August in the Northeast makes me think of Jersey Tomatoes and Sweet delicious corn…but did you know peppers are in season too? Cubanelle peppers, for instance, are yellow-green to red in color and have a sweet, mild flesh. These peppers are popular for frying and sautéing. Long Hot Peppers, also in season right now, will definitely heat things up, not only in your prepared dishes but also in your metabolism. According to a recent study, capsaicin, a compound found in hot peppers, can give dieters a little boost by increasing energy expenditure or heat production. Peppers contain an excellent source of vitamin C, as well as antioxidant compounds such as carotenoids and flavonoids. Enjoy!
3 Ways to Perfect Peppers!
- Stuff them with Cheese
- Sauté them with chicken, beef or shrimp
- Skewer them with potatoes, beef or salmon
Chicken-Stuffed Cubanelle Peppers
- 6 Cubanelle peppers
- ½ cup egg whites
- 1 cup salsa
- 3 cups shredded, cooked chicken breast
- ¾ cup soft bread crumbs
- ½ cup cooked brown rice
- 2 cups tomato sauce, divided
- Cut tops of peppers and remove seeds. In a large bowl, combine the egg whites, salsa, chicken, bread crumbs and rice. Spoon into peppers.
- Coat a 13×9-inch baking dish with cooking spray. Spread 1-cup tomato sauce into the pan. Place peppers into the dish and spoon remaining sauce over peppers.
- Cover and bake at 350 degrees for 55-60 minutes or until peppers are tender. Serve warm.