Sweet and sour peppers. Peppers are one of the seasonal vegetables of the summer. They can be eaten raw or subjected to a short and light cooking, as in the case of sweet and sour peppers, of which today I propose the recipe. For the preparation of this recipe I used yellow peppers, but red or green peppers are also suitable. It is also possible to create a cheerful mix of colors by mixing peppers of various shades.
sweet and sour peppers
I pepperoni I am one of the seasonal vegetables most loved of the summer. They can be eaten raw or subjected to a short and light cooking, as in the case of sweet and sour peppers, of which today I propose the recipe. For the preparation of this recipe I used i yellow peppers, but i red peppers or green. You can also create a cheerful mix of colors by mixing peppers of various shades.
Peppers contain vitamin C, vitamin E and B vitamins, as well as antioxidants, mineral salts such as magnesium, phosphorus, calcium, iron and zinc. Cooking peppers can destroy some of the vitamin C they contain. For this reason it is good to alternate the consumption of cooked and raw peppers to fully enjoy their beneficial properties.
- 4 large yellow peppers
- Rice or corn malt
- Extra virgin olive oil
- Fresh basil
- salt until integral
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 glass of tap water
- Preparation Time:
- Cooking time:
- Rest time:
4 people to
Sweet and sour yellow peppers: preparation
Start preparing the sweet and sour peppers carefully washing and cleaning the vegetables. Divide the peppers in half, remove the seeds, slice the outer part and divide it into rather small cubes, so that cooking can be faster. Pour a tablespoon of extra virgin olive oil on the bottom of a cooking pan and arrange the peperini.
Turn on the stove over low heat and cook for five minutes without a lid. Jumbled up two teaspoons of rice malt or corn in half a glass of tap water and pour it all over the peppers. Continue cooking for another five minutes over medium heat, with the lid on. Pour the thyme and oregano over the peppers. Also join a teaspoon of apple cider vinegar and a pinch of salt.
Then remove the lid and continue cooking without it until the peppers are soft on the inside, but still slightly crunchy on the outside. All this will take about ten minutes. Stir occasionally with a wooden spoon. When the peppers are ready, you can serve them as boundary or as appetizer. For the composition of the dish I used a round pastry cutter. I decorated with fresh basil leaves and rice malt drops. When cooking peppers, instead of rice malt, you can use a teaspoon of whole cane sugar.
Chromotherapy in the kitchen: yellow
As the blog reminds us Heal with Colors, the vegetables and fruits of yellow color they are among the richest in vitamin C, useful for strengthening the immune defenses and for purifying the body. The yellow color, in chromotherapy, is used in situations such as loss of appetite and chronic anorexia. The chromatic vibrations of yellow stimulate the metabolism and the sense of hunger, as well as improve gastric functions. Yellow foods also help the body eliminate toxins through the liver and kidneys. In general, the color yellow is a symbol of energia, vitality and self-confidence.
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