Bell peppers are loaded with various vitamins and minerals, and are exceptionally rich in vitamin C.
- Vitamin C: One medium-sized red bell pepper contains 169% of the RDA for vitamin C, making it one of the richest dietary sources of this essential nutrient.
- Vitamin B6: Pyridoxine is the most common type of vitamin B6, which is a family of nutrients that are important for the formation of red blood cells.
- Vitamin K1: A form of vitamin K, also known as phylloquinone. It is important for blood clotting and bone health.
- Potassium: An essential mineral that may improve heart health if consumed in adequate amounts.
- Folate: Also known as folic acid, folacin, or vitamin B9, folate has a variety of functions in the body. Adequate folate intake is very important during pregnancy .
- Vitamin E: A powerful antioxidant, essential for healthy nerves and muscles. The best dietary sources of this fat-soluble vitamin are oils, nuts, seeds, and vegetables.
- Vitamin A: Red bell peppers are high in pro-vitamin A (beta-carotene), which is converted into vitamin A in the body.
HUNGARIAN PEPPER SOUP
¼ cup extra light olive oil (or lard, or what ever shortening preferred)
4 cups of The Farm's onions, coarsely chopped
6 cups of The Farm's white Hungarian (Bianca Bell) peppers, or bell peppers, cut to about 1” pieces
8 cups of The Farm's tomatoes blanched and peeled, chopped to I” pieces
2 tsp salt, l tsp coarsely ground black pepper, 1 tbsp of The Farm's Dried Hungarian paprika.
1 pint tomato juice
1 Ring of The Farm's Polish sausage, or Hungarian sausage, or Chorizo
2 Tbsp sugar
2 teaspoons or more crushed chile or 1 The Farm jalapeno pepper, optional
In a large nonstick pot (about 6 qt) sauté the onions in the olive oil, under lid, until the onions are slightly limp, about 8-10 mm. med.
Heat. Do not brown.
Add paprika and stir quickly to coat all the onions with the paprika, and quickly add the tomato juice, all of the tomatoes, stir to just mix, and spices and sugar, stir and add the rest of the ingredients. Stir to mix it all up, and cover, Cook for about 30 mm on medium heat, stir occasionally to keep from burning on the bottom, reduce heat to low and simmer partly covered for another 30-45 mm, or until the Lecsó gets to the desired consistency.
Adjust to taste.