Southern Ag Center

By:
Fatemeh Malekian, Associate Professor, Food Science and Nutrition Program, SUAREC, Baton Rouge, LA
Owusu Bandele, Professor, Plant and Soil Science, SUAREC, Baton Rouge, LA
Yemane Ghebreiyessus, Professor, Plant and Soil Sciences Program, Southern University, Baton Rouge, LA
Mila Berhane, Research Associate, Plant and Soil Science Program, SUAREC, Baton Rouge, LA

Peppers are part of the Solanaceae or Nightshade family along with tomatoes, eggplant and tobacco. Peppers are native to Latin America. There are over 2000 species of edible, ornamental, medicinal and poisonous pepper plants. The scientific name for most peppers is Capsicum. Three of the major domesticated species are Capsicum annum, Capsicum chinense and Capiscum frutescens. Capsicum annum includes bell, jalapeno, cayenne, chile and the wax peppers. Capsicum Chinense includes the extremely hot peppers like habanero. Capsicum frutescens includes the tabasco peppers. Hot peppers have grown in popularity due to the ethnic foods that require their unique flavors. Sweet varieties of peppers, such as bell peppers, are very popular in the United States. They are used in a variety of ways such as salads, stuffing, soups, stews, relishes, and pickling. Peppers come in a variety of shapes and colors. Shapes includes slender, heart-shaped, round, blocky and tapered.

In Louisiana, it is recommended that pepper transplants be set out between March and June. They generally take from 60 to 80 days from transplant to harvest. Peppers do not do well during the summer because of extreme summer heat and disease pressure. SUAREC scientists have grown successful fall plantings that were harvested up to the first frost. Pepper plants are generally spaced 12 to 18 inches apart in the home garden. Care must be taken to provide adequate conventional or organic fertilizers. Growers are encouraged to sidedress the plants with a source of nitrogen at first fruit set.

Recommended bell varieties for Louisiana include King Authur, Camelot, Jupiter, and Keystone Resistant Giant #3. SUAREC scientists have also had success in growing California Wonder during the fall. Non-bell types that did well in the fall include Cubanelles, Poblano, and the wax types.

Sweet Peppers
Bell peppers are the most popular garden variety. When left to ripen, these peppers turn red, purple, orange, or yellow and gain various levels of sweetness, depending on the variety. Most sweet peppers are similar in texture, although the paler green and yellow tapering varieties are often more flavorful. Peppers can quite tasty when consumed raw or when cooked.

In Louisiana, bell peppers are a main ingredient in Creole and Cajun cuisine as well as Italian and Mediterranean cooking. The most delicious stage in which to consume bell peppers is during or between the green stage and the sweeter ripe stage. Most sweet peppers are harvested for market before reaching full maturity. Prices are higher for the mature peppers which are more colorful.

Hot Peppers
Hot peppers are quite evident in cuisines throughout the world including Latin America, Asia and Africa. The heat of these peppers intensifies as they ripen, so they are hottest when allowed to fully mature. However, they can be picked at any color stage. Colors of hot peppers range from yellow, orange, purple, and even brown. Bright red color in chili peppers is an indication of ripeness rather than hotness.

Most hot peppers are perennial shrubs in the tropics but are grown as annuals in the U.S. due to our colder climate. They can be anywhere from mild to fiery hot in intensity. This burning sensation is caused by a chemical compound called capsaicin. This compound is stored in the light-colored veins, on the walls, and surrounding the seeds. Instead of acting on the taste buds, capsaicin acts on the pain receptors in the mouth. Habaneros are among the hottest of the hot peppers.

Nutritional and Health Benefits
Nutritionally, peppers vary depending on the variety and stage of maturity. All peppers are good sources of vitamins A and C; however these vitamins, which are antioxidants, are more abundant in the red peppers. Antioxidants are a group of nutrients that neutralize free radicals in the body fluids, thus reducing the danger of disease.

When the body uses oxygen it naturally produces free radicals. These free radicals can cause cell damage unless they are neutralized, which can lead to health problems such as arthritis, heart disease, and cancer. The daily requirements for vitamin A and C are met by a single, raw red pepper.

Bell Peppers
Serving Size: 1 medium (148g)
Calories 30	% Daily Value*
Total Fat 0g	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 7g	2%
Dietary Fiber 2g	3%
Sugar 5g	0%
Protein 1g	0%
Vitamin A	8%
Vitamin C	190%
Calcium	2%
Iron	2%

Chile Peppers
Serving Size: 1 medium (148g)
Calories 30	% Daily Value*
Total Fat 0g	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	0%
Sugar 5g	0%
Protein 1g	0%
Vitamin A	80%
Vitamin C	170%
Calcium	0%
Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet.
Source: PMA labeling facts (http://freshcutproduce.com)

Cutting and Slicing
Prior to being cut, the peppers must be washed thoroughly. There are four steps one must follow in order to successfully cut and slice peppers. First, secure the pepper on the cutting board. Second, cut the pepper in half, through the stem. Third, pull off the stem and brush out the seeds. Finally, place the pepper flat side down and slice into thin pieces.

Freezing and Storing
Chopped peppers can be frozen without blanching. Peppers retain some crispiness after thawing and they can be used in cooked dishes or raw in uncooked preparations. To tray freeze sweet bell peppers:

Wash and core peppers. Chop, dice or slice according to how you plan to use them.
Spread in a single layer on a tray or a cookie sheet. Place tray in the freezer for an hour or longer.
Loosen pepper pieces from the tray and pour into zip closure freezer bags. Place sealed bags immediately into the freezer. The pepper pieces will remain separated for ease of measuring. Simply remove as much as you need, reseal the bag and return to the freezer.

Roasting
Both sweet and hot peppers taste great raw, grilled, or added to cooked preparations. The most flavors are brought out when peppers are roasted with a broiler, open flames or a grill. Char thick-skinned peppers until the skin is black and blistered. Cover or place in a paper bag while they are still hot for fifteen minutes. This allows the steam to loosen the charred skins. Finally, peal the skin off over a bowl to catch the juices, and simply use them in your favorite recipe.

Heart Healthy Vegetable Pizza

Ingredients:
� cup pizza sauce
1 large Italian pizza shell
2 cups sliced red and/or green bell pepper
1 cup of sliced onions
5-6 oz shredded, low-fat mozzarella or cheddar cheese

Instructions:
Preheat the oven to 400�F. Put pizza shell on a cookie sheet. Spoon the pizza sauce on the pizza shell. Arrange vegetables over sauce. Sprinkle on the cheese. Bake for 10 minutes. Cool pizza for a couple of minutes before slicing. Cut into 8 wedges. You can add any type of vegetables (different types of peppers, broccoli, tomatoes, and mushrooms) to make this pizza the way you like it without adding very many calories.

Prep. Time: 15 min Baking Time: 10 min

Stuffed Green Peppers

Ingredients:
6 med. green bell peppers
1 lb. lean ground goat or other ground meats
1 c. chopped onions
1 c. grated cheddar cheese
1 c. cooked rice
� c. bread stuffing
8 oz. tomato sauce
� c. ketchup
1 tsp. salt
� tsp. chili powder
� tsp. pepper

Instructions:
Wash the peppers and cut off the tops about � inches below stem. Remove seeds, dice tops and set aside. Brown goat meat lightly over medium heat. Add diced pepper and onion, cook until tender and remove from heat. Stir in remaining ingredients and 2/3 cheese and mix well. Spoon the mixture into peppers. In a shallow baking dish stand the peppers upright close together. Bake at 350�F degrees for 1 hour or until tender. Add remaining cheese on top of peppers for the last 15 minutes of baking.

Prep. Time: 20 min Baking time: 1hour

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