I won't say anymore about onions since today's letter is "P," which means this post will talk a bit more about a "p" food peppers, bell peppers specifically. Apparently, these lovelies are called capsicum in Australia. Who knew? I already knew that they are sometimes called sweet peppers because they don't provide much of a spicy kick. (Another reason why I don't understand why people loathe them!) Anyway, bell peppers come in a variety of colors, including green, red, yellow, and orange. Whenever I made pasta primavera in the past (when I lived in central AR), I always would pick up Kroger's Stoplight Peppers because they contained one each of red, yellow, and green bell peppers--just like a stoplight! In researching bell peppers, I also learned that red bell peppers are just ripened green ones. AMAZING! I liked a mix of peppers because of the color combo and taste variety. The green ones are less sweeter than all of the others on the color spectrum; I'd say most people prefer the green ones to the rest, probably not just because of taste but because they are the cheapest. ;) Bell peppers are rich in lycopene, carotene, and vitamin C with red peppers having the highest amounts and green ones having the lowest.
I made some sweet and sour lemonade chicken from Six Sisters' Stuff, and I decided to serve it with rice, peppers, and onion for a pseudo-Chinese meal. I'm not much on Chinese, but I did LOVE this chicken! Zach said it was a bit too lemony for him, so next time I won't use as much lemonade. I know white rice isn't the healthiest, but it is my favorite and easier for my tummy to digest. I haven't had peppers and onions in FOREVER, so these were a real treat!
To make the peppers (and onion), I remove the caps from two peppers and slice out the white insides to remove the seeds. (I've also found that holding a pepper half or quarter over the trashcan with the inside facedown and taping the back with a utensil helps the seeds fall out.) Then I slice them into strips and half the strips. I slice the ends off the onion, remove its peeling, and then slice it into strips. I heat 1-2 Tablespoons of vegetable/olive oil into a skillet over medium-high heat, add the peppers and onions, and sauté until the onions are translucent and the peppers are tender and browned. So good!