Colorful Peppers Make A Simple Tasty Dinner

Colorful bell peppers are seen in plenty at the markets during Fall - of course, they are seen in supermarkets all year around when they are expensive and not as flavorful as they are now in the peak season.  Bell peppers are commonly used in stews, soups, casseroles, and stuffed with ground meat, rice, beans, corn, etc. etc, Stuffed peppers are very common and make a wholesome one-pack meal, and leftovers are delicious too.  Peppers and potatoes make a perfect combination (that recipe is for another day).

We use a lot of peppers in our cooking, not only the bell peppers, but also thai bird chillies, jalapenos, red pepper flakes, dried chillies, and the list goes on.  Mexican peppers also find their way into stews and curries.  Peppers are packed with vitamin C and capsaicin, which is known to reduce inflammation and improve circulation.  Pickled chillies are delicious, isn't it?

In the basket above, the small green chillies and habaneros are from our little garden that I picked this past weekend before the snowstorm arrived....yes, snow in October!

I had a few bell peppers, one red, one yellow and one orange...was wondering whether to roast them or make a simple salad, but decided to make a quick saute that was ideal to eat with rotis.  I sauted some colored bell peppers with onions, garlic, ginger, and added a little frozen spinach for a quick dinner tonight.  A few hard-boiled eggs were cut up and dressed with a pinch of salt and some freshly ground black pepper.  Heated up flatbreads (rotis) and dinner was ready.  There is no real recipe or measurements to what I dished up tonight.  I used half cup thinly sliced onions, 1 clove garlic, a piece of ginger, one tomato, and some peppers.....that's about it.  When it was all softening up in olive oil, I added a handful of frozen spinach, some salt and a little water.  Simmered it for a few minutes, garnished with some chopped cilantro....and scooped it up with a roti...delish!