Bell peppers have a mild, sweet flavor and crisp, juicy flesh. Because they come in a variety of colors – light and dark green, yellow, orange, purple, brown and black – they can create visual interest in dishes in addition to adding sweetness and crunch.

Bell peppers have a mild, sweet flavor and crisp, juicy flesh. Because they come in a variety of colors – light and dark green, yellow, orange, purple, brown and black – they can create visual interest in dishes in addition to adding sweetness and crunch.


First up is a corn salad from Brenda Margold of Springfield, Ill., that calls for red and green peppers. Jane Frazier of Havana, Ill., shares a slow-cooker turkey recipe that uses any color of bell pepper. The red variety is simply a ripened version of the green pepper; because it has ripened longer, the red is sweeter.


Colorful Corn Salad


1 (10-ounce) package frozen corn


1 cup green pepper, diced


1 cup sweet red pepper, diced


1 cup celery, diced


1/2 cup minced fresh parsley (may substitute cilantro)


1/2 cup chopped green onions


1/4 cup shredded parmesan cheese


1 teaspoon ground cumin


3/4 teaspoon salt


1/2 teaspoon pepper


1/4 teaspoon hot pepper sauce


Several dashes cayenne pepper, to taste


1 1/2 tablespoons olive or vegetable oil


1 clove garlic, pressed


3 tablespoons lime juice


In large bowl, mix first 12 ingredients (from corn to cayenne pepper). Whisk remaining 3 ingredients and pour over corn mixture. Mix well. Refrigerate and serve chilled.


Makes 8-10 servings.


Crock-Pot Tropical Turkey


2 or 3 bone-in, skin-on turkey thighs


Vegetable oil


1 to 1 1/2 large onions, coarsely chopped or sliced thick


1 to 1 1/2 large sweet bell peppers, cut into chunks


1 can pineapple chunks, drained (reserve juice if you want to thicken sauce at end of cooking)


Salt, to taste


Coat inside of slow cooker with cooking spray. Brown turkey in hot oil in a skillet, 5-8 minutes per side.


Layer onions, turkey and bell peppers in crock, salting as desired. Top with pineapple. Cook on low 6-8 hours (or on high 4-5 hours). Remove turkey and allow to cool just enough to handle, then remove skin and bones. Separate meat into serving-sized pieces. Add back to crock; mix. Serve with or over rice, noodles or couscous.


Note: If desired, mix reserved pineapple juice with cornstarch and use to thicken turkey pan juice on high heat for about 15 minutes. Add to crock.


Makes 4 servings.


 


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem.