Bell Peppers & the Ultimate Roasted Pepper Recipe

Bell Peppers which are delicious both raw and cooked can do more than add flavor to your omelette, pasta sauce or hummus. They are nutrient-dense and are one of the richest sources of Vitamins A and C. Just one cup of bell pepper a day fulfills 100% of your little one's requirement of both vitamins. 

Aim for a variety of colors when shopping for bell peppers. You can find green, red, orange and yellow varietals. Did you know that red bell peppers are actually more mature green peppers? This makes them much sweeter, milder and easier on the digestive system. It is helpful to note that green peppers are often challenging on babies' and toddlers' digestive systems. 

When shopping for bell peppers, look for firm and shiny peppers without wrinkled skin. It is also important to buy organic peppers as they rank number 3 on the dirty dozen list. They should be stored in a ventilated plastic bag in your vegetable crisper drawer.

Roasted Bell Peppers

One of the best ways to enjoy peppers is by roasting them. Roasted peppers are deliciously versatile: add them to a pasta sauce to sweeten it up, roll them in a tortilla with cream cheese for a toddler friendly lunch idea, or serve them up with fresh mozzarella for a perfect appetizer at your next party!

Ingredients:

4 - 8 red, orange and/or yellow bell peppers

Preparation:

Preheat oven to broil setting. Line a baking sheet with parchment paper and place peppers on sheet.

Broil peppers on the top rack of your oven, rotating the peppers when blackened (approximately every 10 minutes) until all sides have been roasted.  Remove from oven and place in a metal or glass bowl and cover the top completely with a layer of plastic wrap. This step is important because it allows the pepper's skin to separate from the flesh for easier peeling.

When cool enough to handle, remove the plastic wrap from the bowl. One at a time, remove the skin, stem and seeds from each pepper.

Peel them into 2" strips, quickly rinse them with water and lay out to dry on a paper towel.

When dry, place the roasted pepper strips in a glass or plastic container with olive oil, a pinch of salt, 2 grinds of fresh cracked pepper and 1/2 a teaspoon of dried oregano (crush it in the palm of your hand prior to adding to the peppers to bring out a fuller flavor).

The peppers will last up to 3 weeks in the refrigerator.  You can also puree them in a food processor or blender for the perfect, sweet baby food!  Bon appétit to you and your bébés!