Bell peppers have been cultivated for more than 9000 years, with the earliest cultivation having taken place in South and Central America. While the name "pepper" was given to the food by European colonizers of North America who first came across it in the 1500 - 1600's and then transported it back to Europe, the original name for this food in Spanish was pimiento.
Because bell peppers can be grown in a variety of climates and are popular in cuisines throughout the world, they can frequently be found on small farms in North America, Central America, South America, Europe, Africa, the Middle East, and parts of Asia. Terms of commercial production, China has become by far the largest producer of bell peppers and produced 14 million tons in 2007. At about 2 million tons, Mexico is the second largest commercial producer, followed by the United States at approximately 1 million tons.
United States, California and Florida are the largest bell pepper producing states. In terms of chili pepper production, New Mexico currently stands in first place. The average American adult consumes about 16 pounds of peppers per year, including almost 9.5 pounds of bell peppers.
Research Source: WH Foods
Christine put a twist on stuffed bell peppers. Try this easy and tasty recipe Cheesy Stuffed Pepper Casserole.
Cheesy Stuffed Pepper Casserole
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1 tablespoon olive oil
1 pound ground beef
1 onion, chopped
3 bell peppers (green, orange and yellow)
salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 cup cooked rice
1 (8 oz.) tomato sauce
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Brown meat over medium heat. Add onions, bell peppers, salt, pepper, garlic powder and Worcestershire sauce, stirring and cook for 3 minutes. Stir in rice and tomato sauce.
Pour meat mixture into 13x9 baking dish. Sprinkle cheese. Place in the oven until cheese is melted, about 10 minutes. Enjoy!