Capsicum is a genus of flowering plants in the nightshade family Solanaceae. It is also known as bell pepper, sweet pepper, or pepper and comes in different colors; including red, yellow, orange, and green. The whitish ribs and seeds inside the fruit may be consumed, but some people find the taste to be bitter.
Green bell peppers are best suited for both raw and cooked applications such as baking, sauteing, roasting, and grilling. You can use green bell peppers in green salads, salsa, sandwiches, and pasta. Green bell peppers pair well with tomatoes, corn, red onion, onions, garlic, potatoes, chickpeas, cilantro, peaches, coconut milk, ground beef, turkey, shrimp, eggs, rice, quinoa, and couscous.
Store unwashed peppers in the crisper drawer of the refrigerator and they will keep up to one week.
1 pound of ground beef
4 medium red, yellow or green bell peppers
1/2 cup minced onion
2 teaspoons minced garlic
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
1/2 cup cooked white or brown rice
3 tablespoons tomato paste
2 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley (optional)