Sweet bells ripe for fall

Article by: JOYCE WHITE , Special to the Star Tribune
Updated: September 6, 2012 - 8:30 AM

Bell peppers not only boast a rainbow of colors -- red, orange, yellow, purple and green -- but also offers a world of gustatory flavors.

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A rainbow of fresh bell peppers: Broil, roast,steam or fry. They're delicious any way.

Photo: Tom Wallace, Star Tribune

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Bell peppers not only boast a rainbow of colors -- red, orange, yellow, purple and green -- but also offers a world of gustatory flavors.

You can steam or sauté bell peppers with a sprinkling of herbs and then ladle over rice, pasta or potatoes. A platter of grilled peppers is a fine appetizer when sprinkled with balsamic vinegar and served with deviled eggs. A bowl of steamed bell peppers ladled with a vinaigrette infused with blue cheese was a dish that women in my family served at their lunches and quilting gatherings years ago.

Sautéed bell peppers are also a fine side dish for grilled seafood, roast pork or chicken. And a favorite entree in this kitchen this time of year is a melange of sautéed bell peppers, zucchini and eggplant infused with basil and garlic, a kind of down-home ratatouille.

Bell peppers, also called sweet peppers, are as old as time, dating back at least 7,000 years and indigenous to Peru or Mexico.

The delectable peppers made their way to Europe when Christopher Columbus sent them back home to Italy. The strange newcomers soon became a vital ingredient in Italian cooking before moving across the continent.

Today, like their cousin the hot chile pepper, the sweet bells are a staple in Mexican cooking, favored throughout the Americas. They reign supreme this time of year in this kitchen, too, enjoyed with abandon, whether for entertaining or family meals.

Joyce White is the author of "Brown Sugar" and "Soul Food." Reach her at jwhitesoul@aol.com.

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