Farmer's Market Friday: Bell Peppers

With their crunchy texture and sharp flavor, bell peppers lend themselves to many excellent recipes as well as raw snacking. These brightly hued jewels of the farmer's market will be available in full force this weekend and for a few weeks to come, so pick some up while you can!

Though a rainbow of peppers will likely be available at your neighborhood market this weekend; red peppers, lighter and sweeter than their green and yellow siblings, are the best choice for the recipe below. Caribbean Shrimp Packets are a great pick for an easy September dinner - the weather is getting colder and you can feel just a hint of fall in the air - this will take you right back to your tropical vacation on the beach!

Caribbean Shrimp Packets

1 (15 oz.) can pineapple chunks

1 1/2 lb. medium shrimp, peeled and deveined

1 red pepper, diced

1 T. ginger

1 T. seafood seasoning

1/2 c. butter

1/4 c. brown sugar

1 1/2 T. lemon juice

Hot cooked rice

Preheat oven to 450. Tear off four pieces of aluminum foil, slightly larger than a sheet of notebook paper. Divide pineapple chunks into four equal portions and center on each sheet. Arrange divided shrimp over pineapple. Combine peppers, ginger, and seafood seasoning in a small bowl, then sprinkle over shrimp and pineapple. Top each foil sheet with butter and brown sugar, drizzle with lemon juice.

Bring up foil sides to seal packet, leaving room for heat to circulate during cooking. Place foil packets on a cookie sheet and slide into the oven, baking for 12-14 minutes. Serve each portion over hot cooked rice.