Peppers are one of the most popular seasonal vegetables in 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 also red or green peppers are suitable. 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. The cooking of peppers can destroy part of the vitamin C contained in them. For this it is good to alternate the consumption of cooked and raw peppers to enjoy the best of their beneficial properties.
- 4 large yellow peppers
- Fresh basil
- 1/2 teaspoon of dried thyme
- Rice or corn malt
- Salt until full
- 1/2 teaspoon of dried oregano
- Extra virgin olive oil
- 1 teaspoon of apple vinegar
Sweet and sour yellow peppers
Start preparing sweet and sour peppers by carefully washing and cleaning the vegetables. Divide the peppers in half, extract the seeds, slice the outer part and divide it into cubes of rather small size, so that cooking can be faster. Pour a tablespoon of extra virgin olive oil on the bottom of a pan and arrange the peppers.
Turn the stove on low heat and cook for five minutes without a lid. Mix two teaspoons of rice or corn malt in half a glass of tap water and pour over the peppers. Continue cooking for another five minutes on medium heat, with the lid. Pour the thyme and oregano over the peppers. Add a teaspoon of apple vinegar and a pinch of salt.
Then remove the lid and prolong the cooking without it until the peppers are soft inside, but still slightly crispy on the outside. This will take about ten minutes. Stir occasionally with a wooden spoon. When the peppers are ready, you can serve them as a side dish or as an appetizer. For the composition of the dish I used a round coppapasta. I decorated with fresh basil leaves and drops of rice malt. During the cooking of the peppers, to replace the rice malt, it is possible to use a teaspoon of brown sugar.
Chromotherapy in the kitchen: Yellow
As the blog Guarire with the Colors reminds us, vegetables and yellow fruits are among the richest in vitamin C, useful to strengthen the immune system and to purify the body. The color, in chromotherapy, is used in situations such as inappetence and chronic anorexia. The chromatic vibrations of yellow stimulate the metabolism and the sense of hunger, as well as improving the gastric functions. Yellow foods also help the body to eliminate toxins through the liver and kidneys. In general, the yellow color is a symbol of energy, vitality and self-confidence.