Food and Recipe's

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"Reuben Bake with Layers of Corned Beef
Ingredients:
2 cans (8 oz each) refrigerated crescent roll dough

1 lb sliced corned beef

1 can (14 oz) sauerkraut, drained and patted dry

1½ cups shredded Swiss cheese

½ cup Thousand Island dressing

1 tablespoon Dijon mustard

1 teaspoon caraway seeds (optional)

2 tablespoons melted butter

Fresh parsley, chopped (for garnish)

Instructions:
Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Prepare the Base Layer:

Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing the perforations to form an even layer.

Spread a thin layer of Dijon mustard over the dough.

Layer the Fillings:

Evenly layer half of the sliced corned beef over the mustard-covered dough.

Spread the drained sauerkraut over the corned beef.

Drizzle the Thousand Island dressing over the sauerkraut.

Sprinkle the shredded Swiss cheese over the dressing.

Add the remaining sliced corned beef on top of the cheese layer.

Top Layer:

Unroll the second can of crescent roll dough and place it over the top of the casserole, sealing the edges and perforations.

Brush the top with melted butter and sprinkle with caraway seeds, if using.

Bake:

Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the dough is cooked through.

If the top browns too quickly, cover with aluminum foil during the last 10 minutes of baking."
 

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Key Points​

  • Bell peppers change color as they ripen, going from green to yellow to orange to red, with taste and nutrients increasing.
  • All peppers are good for you, but red bell peppers are the healthiest because they stay on the vine the longest and have the most nutrients.



Whether you’re dicing them onto a pizza, roasting them for a pasta, or slicing them raw for crudites with hummus, the crisp sweetness and satisfying crunch of bell peppers make them a kitchen staple. But have you ever wondered which type of bell pepper is the healthiest?

While they are one of the most versatile vegetables in the produce aisle, not all bell peppers are created equal. From the grassy bite of a green pepper to the antioxidant-rich sweetness of a red one, green, yellow, orange, and red bell peppers each offer something slightly different. Understanding which bell pepper is the healthiest can help you make smarter choices depending on your dietary goals and flavor preferences. We spoke to nutritionists and a produce expert to learn how each color compares in terms of taste, flavor, and nutrients. Plus, which one will last the longest in your refrigerator.




Meet Our Expert​



The Bell Pepper Rainbow​

Bell peppers come in a variety of colors, with green, yellow, orange, and red being the most common. While it might seem like they are entirely different varieties, the differences in colored bell peppers are mainly due to ripeness, according to registered dietitian Erin Kenney, MS, RD, HCP, NASM-CPT, registered dietitian and founder of Third Eye Nourishment.


Green bell peppers are harvested at the earliest, followed by yellow, orange, and red. As bell peppers ripen, natural sugars increase, making them nice and sweet. They aren’t just colorful, they’re chemically complex, notes Keelin Murphy, MS, RDN, registered dietitian and founder of Third Eye Nourishment. "Each hue represents a different nutrient profile, influenced by ripeness, cultivar, and pigment-specific antioxidants," she says.

Green Bell Peppers​

Green bell peppers tend to be the least expensive. “Green bell peppers are the least ripe and have a distinct grassy, slightly bitter taste,” says Matt Fowler, produce category manager at Natural Grocers.

Food Republic
Nutritionally, they contain plenty of fiber but have the lowest sugar and antioxidant levels, according to Kenney, who adds that some people find green peppers the most difficult to digest, likely due to their firm cell walls, especially when raw.




Tips​

"Clients tell me all the time that they have a hard time with bell peppers, not just the green variety," Kenney says. “This could be related to the tough, fibrous skin or the fact that they are part of the nightshade family. Simply cooking the peppers well to break down the fibers further can help potentially reduce digestive upset."




Yellow and Orange Bell Peppers​

Yellow and orange bell peppers are the in-between peppers in terms of flavor and nutritional content. "They offer a nice middle ground with a gentle sweetness and crisp texture," says Fowler.


While they don’t have as much Vitamin C as red peppers, they offer different nutrients. According to Murphy, yellow bell peppers are rich in lutein and zeaxanthin, which support eye health. Orange bell peppers are also high in beta-cryptoxanthin, which has other important health benefits. benefits

Red Bell Peppers​

Red bell peppers are the most nutrient-dense of all the bell peppers. "Specifically, they are highest in vitamin C, A, and lycopene," says Kenney. These are all powerful antioxidants that help to support immune health, reduce inflammation, and protect against heart and prostate health, she explains.

They also win for flavor—as red bell peppers are fully ripe, they are also the sweetest. "They have a depth of flavor that makes them a favorite for raw snacking and roasting,” says Fowler.

And in terms of storage, they also will likely last the longest. You might think the green bell pepper would be best for storage because it's harvested earlier, says Fowler, but that's not the case. "The longest-lasting bell pepper is the red. It is fully ripe and more mature, and often holds up best when stored properly," says Fowler.

Which Bell Pepper Is Healthiest?​

According to Murphy and Kenney, with more time to draw nutrients from the soil and mature, red peppers top the nutrient charts. "If you are looking for the healthiest choice, go for red,” advises Kenney.

When choosing which bell peppers to buy, consider your taste and flavor preferences as well as how you plan to cook them. If you’re seeking a hint of bitterness or a more robust flavor, green peppers are the way to go. For dishes where you want a pop of sweetness or color, orange, yellow, or red bell peppers are great choices, says Fowler.

Perhaps the best option is using the full rainbow of colors, says Kenney. Murphy agrees, noting, "A mix of bell pepper colors gives you a spectrum of polyphenols and carotenoids." From a culinary perspective, Fowler agrees that a mix of bell peppers is a great way to bring a vibrant, flavorful balance, especially in sautés, stir-fries, or salads.

But really, there are no bad choices when it comes to this versatile produce.
 
LordSensei1958 said:

View attachment 19940​

​

Key Points​

  • Bell peppers change color as they ripen, going from green to yellow to orange to red, with taste and nutrients increasing.
  • All peppers are good for you, but red bell peppers are the healthiest because they stay on the vine the longest and have the most nutrients.



Whether you’re dicing them onto a pizza, roasting them for a pasta, or slicing them raw for crudites with hummus, the crisp sweetness and satisfying crunch of bell peppers make them a kitchen staple. But have you ever wondered which type of bell pepper is the healthiest?

While they are one of the most versatile vegetables in the produce aisle, not all bell peppers are created equal. From the grassy bite of a green pepper to the antioxidant-rich sweetness of a red one, green, yellow, orange, and red bell peppers each offer something slightly different. Understanding which bell pepper is the healthiest can help you make smarter choices depending on your dietary goals and flavor preferences. We spoke to nutritionists and a produce expert to learn how each color compares in terms of taste, flavor, and nutrients. Plus, which one will last the longest in your refrigerator.




Meet Our Expert​



The Bell Pepper Rainbow​

Bell peppers come in a variety of colors, with green, yellow, orange, and red being the most common. While it might seem like they are entirely different varieties, the differences in colored bell peppers are mainly due to ripeness, according to registered dietitian Erin Kenney, MS, RD, HCP, NASM-CPT, registered dietitian and founder of Third Eye Nourishment.


Green bell peppers are harvested at the earliest, followed by yellow, orange, and red. As bell peppers ripen, natural sugars increase, making them nice and sweet. They aren’t just colorful, they’re chemically complex, notes Keelin Murphy, MS, RDN, registered dietitian and founder of Third Eye Nourishment. "Each hue represents a different nutrient profile, influenced by ripeness, cultivar, and pigment-specific antioxidants," she says.

Green Bell Peppers​

Green bell peppers tend to be the least expensive. “Green bell peppers are the least ripe and have a distinct grassy, slightly bitter taste,” says Matt Fowler, produce category manager at Natural Grocers.

Food Republic
Nutritionally, they contain plenty of fiber but have the lowest sugar and antioxidant levels, according to Kenney, who adds that some people find green peppers the most difficult to digest, likely due to their firm cell walls, especially when raw.




Tips​

"Clients tell me all the time that they have a hard time with bell peppers, not just the green variety," Kenney says. “This could be related to the tough, fibrous skin or the fact that they are part of the nightshade family. Simply cooking the peppers well to break down the fibers further can help potentially reduce digestive upset."




Yellow and Orange Bell Peppers​

Yellow and orange bell peppers are the in-between peppers in terms of flavor and nutritional content. "They offer a nice middle ground with a gentle sweetness and crisp texture," says Fowler.


While they don’t have as much Vitamin C as red peppers, they offer different nutrients. According to Murphy, yellow bell peppers are rich in lutein and zeaxanthin, which support eye health. Orange bell peppers are also high in beta-cryptoxanthin, which has other important health benefits. benefits

Red Bell Peppers​

Red bell peppers are the most nutrient-dense of all the bell peppers. "Specifically, they are highest in vitamin C, A, and lycopene," says Kenney. These are all powerful antioxidants that help to support immune health, reduce inflammation, and protect against heart and prostate health, she explains.

They also win for flavor—as red bell peppers are fully ripe, they are also the sweetest. "They have a depth of flavor that makes them a favorite for raw snacking and roasting,” says Fowler.

And in terms of storage, they also will likely last the longest. You might think the green bell pepper would be best for storage because it's harvested earlier, says Fowler, but that's not the case. "The longest-lasting bell pepper is the red. It is fully ripe and more mature, and often holds up best when stored properly," says Fowler.

Which Bell Pepper Is Healthiest?​

According to Murphy and Kenney, with more time to draw nutrients from the soil and mature, red peppers top the nutrient charts. "If you are looking for the healthiest choice, go for red,” advises Kenney.

When choosing which bell peppers to buy, consider your taste and flavor preferences as well as how you plan to cook them. If you’re seeking a hint of bitterness or a more robust flavor, green peppers are the way to go. For dishes where you want a pop of sweetness or color, orange, yellow, or red bell peppers are great choices, says Fowler.

Perhaps the best option is using the full rainbow of colors, says Kenney. Murphy agrees, noting, "A mix of bell pepper colors gives you a spectrum of polyphenols and carotenoids." From a culinary perspective, Fowler agrees that a mix of bell peppers is a great way to bring a vibrant, flavorful balance, especially in sautés, stir-fries, or salads.

But really, there are no bad choices when it comes to this versatile produce.
Click to expand...
Bell peppers sauteed with onions ... One of the best kitchen smells ever.

Add an Italian roll and a sweet Italian sausage link ... can't get ,much better
 
 
Lord Chevy said:
Bell peppers sauteed with onions ... One of the best kitchen smells ever.

Add an Italian roll and a sweet Italian sausage link ... can't get ,much better
Click to expand...
Raw peppers yum. cooked peppers blech. Green peppers meh.
 
 
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Ingredients
For the crust:
12 graham crackers, crushed
½ cup (1 stick) unsalted butter, melted
2 tablespoons light brown sugar
For the filling:
1 package (3 oz) orange-flavored gelatin (Jell-O)
½ cup boiling water
1 cup cold orange juice
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) whipped topping (like Cool Whip), thawed
Instructions
Make the crust:
In a bowl, mix crushed graham crackers, melted butter, and brown sugar until combined.
Press the mixture firmly into the bottom of a 9-inch pie dish.
Refrigerate while preparing the filling.
Prepare the filling:
In a large bowl, dissolve orange gelatin in boiling water.
Stir in cold orange juice and sweetened condensed milk until smooth.
Fold in the whipped topping until fully combined and fluffy.
Assemble:
Pour the filling into the prepared crust.
Smooth the top with a spatula.
Chill:
Refrigerate for at least 4 hours, or until set.
Serve:
Garnish with more whipped topping and orange slices if desired.
Chef’s Notes
For a tangier flavor, use orange juice with pulp.
You can substitute vanilla wafer crumbs for the graham crackers for a twist.
 
 
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