We make Colorful Bell Pepper Salad in late summer and fall when the peppers are in season.
This is another recipe from home! We make this salad a lot in late summer and fall because that’s when the peppers are in season. Did you know that the bell pepper has one of the highest content of vitamin C?Furthermore, they are so high in pectin that the salad will gel if put in the fridge! And pectin is a type of soluble fiber that our microflora goes super happy about.
Health Benefits of Bell Peppers
Peppers belong to the Nightshade family. They got their name because they grow during the night, not like most other plants that grow during the day. Potatoes, tomatoes and eggplant also belong to this family. Unfortunately, there is a correlation between nightshade plant consumption and arthritis. Therefore, I encourage people with joint pain to try eliminating these foods from their diet for several weeks to see if symptoms improve.
Colorful Bell Pepper Salad
6 bell peppers of different colors
½ small red onion
1 Tbsp olive oil
1 Tbsp red wine vinegar
salt and pepper to taste
- Pre-heat your oven at 350.
- Bake the peppers until they are soft (approximately 45 min) turning a couple of times so they don’t burn.
- When they are soft, take them out and let them cool in a bowl to catch the juice.
- Poke the peppers to let the juice out, save the juice, then peel the peppers. Discard the seeds – that can be a little tricky. You can cut or tear the pepper lengthwise into thin slices.
- Slice the onion as thinly as you can, if using a food processor set the blade on the smallest setting.
- Mix the juice from peppers with olive oil, red wine vinegar, salt and pepper.
- Combine all the ingredients in a bowl, mix well.
- Enjoy with Rosemary Pork Shoulder or Meatloaf Revisited.