Super Large Lucky Pepper
They don't come any larger than this!. Our seriously large (see one to believe it) red peppers are not just BIG ( can't say it enough - BIG) but they are packed with taste and nutrition. Stuff and grill it with flavoured rice and cheese or your favourite mashed potatoes. This pepper is sure to bring joy to any table. Give it a try - we know you'll love it. Each pepper weighs 300 gms.
*Sourced from a partner farm
Nutritional and Health Benefits
Red pepper also called bell pepper, red bell pepper, capsicum, or sweet pepper has a mildly sweet yet earthy taste. Technically a fruit, red peppers are more common as a staple in the vegetable produce section. All unripe bell peppers begin as green on the plant. The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. Green peppers feature a more bitter flavor profile.Orange and yellow bell peppers are sweeter, with the sweetest being the red bell pepper.
Red peppers are a rich source of several vitamins, minerals, and antioxidant compounds. Interestingly, red bell pepper is also the only Capsicum variety that contains little to no capsaicin—the compound responsible for spiciness. A raw bell pepper provides approximately 97% of the recommended daily intake of vitamin C, and—despite a natural sweetness—only contains 2 grams of sugar per serving. Red bell peppers also an excellent source of vitamins A and C. Each half cup of raw red pepper provides you with 47 percent of your daily recommended intake of vitamin A and 159 percent of your vitamin C.
Ideas to enjoy
Consider trying some of these red pepper recipes:
- Slice red peppers in half, stuff with quinoa and pistachios, and roast.
- Create a roasted vegetable medley with cauliflower, red peppers, onion, and sweet potato.
- Make vegetarian fajitas with black beans, broccoli, and sliced and roasted red pepper.
- Top pizza, chili, or linguine with red pepper.
- Add red peppers to an omelet or frittata.
Roasted Red Pepper Soup
- 6 red bell 750g
- 1 White onion
- 5 sun dried tomatoes jarred
- 4 garlic cloves peeled and whole
- 1 squeeze lemon juice (around ½ tbsp)
- 2.5 cups vegetable stock (600ml)
- salt and pepper to season
- 1 tbsp olive oil
- creme for topping
- Pre-heat the oven to 200°C (400°F).
- Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
- Finely chop a white onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
- Simmer for 10 minutes then turn off the heat and blend until completely smooth using blender. Taste for seasoning.
- Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme. Grab a hunk of crusty bread and Enjoy !