Bell Peppers

8 Aug

Description

Bell peppers come in all sorts of colors- green, red, yellow, orange, and purple!  The deeper the color, the sweeter the pepper.

Nutrition

  • Bell peppers are fat free, saturated fat free, and cholesterol free
  • Bell peppers are low in sodium
  • Bell peppers are high in vitamin C

Selection

Choose firm, brightly colored peppers with tight skin that are heavy for their size.  Avoid dull, shriveled or pitted peppers.

Preparation

Check out this video on preparing bell peppers:

http://www.fruitsandveggiesmorematters.org/video/VideoCenter.php?Auto=1&start=0&Video=152&SuperSubID=122

Ways to Enjoy

  • Stuff ‘em.  Make a mixture of beans, brown rice, vegetables, meat- you pick!… then stuff your bell peppers, bake, and enjoy
  • Dice any color bell pepper and top your pizza before baking
  • Add bell peppers to any stir-fry
  • Eat them raw- alone or add to a salad
  • Brush with olive oil and grill them

Storage

Refrigerate bell peppers in a plastic bag for use within 5 days.

Recipes

Check out these yummy recipes:

http://whatscookingamerica.net/SweetPepperRecipes.htm

(image source: sweetandsourspectator.org)

Sources

Produce for Better Health Foundation (2011). Fruit & Vegetable Nutrition Database. Retrieved from http://www.fruitsandveggiesmorematters.org

Stradley, Linda (2011). What’s Cooking America. Retrieved from http://whatscookingamerica.net

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