Doctor Peppers

A pepper a day keeps the scurvy away!

Peppers. Bell peppers. Capsicum. Whatever you choose to call them, these little beauties are a one-way ticket to a healthier you. 

One of these rainbow beauts, be it green, red or yellow, has more than three hundred times your daily vitamin C needs. And that my friends is good for your immune system (what winter sniffles?), fast wound healing (sayonara papercuts), increases absorption of iron (giving you more energy) and is a powerful antioxidant (a cancer-fighting superhero).

But forget all that jazz. Just know that peppers are damn good for you and make any dish look like a Mexican fiesta! Olé!

Mixed Peppers with Tuna and Pine Nuts (pictured).

Serves Two

What You'll Need

A rainbow of peppers - one red, one yellow, one green

1 onion (white or red- your call)

3 cloves garlic

1 large tin tuna

Handful pine nuts

Dash olive oil

Salt, pepper and crushed chilies to season

The How-To:

1. Add pine nuts to a frying pan over a low heat and toast gently for 3-4 mins until lightly golden

2. In the meantime, finely chop onion and garlic

3. Remove pine nuts from pan and set aside

4. Add olive oil to the pan, and the onion and garlic, and salt, pepper and chili flakes

5. Leave to gently sweat (~5 min) whilst chopping peppers into bite-sized chunks

5. Add peppers to pan and turn up heat

6. After ~5 minutes, add tuna and stir through for 1-2 minutes to warm through. 

7. Remove from heat, pop in a bowl and top with pine nuts. 

8. Optional: wear sombrero whilst consuming