Add Some Pepper to Your Life

Bell Peppers over a white background.

They’re colorful, delicious, and oh-so-good for you! Bell peppers. Within the last three months, I’ve come to truly enjoy incorporating them into my vegetable repertoire, and for a picky eater that’s a big deal. If you have little ones at home that also have a limited taste-tolerance, then you understand the value of of making the most of the vegetables they DO like, and, thankfully, these spice-less picks are absolutely scrumptious!

Red, yellow, orange, or green, they add a festive touch to any dish, and it’s not just their color that’s varied. You can enjoy them raw and crunchy, or enhance their flavor by cooking slightly. Just be careful not to overcook them because these sweethearts will turn bitter in a hot second! Regardless of the color you opt for, you can’t go wrong — they’re all packed with nutrients — although the red ones contain more vitamin A, C, and beta carotene than the green ones.

Look for heavy peppers with smooth, shiny, flawless skin and healthy stems. I always have two or more in the refrigerator, because they’re great for spicing things up, so to speak (these babies pack no heat unlike their smaller counterparts), I use them in fajitas, to add crunch and flavor to a salad, or just by themselves on the side. They’re easy to use, taste great, are good for you, and fun to eat. Here’s a fajita I whip up when time is short but my appetite is anything but!

  • 4 oz boneless, skinless chicken breast, trimmed of visible fat
  • 1 large red or yellow bell pepper cut into strips
  • 1/2 medium onion cut into strips
  • 1 clove garlic, minced
  • 1 whole-wheat tortilla (7.5″ diameter)

Preheat oven to 400 degrees F. Place tortilla on sheet of aluminum foil and roll into a tube. Tuck in ends and set aside. Mist a nonstick skillet with olive oil spray and set over medium high heat. Add vegetables and cook, stirring occasionally until they are tender and onion is lightly browned. Transfer vegetables to a plate and cover to keep warm. Mist pan with olive oil spray and add chicken. Cook for 2 to 4 minutes until there is no pink on inside and chicken is browned. Add the reserved vegetables back to the pan and cook for another 2 to 3 minutes until warm. Heat the  tortilla in the oven for about 5 minutes. Unroll the tortilla and fill with the chicken-vegetable mixture. You can serve with salsa if desired or even add some grated low-fat cheese. Enjoy!

If you like this recipe, let me know! I would love to see some of your own culinary creations that turn healthy foods into healthy AND delicious delights!

Thank you for being tuned in parents. I welcome your comments, suggestions, and tips! There’s more for you, too, on Facebook, Twitter, and Instagram!




About Yari

Yari is a TiP Team author, writer, and aspiring journalist hailing from the sunny, twin-island republic of Trinidad and Tobago. Although she first came to the States to pursue her love and passion for journalism, she enjoys using words to express herself beyond the discipline of just news.

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