Bell Peppers
Bell peppers are botanically a fruit, but is known and used culinarily as a vegetable. It is part of the capsicum family that we know as the peppers and chiles, but because of a recessive gene, does not produce capsaicin the chemical that gives most chile’s their heat. They are a member of the nightshade family, which includes tomatoes, eggplants and potatoes.
Bell peppers can be green, red, orange, yellow or purple, white (rarely) or rainbow (many colored when in between ripening stages). Red, yellow and orange are the main cultivars varieties colors of bell peppers. Green bell peppers are simply red bell peppers that were picked before reaching ripe red stage. Green bell peppers have the pepper-like bitterness, are less sweet than red, orange or yellow peppers. Red peppers are the sweetest, and also have the highest nutritional value, with one red bell pepper containing three times the amount of vitamin C as an orange.
Assorted Bell Peppers
Bell peppers contain lycopene, carotene, vitamin C. The benefit of getting locally grown bell peppers are many. Bell peppers lose nutritional value with age. Also, imported peppers are most times coated with a wax as a preservative – local ones are just harvested and au natural!
Prepping and Eating Tips
– Always wash your Bell peppers well before preparing.
– Always cut the peppers open to remove the seeds.
– Peppers can be cut into strips be enjoyed raw in salads or in crudite.
– They can also be grilled, roasted, stuffed and baked, added to stews and casseroles.
Selecting and Storing Tips
Select peppers that are vibrant in color, taut skinned, have a heaviness to them (moisture content) and free of blemishes.
Store in plastic bag or sealed container in vegetable bin in refrigerator for up to 7 days.