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The Most Trusted Name in Kosher Poultry and Foods
80
fRIDAY;AUGUST 26, 1988. -
1-800-EMPIRE-4
Prismatic Peppers
For A Picky Eater
GLORIA KAUFER GREENE
Special to The Jewish News
oday, my husband,
Geoff, is celebrating
his birthday.
Therefore, I will likely
prepare his favorite dinner:
stuffed bell peppers braised in
tomato sauce, the way his
mother always used to make
them. You might think that
with such a dish topping his
list, Geoff loves green pep-
pers. Wrong! While he eager-
ly devours the meat-rice stuf-
fing and sauce, my discrimin-
ating spouse leaves virtually
all the pepper wrapper
behind on his dish.
When I first learned about
this gastronomic aberration,
my hubby and I were newly
married and on a limited
budget. As bell peppers were
relatively expensive at the
time, I thought I might adapt
the recipe slightly. I would
simply form the stuffing into
giant, pepper-size meatballs,
and cook them in the tomato
sauce mixture.
"You can't do that!" ex-
claimed my husband. "The
meat and sauce won't taste
right?'
"Why not?" I asked.
"It's the green peppers that
give them their great flavor,"
he' explained, suddenly
sounding like a culinary ex-
pert. "That's what makes
them so special!'
"If you like their flavor so
much, then why don't you eat
the peppers?" I pressed.
"I just don't want to," was
his cut-and-dry, inarguable
answer.
So this good wife made the
dish avec peppers, and got in-
to the habit of eating Geoff's
leavings. (Fortunately, I hap-
pen to love bell peppers, and
can't stand to waste good
food.)
Despite great opposition, I
kept up my pepper campaign.
Thinking that Geoff might
just not like the mushy tex-
ture of cooked peppers, I
began to sneak a few pieces of
crunchy raw pepper into his
tossed salad — only to have
him meticulously avoid them
with each plunge of his fork.
I even tried logic on my
nutritious-conscious spouse,
explaining how peppers are
very healthful, with more
vitamin C than oranges as
well as lots of vitamin A and
fiber. And, when he wanted to
lose a few pounds, I put in a
plug for peppers, noting how
filling they are for just a
miniscule amount of calories.
Geoff finally gave in to my
. ir
reasoning, and ate one piece
per salad.
Meanwhile, from toddler-
hood on, all my children have
followed in their mother's
footsteps and been green pep-
per aficionados. When red
bell peppers became easily
available, this ripened form
proved to be even more
popular among my offspring.
The sweeter flavor and vivid
color apparently were par-
ticularly appealing to the
kids.
lb my surprise, red peppers
also appealed more to Geoff (a
child at heart)! He even began
to purposefully choose them
from among the offerings in
our communal salad bowl.
Recently, when gorgeous
bright yellow and orange bell
peppers began to appear in
my local supermarket, I
couldn't wait to give them a
try. These delicious, sweeter
varieties were an instant hit
in our family. Now that the
price has become more
reasonable, they have become
a staple of our regular "house
salad!'
Interestingly, though Geoff
now enjoys munching on col-
orful ripe peppers of every
hue, he still avoids the green
ones. However, I suspect that
if I use a variety of peppers in
tonight's stuffed-pepper din-
ner, he won't like it. He'll pro-
bably tell me that it just
doesn't taste "right?'
PEPPER-UPPERS FOR
SUMMER MEALS
The prismatic bell pepper
colors now available — red,
orange, yellow, green, and
blue-black (with more
possibly on the way) — make
it easy to use this vegetable
(which is technically a
"fruit") to brighten up meals.
For instance, a simple and
delicious salad can be made
by slicing peppers of several
different tints into strips, and
tossing them with a light
vinaigrette (oil and vinegar)
dressing and some finely
chopped fresh or dried herbs.
Or just use strips of assorted
colored peppers as a garnish
on platters.
The easiest and quickest
way to cut up a bell pepper is
to slice off the top and bottom;
then cut open the resulting
Continued on Page 82