I challenge you to try the pepper recipes you find in this chapter. These recipes will inspire you and make peppers a star!
Why eat peppers?
If you eat sweet red peppers, even if they do not contain capsaicin, they still have a slight thermogenic action that accelerates your metabolism. Acceleration of metabolism occurs without intensifying heartbeat or blood pressure, as it happens when you consume hot peppers.
Eating spicy foods can have beneficial effects on your health because of the large number of antioxidants they contain.
Their special taste adds flavor to your dish. Peppers can be cooked in many ways. These can be either quick and are recommended in spicy or sweet recipes (the most popular being the Kapia peppers) and you can fill them with various mixtures like mushroom rice, smoked tofu, and dill; or they can be grilled, pickled in vinegar or brine and keep for winter. Last but not least, all peppers, whether hot or sweet, can be dried and ground very finely for use as a condiment in sauces. This spice is called buoy and comes from the Turkish word “boia” which means paint; in other countries, it is called paprika.
What you didn’t know about peppers:
Pepper is not a vegetable, it is a fruit.
Boia contains more vitamin C than lemon, especially red peppers contain more than 200% of the required daily dose of vitamin C.
Peppers can influence appetite by reducing appetite and thus are used in conjunction with other nutritional strategies to treat obesity.
Pepper preparation techniques:
Before baking, the peppers must be greased with oil. This enhances the flavor of the preparation.
After they have been baked, to clean the skin as easily as possible, they are wrapped in aluminum foil or put in a saucepan and sprinkle salt over them and cover with the lid for 15 minutes.