Depending on the variety we have peppers of different shapes and colors, and depending on the maturation we switch from green to colors like red, yellow, orange and other shades. The shapes range from the more elongated, small in size, characteristic of the so-called “friggitelli”, to the round or quadrangular. Depending on the type of pepper also varies the taste, which can be delicate, strong or spicy.
Let’s discover together the properties and the different ways of cooking this vegetable with an inviting appearance and a strong color.

A vegetable with numerous properties

First of all, the pepper is rich in water, potassium and carotene, three elements useful for the well-being of the urinary tract. In addition to potassium contains other minerals valuable for the body as magnesium, phosphorus, calcium and iron , which promotes absorption. Moreover, which is totally unexpected, it contains a high percentage of vitamin C , even higher than that found in citrus fruits. To keep the content of this precious vitamin unaltered in the pepper, it is preferable to eat it raw, diced and seasoned as a crispy salad. It is also important to respect the seasonality, which guarantees the greatest nutritional contribution. The innumerable properties of vitamin C are known, which, in addition to preventing colds if taken regularly, together with vitamin A , also contained in peppers, has an antioxidant action that counteracts the harmful effects of the feared free radicals .
Another ally of the health of our body contained in this vegetable is capsaicin, which has an antibacterial, antidiabetic and anti-tumor action.
Like the aubergine (add link to the article on the aubergines on the site), the pepper also contains a significant amount of fiber that helps intestinal transit and gives a feeling of satiety which, combined with the low calories, helps to keep under control weight.

Make the peppers more digestible

Sometimes the pepper is demonized because of its low digestibility, and in fact it is often avoided or consumed with extreme moderation by those with disorders related to digestion. The poor digestibility is due to two factors: the presence of cellulose on the peel , poorly digestible, and solanine , a substance that if taken in high doses can become toxic and therefore the human body can also refuse in the digestive phase. A substance also present in aubergines, potatoes and tomatoes, so sometimes the problem can be caused by an accumulation of this substance if you simultaneously eat other foods that contain it.
The secret to enjoy this vegetable that is beautiful to look at and good to eat, and to enjoy the beneficial and nutritional properties that characterize it, is therefore not to abuse it in quantity. Also for those who do not digest the peppers but just can not do without, in addition to eating them in small quantities can increase their digestibility by depriving them of peel.

Peppers in the kitchen

There are numerous ways to prepare this good and healthy vegetable, and leave space for colorful creative recipes!
To give some examples, we can start with a creamy first course seasoned with the pesto of peppers, prepared with red peppers, extra virgin olive oil, garlic, pine nuts, basil, almonds and parmesan cheese. Another delicate first and without weighing it down, consists of tasty baked baked peppers stuffed with rice, a valid alternative to the classic stuffed tomatoes. Stuffed peppers are traditionally filled with meat and sausage, but you can opt for an appetizing vegetarian variant, which includes a filling of ricotta, aubergines and pine nuts.
As a side dish they are very good cooked on the grill and seasoned with garlic, oil and parsley. And what about the note and indispensable peppers? An appetizing side dish known and loved throughout the boot, and for this prepared in a different way from region to region and that can be associated with meat and fish.

We at the restaurant “il Piccolo Mondo” love to delight our customers with a fresh side dish that includes zucchini, aubergines, mushrooms (if available in season) and an inviting heart of grilled peppers , to be associated with delicious dishes of our traditional menu Roman and not only …

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