I had an unforgettable weekend in Barcelona. Besides going to some very interesting restaurants: La Tramboia, Cerveceria Catalana and Farga, we visited the Museo de Historia de la Ciudad de Barcelona and saw the remains of a Roman town under the buildings of the downtown area, by the cathedral. It was truly spectacular! But… let’s get to this week’s Power Food.
In case you haven’t figured it out yet, bell peppers are one of my favorite vegetables. Here’s a quick reminder of how much I care for them: Red Bell Pepper Sauce, Bell Peppers for Your Wrinkles, Red Pepper and Walnut Pesto, Samfaina, and Quick Red Pepper Hummus. Of course the main reason I’m so crazy about them is they are so wonderfully delectable, but they’re also an extraordinary healthy food. They are high in vitamins C, A, can B6, they are an excellent source for carotenoids which help boost immunity and fight cancer. If you have weak eyes you may want to consider buying orange bell peppers, as they are loaded with lutein and zeaxanthin, which may help prevent cataracts and macular degeneration. The bad news is that peppers are on the list of vegetables having excessive pesticides. Try buying organic when they are on sale, and freeze them whole so they don’t dry out and loose their nutrients. Oh, and by the way, bell peppers are good for avoiding wrinkles.
My roasted bell pepper with tuna and orzo salad may be eaten cold, hot, or at room temperature. The roasted pepper used as a serving boat adds an interesting touch to this healthy pasta salad. Try it!
Prep Time: 20 minutes
Cooking Time: 40 to 45 minutes
3 large whole bell peppers, red, green, yellow or orange
1/3 cup minced onion
1 cup corn, cooked,
1/3 cup chopped green olives (optional)
½ cup tuna, packed in oil and drained
1-1/2 tablespoons minced parsley
2/3 cup orzo, or small star pasta ( 1-1/4 to 1-1/3 cup cooked)
4 tablespoons olive oil
2-1/2 teaspoons sherry vinegar, or white wine vinegar
Garnish – chopped lettuce or parsley leaves
1. Pre-heat the oven to 400°.
2. Cook the Peppers: While the oven is heating slice the bell peppers lengthwise and de-seed. Line a baking sheet with tin foil and spread 1-1/2 tablespoons of olive oil over the bottom of the sheet pan. Place the pepper on it and place the sheet pan in the oven and bake for 25 minutes. (While they are cooking you may want to start cooking the pasta.) Remove the sheet pan from the oven and turn the peppers over and bake another 20 to 25 minutes. After this, remove them from the oven and arrange them on a serving plate. Cut off any burned skin or flesh and discard it.
3. Cook the Pasta: Fill a small pot with 5 cups of salted water. When the water comes to a boil add the pasta and cook it until the pasta is al dente, and then strain it. Place it in a medium bowl and stir in 2-1/2 tablespoons of olive oil.
4. Mix the salad ingredients: After the pasta has cooled about 15 minutes, add the corn, olives, tuna, parsley, and the vinegar. Check the seasoning and add salt, or other seasonings to taste.
5. Arrange the Salad – having placed the peppers in a circle on a round plate, or in row on a rectangular plate, fill each pepper with the salad and garnish the center with chopped lettuce, or parsley leaves.
If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.
Check out what these other bloggers have cooked up!
Alyce – More Time at the Table, Ansh – Spice Roots, Bambi – Adobo Down Under, Casey – Bookcase Foodie Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living, Mireya – My Healthy Eating Habits, Sarah – Everything in the Kitchen Sink,
This recipe is also posted at Slightly Indulgent Tuesday
Check out Kitchen Daily for more bell pepper recipes.