Bell peppers come in many colors.  Green peppers are picked before they ripen to a color.  They are more earthy in flavor and a little bitter.  Colored peppers are sweeter and more flavorful. Red peppers have more vitamins and nutrients and contain the antioxidant lycopene.

Baked Peppers, Potatoes, and Onions

1-1 ½ lb green and red peppers
1 lb potatoes
1 large sweet onion
¼ cup olive oil
Salt and freshly ground pepper

Cut peppers into 1 ½-2 inch pieces. Peel the potatoes if thick skinned or use unpeeled new potatoes. Cut the potatoes into 1 inch slices or chunks. Cut the onion into chunks. Place all vegetables in a shallow ovenproof dish and pour over the oil. Rub the vegetables with the oil. Sprinkle with salt and lots of pepper. Bake in a preheated 425º oven for approximately 30 minutes until the potatoes are tender. (Serves 4)

Pepper Slaw

1 ½-2 lb red and green sweet peppers
4 cups thinly sliced cabbage
1 Tbs finely minced fresh hot peppers (optional)
1-2 tsp celery seeds
Vinaigrette Sauce with mustard (recipe below)
Salt and freshly ground pepper

Cut peppers into julienne strips. Combine with cabbage, hot peppers and celery seeds. Toss with vinaigrette and season to taste with salt and pepper. Marinate for 2-3 hours before serving. (Serves 6-8)

Vinaigrette Sauce:
1 clove garlic (optional)
¼ tsp salt
2 Tbs wine vinegar
¼ tsp Dijon mustard (optional)
9 Tbs olive oil
Freshly ground pepper

Mash garlic and salt together. Stir in vinegar and mustard. Gradually whisk in oil. Add pepper.

Pork and Peppers

8 boneless pork loin or veal chops
½ tsp rosemary, crushed
½ tsp thyme, crushed
1/8 tsp allspice
2 tsp chopped garlic
Salt
6 Tbs oil
1 ½ lb sweet peppers
1-1 ½ cups sliced onions
1 cup dry white vermouth
Freshly ground pepper

Mix rosemary, thyme and the allspice. Mash together the garlic and 1 tsp salt; mix with the crushed herbs. Beat in 2 Tbs of the oil. Brush the pork with this marinade and set aside for 3-4 hours.

When you are ready to cook, clean the peppers and cut into 1/2 inch strips. Heat 2 Tbs of the oil and brown the pork pieces. Place the pork into a baking dish. If necessary, add 2 Tbs additional oil and sauté the peppers and onions for 5 minutes until slightly tenderized. Place them between the pork slices into a baking dish. Pour the fat from the pan. Add the vermouth; let boil for a moment until browned bits in pan are incorporated; pour over pork and peppers. Season with salt and pepper. Bake in a preheated 375º oven for 25-30 minutes or until the pork is tender, basting occasionally. Pour the cooking liquid into a small saucepan and boil rapidly until lightly thickened. Pour over meat. (Serves 4)