Chilies are grown around Mexico, Japan, Africa, and India. Join us at the Brooklyn Botanic Garden and learn how you can grow chilies in your corner of the world.
The staff at the Brooklyn Botanic Garden has created a gardening book just for kids. If you want to know about growing flowers and vegetables in your corner of the world, click here.
Are you ready to grow your own chili peppers? Click here and order a packet of seeds from Park Seed Company.
 Peppers are a key ingredient in this recipe for Mexican Lasagna by Christine Steendahl, The Menu Mom.
Mexican Lasagna
Makes 6 servings
1 each 16-ounce bottle picante' sauce as hot as you like it
1 each 14 1/2-ounce can tomatoes chopped
12 flour tortillas or corn or whole wheat
1 31-ounce can refried beans
1 each onion chopped
2 green bell peppers chopped
1 green chili pepper diced
1 cup mozzarella cheese part-skim, grated
2 tomatoes fresh, chopped
Iceberg lettuce shredded
Sour cream
In a medium saucepan combine picante sauce and canned chopped tomatoes; heat well. Spread 2 tablespoons of beans on to each tortilla. Sprinkle with
onions, peppers, and chilies (also a very small amount of cheese is good
here). Roll tortillas and place in a 9 x 13 baking dish that has been
sprayed with nonstick cooking spray. Continue rolling until all tortillas
are filled. Pour sauce mixture over the tortillas. The sauce should cover
very well. Sprinkle with remaining onions, peppers, chilies, and cheese.
Bake at 350 degrees for 20 to 25 minutes or until heated through and
bubbling. Garnish with fresh chopped tomatoes, lettuce, and fat free sour
cream, if desired. Serves 6.
For more Kid Approved Meals from Christine Steendahl, The Menu Mom, click here.
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