This week, I’m highlighting banana peppers.
These bright yellow-green peppers are often overlooked, but they’re one of the most versatile vegetables you’ll find this time of year. Mild and slightly tangy, banana peppers add wonderful flavor without overwhelming heat.
Fresh banana peppers have a crisp texture and a light, peppery sweetness that works beautifully sliced into salads, grain bowls, wraps and sandwiches. They’re also delicious sautéed with onions and other vegetables or added to pasta dishes for a little extra flavor and color.
Many people are most familiar with pickled banana peppers, which bring a tangy, zesty bite to meals. A few slices can brighten everything from salads and bean dishes to veggie burgers and homemade pizzas.
When shopping, look for firm, glossy peppers with vibrant color.
Whether you enjoy them fresh from the garden or straight from the pickle jar, banana peppers are an easy way to add savory flavor, crunch and a little excitement to everyday meals.
Tell me your favorite way to enjoy banana peppers.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
