September 2016 – Veggie of the Month

cubanelle-and-bellCubanelle peppers are our delicious vegetable of the month! They are also known as Italian frying peppers and Cuban peppers. They grow to be about 7 inches long and can turn from yellow-green to a well-ripened bright red. Whether this pepper is picked in the color of green or red it is sweet as can be. With this sweetness it makes for a great snack or addition to any meal. A few enjoyable ways to prepare this pepper are raw (eaten as is, in a salad, or with some dip), grilled (seasoned or sprinkled with olive oil), and sautéed (toss in an omelet or with some brown rice).

This smaller pepper is currently growing in popularity due to its bright colors and nutritional qualities but are commonly be found in Slavic, Spanish, Italian, Puerto Rican, and Dominican cuisines. CHP has worked with Frank Mangan at UMass Stockbridge, who focuses on growing crops popular with immigrant communities and recommended this variety for us to grow and donate.

The nutritional benefits to Cubanelle peppers are almost identical to those of bell peppers. With its red and green colors the peppers supply vitamins A, C, K, B1, B6, and folate; all of which play some type of role in our immune systems to keep our eyes, skin, and bones healthy. Low on vitamin C? Just one cup of Cubanelle peppers can provide you with 200% of the Recommended Daily Amount of vitamin C! That’s amazing! Another nutritional benefit these peppers provide is the mineral potassium which supports proper function of cells and organs by conducting “electricity” though the body.

Source.

Grilled Chicken Kabobs: (serves 3- 4)

Adapted from: http: //glitterandgoulash.com/grilled-chicken-kabobs/

  • 8 Cubanelle peppers
  • ½ yellow onion
  • 1 small zucchini
  • ¼ pineapple
  • 2 chicken breasts
  • ½ bottle of Italian dressing

Begin by cutting the chicken into large cubs and place into a bowl. Then pour Italian dressing over the chicken and leave in refrigerator for 30-60 minutes. While waiting slice the peppers, onions, zucchini, and pineapple into pieces the size of the end of a fork. After the chicken is done marinating begin to skewer the vegetables, fruit, and chicken in alteration. When done start the grill and heat to medium setting, as soon as it comes to temperature place skewers on the grill and cook for 10, or until the juices of the chicken run clear when cut. Enjoy!

Read the rest of the September 2016 Sprout!

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