• Bell Peppers

These mild peppers provide the one-two punch of color and crunch!  Bell peppers typically have three or four lobes or sections which create the bell shape for which they are named.  They can be green, red, yellow, orange or even purple, depending on the variety and the stage of ripeness.  This “rainbow” of delicious veggies is perfect for adding texture, flavor and a nutrient-boost to many of your favorite dishes. 

Care & Handling

Selection: 

Peppers should be well shaped, firm, and glossy. Their skins should be taut and unwrinkled, and their stems fresh and green. Watch out for soft or sunken areas, slashes or black spots. If a green bell pepper shows streaks of red, it will be slightly sweeter than a totally green one.

Storage: 

Store unwashed peppers in a plastic bag in the refrigerator for up to a week; green peppers will keep somewhat longer than red or other ripe peppers. Check them frequently; immediately use any peppers that have developed soft spots.

Preparation: 

Wash peppers just before you use them. If you are going to cut the peppers into strips or pieces, cut the pepper lengthwise into flat panels. Discard the stems, spongy cores, and seeds (which can have a bitter taste). If you are using the pepper whole, cut the stem end off and then discard the core and seeds. Or, for pepper halves, cut the pepper in half lengthwise (not crosswise).

Nutrition & Health Benefits: 

Green bell peppers are excellent sources of many essential nutrients, especially vitamin C. Red peppers are a terrific source of beta-carotene, fiber and vitamins C & B6. By weight, yellow bell peppers have three times as much vitamin C as citrus fruit! Orange bell peppers are a great source of Vitamin C and fiber, as well as other vitamins and minerals.

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