GREEN BULLET PEPPERS - PEPPERS OF THE WEEK

I love spices and as much as I love dried spices, nothing beats the fresh ones that have wholesome nutrients and benefits. There are so many varieties of peppers that sometimes its hard to kerp up with the names or even types. Peppers come in the sweet and hot kinds, some you can eat raw and include in salads but today's variety has a different story all together. Green Bullet Peppers are usually a hot peppers variety that is too hot to eat raw. 

BELL PEPPERS - PEPPERS OF THE WEEK

Bell peppers are also known as sweet peppers or capsicum. They come in various colors like red, yellow, green, orange, white, purple and even mixed colored peppers which exist during parts of the ripening process. Green peppers are less sweet and slightly more bitter than yellow, orange or red peppers. Bell peppers are made up of water which is 94% and carbs like fructose, sugars and glucose. They also contain nutrients like vitamins, minerals like calcium, iron, magnesium, zinc and sodium. You can cook bell peppers in so many ways. You can skewer with meats or veggies to make kabobs, you can shred into thin strips and add to your coleslaw.

POBLANO PEPPERS - PEPPERS OF THE WEEK

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.  Preparation methods include: dried, stuffed, in mole sauces, or coated in whipped egg (capeado) and fried. After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by either canning or freezing.