Red peppers are one of the best sources of the red-coloured carotenoid pigment, lycopene. Some studies suggest that eating lycopene-containing foods could lower the risk of prostate, pancreatic and cervical cancers. They are also ideal for topping up your store of two other carotenoids, lutein and zeaxanthin, which are naturally found in the retina. Some research suggests that eating foods rich in these pigments can help prevent macular degeneration, a condition that can impair the vision of older people.Red peppers have notable levels of pyridoxine (vitamin B6), which plays an important role in brain function, plus antioxidant vitamins C and A.
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Peppers are usually better value bought loose. Guide price per kg: £4.95 (bell) £9.95 (romano/ramiro).Joanna Blythman is the author of What To Eat (Fourth Estate, £9.99). To order a copy for £7.99 with free UK p&p, go to guardianbookshop.co.uk
Baked red peppers stuffed with spiced chickpeas
Peppers and tomatoes are abundant at this time of year - this dish is really great alongside barbecued meat or as part of a mezze.Advertisement
3 red peppers, deseeded,
cut in half lengthways
1½ tbsp oil
1 large aubergine, quartered lengthways then cut into 2cm cubes
2 red onions, peeled and sliced
15g butter
6 ripe tomatoes
3 garlic cloves, peeled and crushed
3cm piece ginger, peeled and crushed
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
A pinch of chilli flakes
400g tin chickpeas, drained
Juice of half a lemon
Small bunch of fresh coriander1 Preheat the oven to 150C/300F/gas mark 2. Place the peppers cavity side-up in a roasting tray. Drizzle with half the oil, season and place in the oven.2 Brown the aubergine in the remaining oil over a medium heat. Remove to a plate with a slotted spoon. Turn the heat down, then add the onions and butter. Soften gently for five minutes.3 Blend the tomatoes, garlic and ginger until smooth.
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