Cook It 5 Ways: Bell Peppers
Bell pepper hummus makes for a great party dip.
Given its name, these colourful beauties are not on the spicy side. With a sweet flavour and a nice crunch, bell peppers are widely used in salads, pastas and pizzas.
This time, instead of stuffing them with loads of meat and cheese, how about using them to make a few unique dishes?
Bell Pepper Pickle
Make your grilled chicken a lot more interesting with this colourful pickle.
In a heavy bottom pan, mix together water, sugar, vinegar, salt and let it boil. Add chopped bell peppers and let them simmer until the peppers turn soft. Scoop this mix into glass jars and refrigerate overnight.
Find a recipe here.
Bell Pepper Cake
Although an unusual dessert choice, this bell pepper cake is worth a try.
In a large bowl, whisk together flour, almond flour and baking powder. In a separate bowl, add eggs, sugar and beat until fluffy. Pour in milk along with some vegetable oil and chopped roasted bell peppers. Add this to the flour mixture and combine. Pour into a well-greased baking tin and bake until golden brown. Let it cool, slice and serve.
Find a recipe here.
Bell Pepper Hummus
Make this dip for your next house party and see it vanish within minutes.
In a blender, add bell peppers, chickpeas, garlic, cilantro, paprika, salt and olive oil. Blend until the consistency is smooth. Transfer into a bowl, drizzle some more olive oil and serve.
Find a recipe here.
Bell Pepper Marmalade
Spread your toast with this very interesting marmalade, mind you it's not made from oranges.
Begin by roasting and chopping the bell peppers. Puree them and add to a pan along with some sugar, lemon juice and zest. Cook until the mix becomes thick and sticky. Take it off the heat, let it cool and serve.
Keep the boondi aside and try making your raita with bell peppers instead.
Start by roasting the bell peppers directly on the gas until they are charred on all sides. De-seed and chop into small bits. In a large bowl, whisk curd well and add the chopped bell peppers along with salt. In a pan, heat olive oil and add mustard and cumin seeds along with dry chillies and saute till they turn brown. Add this to the raita, garnish with coriander leaves and serve.
Find a recipe here.
