Bell Peppers Recipe

Creamy Fettuccine Alfredo with Chicken and Bell Peppers

Benifits and Nutrients Of Eating Bell Peppers

  • Clean free radicals in your body
  • You lose more fat
  • Reduces the signs of ageing
  • Has B1, B2, B3, which is Niacin
  • Has Vitamin E, Vitamin k, Folate, Vitamin A, Magnesium, Manganese, Potassium
  • Minerals are Capsicum, annuum L, Solanaceae


12 ounces dried fettuccine

  • 3 tablespoons butter

  • 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces

  • 2 large red or yellow bell peppers, cut into bit-size strips

  • 3 cloves garlic, minced

  • 1 1/4 cups heavy whipping cream

    • 1/2 teaspoon salt

    • 1/8 teaspoon black pepper
    • 2/3 cup grated Parmesan cheese
    • Grated Parmesan cheese

    • Fresh basil


    1. Cook fettuccine according to package directions in a large pot. Drain and return to the pot; cover to keep it warm.

    2. Melt butter over medium heat in a large skillet. Add chicken; cook for 3 to 4 minutes or until cooked through and no pink remains. Remove with slotted spoon. Add bell peppers to pan; cook for 5 minutes, stirring occasionally. Add garlic to pan; cook for 1 minute more. Add whipping cream, salt, and black pepper to pan; bring to a boil. Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken.

    3. Add cooked fettuccine to the pan, stir gently. Serve with additional Parmesan cheese and fresh basil.

    History of Bell peppers

    "Bell pepper is a large, flesh mild green pepper, turning into red or gold when fully ripe. Sturtevant cites Lionel Wafer in 1699, who mentions Bell-pepper and Bird-pepper as growing in the Ithsmus of America, and Edward Long in 1774, who lists nine varieties of Capsicum as being under cultivation in Jamaica; of these, "the Bell is esteemed most proper for pickling," Sturtevant repeats. Among numerous references to Capsicum by Jefferson, one unmistakably refers to bell pepper, seeds of which were sent from Mexico in 1824: 'Large Pepper, a good salad the seeds being removed."

    Interesting fact

    Did you know that the term "Bell Pepper" goes back at least to the late 1600's where the"pirate" and ship's surgeon