Bell Peppers

Photo Credit: KitchenProject.com

Photo Credit: KitchenProject.com

Bell peppers come in a rainbow of colors. Do you have a favorite?  I prefer the flavor of orange and yellow, although purple is such a treat. Purple is also difficult to find; your best bet is to look for them at specialty markets or your local farmer's market.

Did you know that yellow, orange, and red peppers all start out as green peppers? The green pepper unripened.  As the pepper begins to ripen it turns yellow, and continues to ripen into orange, until it is finally the sweetest at red. If you have ever wondered why bell peppers differ in price, it's because the darker the pepper ripens, the more time it takes to grow, thus the higher price.

Nutrition

Bell peppers are mostly made up of water. They are abundant in vitamin C, more than a medium size orange, and lots of other vitamins, minerals, protein, and several antioxidants. The more colorful the pepper, the more antioxidants, but any color bell pepper is a good bell pepper. Peppers are on the Dirty Dozen list, meaning that the residue persists even after the pepper is washed and peeled even, so it's best to buy them locally and/or organic.  Pesticides are chemicals and chemicals accumulate in the body. I'll save this topic for another blog.   Bell peppers are a member of the nightshade family. If you do not have an inflammatory reaction to peppers they are a food that will help reduce your health risks.

Storing

Since peppers are mostly water, store them unwashed and whole in your crisper drawer where they can keep for 1-2 weeks depending on your fridge.  It is said that storing on the counter will begin to shrivel the pepper, that it begins losing moisture. If you are storing a partial pepper, leave the seeds in and seal in a plastic bag with a paper towel. 

Preparation

Thoroughly wash your bell pepper. Cut the stem by cutting around it in a circle. This should remove most of the seeds. Cut in half lengthwise or widthwise, remove any remaining seeds and if you prefer, the white "ribs."

Eat raw, roasted, grilled, sauteed, stir-fried, baked, steamed. Add to salads, blend with hummus, stuff them, puree them. 

Please click below for recipes.

Thank you for reading my blog.

-Dawn Swope, CHHC, AADP