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Sweet bell peppers come in a range of colors -- yellow, orange, red, purple, green and even black. Each color has its own flavour that is mildly different from the bell peppers of other colors.
Sweet bell peppers belong to the same family as tomatoes and eggplants. Though sweet bell peppers are often regarded as hot by those who do not use them in their dishes, each variety does not offer the same level of spice or pungency.
Green peppers followed by the purples ones are probably the most pungent of bell peppers. Red, orange and yellow bell peppers actually offer mild sweetness to a dish. (1)
Though we often read about the goodness of bell peppers in food literature, having the children eat them is quite difficult as sweet bell peppers are not very palate-friendly.
Even adults actually cultivate the taste for it. It is especially tough to have the children try them if they are served raw as a part of a dish.
Here’s a recipe I do at home. It takes the bitter and pungent edge off the bell peppers/capsicum to some degree. It is something my teenage twins don’t mind serving themselves over lunch or dinner when it is prepared.
• 2 medium-sized yellow bell pepper/capsicum
• 1 medium-sized red bell pepper/capsicum
• 2 medium-sized yellow sweet bell pepper/capsicum
• 1 medium-sized onion
• 1 medium-sized potato
• 1 tablespoon of sunflower oil (or cooking medium of your choice)
• 1 tablespoon fennel seeds
• ½ teaspoon of turmeric powder
• 1 teaspoon of salt
• Wash all the bell peppers and cut them lengthwise making sure that the pieces are 2 centimeters wide.
• Peel, wash and chop the onion.
• Wash, peel and cut the potato into medium-sized pieces.
• Warm sunflower oil (or cooking medium of your choice) in a non-stick vessel on high heat/flame.
• Pop in the fennel seeds and follow it up with the chopped onions. Stir fry for 1 minute on high heat/flame.
• Lower the heat/flame to moderate.
• Add the potato and sauté for 1 minute.
• Add turmeric powder, salt and stir-fry for another minute.
• Now add the bell peppers, stir-frying for another minute.
• Lower the heat/flame to low.