dated to 7000 BC.

Chili peppers were burned by American Indians when they were fighting off the invading English. The fumes kept the English at bay.

Capsaicin gives chili peppers their hot bite, but the seeds and outer and inner walls are not the hottest parts. The inner membrane that holds the seeds is the hottest part of the chili pepper, almost 100 times hotter.

Sweet red peppers contain more vitamin C than an orange.

When making stuffed peppers, coat the outside of the pepper with vegetable oil and it will retain its color.

Stuffed peppers should be cooked in muffin tins to retain their shape.

The best way to ease the burning sensation of a chili pepper is to drink milk, or eat yogurt or any other dairy product. A substance found in dairy products known as casein, helps to disrupt the reaction. This substance, acts like a detergent and literally strips capsaicin from its receptor binding site. If you get the oil on your skin, you may want to rub it with rubbing alcohol first, then soak in milk, this seems to alleviate the burning. If you get it in your eyes, the only thing you can do is repeatedly rinse with water or saline. Be very careful when handling hot chiles, especially pod types like habanero as there are reports of these chiles actually blistering the skin. Gloves are recommended when handling or peeling any types of hot chile.

There are absolutely no varieties of peppers that are poisonous; all capsicum species are edible. Some of the ornamental varieties just don't taste very good, while others are extremely hot or pungent, which may lead to this misconception; however, there is an ornamental plant called a False Jerusalem Cherry, botanical name, Solanum Capsicastrum, which is poisonous and not intended for consumption. It is not a chile plant, only a relative.

As chiles ripen, the pods become more firm. A gentle squeeze of the pod is the best method to test when to pick a chile. If the pod is firm with a slight crackling sound when you squeeze it, it should be ready.

Penne with Asparagus and Red Peppers

Ingredients
1 tablespoon kosher salt
12 ounces penne pasta, ziti and rigatoni also work well
4 tablespoons unsalted butter
1 pound asparagus, ends snapped off and stalks cut into 2-inch pieces
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1-1/2 cups low-sodium canned chicken broth
1-1/2 tablespoons minced, fresh thyme
2/3 cup grated Parmesan cheese
Black pepper, preferably freshly ground

Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.
Meanwhile, melt 2 tablespoons butter in a 10-inch skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about five to seven minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium.
Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about five to seven minutes. Stir in half of the cheese and the remaining 2 tablespoons of butter. Adjust the salt and pepper to taste.
Transfer to a warm bowl, sprinkle with the remaining cheese and serve.
Recipe makes four servings.

Nutrition information per serving:
Serving Size about 1 cup of pasta with vegetables
Calories: 546
Total Fat: 18g
Saturated Fat: 11g
Protein: 21g
Total Carbohydrate: 75g
Dietary Fiber: 6g
Sodium: 709mg
Percent calories from fat: 30-percent