In the spotlight - Peppers

With spring on the horizon and the prospect of warmer times ahead, salad veg, rather than that to be cooked, starts to get a look in. As nice as they are, we'll leave lettuce, tomatoes and cucumber for another day and turn our attention to peppers.

• Peppers are native to the Caribbean, Central and South America. 
• Whilst China and Mexico may be the largest producers of peppers, 8 out of the top 20 countries for pepper production are in Europe.
• Peppers can be divided into two groups - sweet bell peppers and spicy chilli peppers.
• The heat of chilli peppers comes from Capsaicin and while it can be an irritant to skin, it is used as an ingredient in certain ointments to relieve pain from arthritis, strains and sprains, as well as high strength patches used to treat nerve pain caused by shingles.
• Whether you like red, orange, yellow or green bell peppers, they can all come from the same plant, but are at different stages of ripeness.
• The nutritional content of peppers is determined by their colour - green peppers are much lower in Vitamin C and Beta-carotene than red peppers, though still higher in both vitamins than citrus fruit.
• Sliced  peppers are a great dipping veg for hummous or salsa, and also add a splash of colour to stir fries, pizzas and rice, pasta or couscous salads. Also add them to soups, sauces, stews, curries and Mexican dishes - they tend to soak up flavours nicely.
• Peppers work well when stuffed with either meat, soy, mycoprotein or pulses in a tomato based sauce - use spices for a bit of a kick and other chopped veg to bulk it out. You can also add rice, couscous or bulgar wheat - or any other grain for that matter - to the mix or serve on the side.

Peperonata - serve as a sauce for pasta, grains or to top a pizza base

• Chop a large onion and heat in 2tbsp oil over medium heat with 2 bay leaves and 0.5tsp dried thyme until soft and golden. This should take no more than 10 mins.
• Add 4 chopped bell peppers - whatever colours you like - and raise the heat, cooking until they just soften.
• Reduce the heat and add 4 peeled and chopped tomatoes. Simmer for about 10 mins. Add pepper to taste.

Moroccan style stuffed peppers - use another grain in place of couscous if you wish

• Preheat oven to 180 degrees C (gas mark 4). Half and deseed 2 peppers, brush with a little oil and place skin side down on a baking tray. Cook for 45 mins.
• Mix 200g dry couscous, 2tbsp raisins, 0.5tsp cinnamon and 0.25tsp chilli. Pour over 300ml (half pint) water, cover and leave for 10 mins.
• Add 3tbsp pinenuts and 1tbsp of lemon juice to the couscous mix and season with pepper.
• Once the peppers are cooked, spoon the mixture into the peppers and enjoy with a side salad.