"Mirch" is a Punjabi term (and Hindi I think) for pepper - or capsicum. More accurately it refers to entire family of capsaicin-carrying vegetables - which includes green chillies, red chillies, peppers etc. (Capsaicin is the chemical that causes the "heat" sensation in chillies.) Of course, the green peppers (capsicums) that you get at your local grocer or supermarket are not at all "hot" - but impart a very unique taste and aroma that when cooked (with some potato) will result in a fantastic tasting dish. The cooking style is "masala" - and is one of my absolutely favourite mid-week vegetarian dishes.

We just hit the beginning of hurricane season in the Atlantic and Caribbean, so the USVI is hot and muggy and sometimes rainy. (Rain only means no hurricane, so we don't dare to complain.) It also means hot evenings when no one wants to cook. I love the Italian stewed vegetable mixtures that work as a side dish, pasta or bread topping, or on top of grilled fish/ chicken/meat. I've made carbonata for years (sort of like ratatouille, with celery). Peperonata is my new fave. Absolutely wonderful!

Cook this Italian-style vegetarian dish in late summer, when home-grown red peppers are at their sweetest.

Stuffed Peppers Recipe

Surprisingly scrumptious dish, goes well with anything. Snack or main meal

I use this healthy stuffed pepper recipe over and over again because it’s very straightforward and tastes great. Putting a vegetable-based dish at the centre of your main meal goes a good way to making sure you get your portions of fruit and veg every day.

You can serve the peppers hot or cold, so it’s a good one to do in advance if you’re pushed for time. There are plenty of variations, so this a useful recipe when you have a few ingredients that you need to use up.