Mini Sweet Peppers are awesome!
A couple of weeks ago Lisa came home from the grocery store with a 2 pound bag of colorful Pero Family Farms Mini Sweet Peppers. These little peppers are sweet, crunchy, colorful, versatile and absolutely delicious! These little gems have breathed new life into quite a few of my old standby dishes. I’ll give you just a few examples…
- I chop up about 10 of these peppers and toss them into my easy Chicken Ranch Salad. The peppers add crunchy sweetness to the salad that works perfectly (and the beautiful colors adds visual appeal).
- As many of you know, my favorite breakfast is egg whites and roasted red potatoes. Lately I’ve been chopping up about 3 or 4 of these peppers and fold them into the egg whites along with chopped green onions, garlic and cilantro. Amazing!
- Even something as basic as grilled chicken breasts is elevated by the addition of these peppers. Lisa has never been a fan of “plain” grilled chicken, but with just a couple of small tweaks she’s begging me to make them for her! Last night, for example, I sprinkled the chicken breasts with the awesome McCormick Grill Mates Montreal Seasoning and then lightly coated about 10 peppers and some thick onion slices with vegetable oil, a little salt and some fresh ground pepper. I grilled the chicken normally, and during the last 10 minutes I tossed the peppers and onions on the grill until they had nice char marks (turning once). I served the chicken breasts with the chopped up peppers and onions spooned right on top. Some brown rice and broccoli rounded out this healthy, delicious and easy to prepare meal.
- I like to prepare healthy chili (I use Carroll Shelby’s original Texas brand chili kits and 93% lean ground beef) in bulk, and then freeze individual 10 ounce portions in Ziploc Twist ‘N Loc Containers. Having chili prepared and ready to quickly reheat in the microwave (along with a 1/2 cup of brown rice, which I also prepare in bulk and freeze) makes it easy to get a healthy meal in when I’m short on time (this also eliminates excuses if I forget to defrost something healthy!) Anyway, what I’ve been doing lately is chopping up a few of these sweet peppers along with some cilantro and tossing them into my chili (after reheating it). Absolutely delicious!
It’s amazing how one simple ingredient can make such a drastic difference to so many existing recipes. I highly recommend that you pick some of these versatile, healthy and delicious peppers up the next time you’re at the store. I’m sure you’ll find all kinds of ways to use them in your own healthy cooking.
Side note: Lisa and I love these so much we started growing our own.
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