Peppers hot or not may do more than round out your omelet, spice up your salsa, and make for a colorful stir-fry. They help you get some of your daily vitamins and contain compounds that may be linked to weight loss, pain reduction, and other benefits. Peppers, by the way, are fruits, not vegetables. They have been popular in all sorts of recipes for a long time, including with the ancient Aztecs. And now they’re getting new attention from researchers eager to unlock their potential health benefits.
Whether spicy or sweet, peppers contain many phytochemicals, which are naturally occurring compounds found in plants. Many of peppers' phytochemicals have antioxidant abilities. This means they can help neutralize free radicals in the body, which damage cells. So they may help prevent or reduce symptoms of certain diseases. Similar to hormones, some phytochemicals also act as messengers in the body. Peppers come in a rainbow of colors, including green, red, yellow, orange, and even purple, brown, and black. Lots and benefits are stored in these peppers so better look into these video recipes online now.
1 1/2 lbs. round steak cut into strips
1/4 cup olive oil
1/4 tsp. coarse ground black pepper
1/3 cup onion, chopped
1 garlic clove, minced
3 green bell peppers, cut into slices
3 red bell peppers, cut into slices
1 1/2 cup celery, diced
1 cup beef bouillon
1 tbsp. soy sauce
1. Cut round steak into 1” long strips, about 1/8” thick.
2. In a large skillet, over medium-high heat, heat oil and black pepper. Add steak and stir-fry until meat is brown, about 5 minutes.
3. Stir in onion and garlic. Then add peppers and celery. Pour in bouillon and soy sauce.
4. Cover pan, reduce heat to medium, and cook until meat and vegetables are tender, about 10 minutes.