Cooking with Peppers
Add some sweet and heat to your dishes with peppers! They’re so versatile that you can use them as a main ingredient, a condiment or an added spice to just about any recipe.
Order of heat for most common chili peppers (from mild to hottest):
Bell – sweet and no heat
Poblano - slightly hot
Jalapeño - hot
Chipotle (smoked jalapeño) – a bit hotter
Serrano – very hot
Habanero/Scotch bonnet – extremely hot!
Add to homemade salsas
Add to vegetable, tomato or low sodium bean soups
Add to scrambled eggs or an egg white omelet
Add to casseroles, brown rice and whole wheat pasta dishes
Add to leafy, green salads
Layer on sandwiches, burgers and whole grain tortilla wraps (choose low saturated fat and zero grams trans fat wraps)
Cut into strips and snack on along with cut carrots and celery
Stuff with brown rice, tomato sauce and fresh herbs
Roasting sweet and hot peppers gives them a wonderful, smoky flavor. It also takes some of the spicy heat out of hot peppers. Here’s how to roast:
1. Turn on your broiler.
2. Place whole peppers on tray or in baking dish.
3. Put under the broiler. With tongs, turn the peppers every few minutes, until the skin is blackened and blistered all the way around.
4. Put peppers in a paper bag. Fold close and let sit for 20 minutes.
5. Remove peppers from bag. Peel off the blackened skin. Cut peppers in half (liquid will seep out.) Remove the seeds and the stem.
6. Cut how you like or store them in a sealed container (they will last about four days in the refrigerator.)
Article copyright © 2012 American Heart Association. This article is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more articles and simple, quick and affordable recipes, visit heart.org/simplecooking.