Selectingbell peppers

When selecting peppers look for thick walled, smooth and free of wrinkles.  The stem and the pepper both should be bright in color and the stem sturdy and fresh. Peppers change in color as they mature starting out green when young, changing to red and then orange, mature peppers are also sweeter.

Storing


Peppers can be stored up to a week refrigerated in a plastic bag unwashed. Freezing bell peppers is another good way to store them, simply wash them, core them, and then slice into pieces. Layer the cut peppers and freeze after frozen transfer in to freezer container or freezer bag and store back into the freezer. Like most frozen vegetables they should be used within 6 months.

Preparation

When preparing bell peppers always wash before use then gently carve the stem and core from the bell pepper. Then shake out the remaining seeds and remove as much of the white ribs as possible. Green peppers are delicious stuffed and baked. Red peppers are delicious diced and mixed with sweet corn or other vegetables.  All sweet peppers can be canned or pickled in brine for use in salads or other foods. They are also good fried, used in soups, stews, boiled and plain with other vegetables in a veggie tray.


Nutrition Information

Bell peppers are low in calories and very high in vitamins C, A and K, a good source of vitamin B6.


Pepper, sweet, green raw
Nutritional value per 100 g (3.5 oz)

Energy 20 kcal   80 kJ

Carbohydrates    

4.64 g

- Sugars  2.40 g

- Dietary fiber  1.7 g  

Fat

0.17 g

Protein

0.86 g

Thiamin (Vit. B1)  0.057 mg  

4%

Riboflavin (Vit. B2)  0.028 mg  

2%

Niacin (Vit. B3)  0.480 mg  

3%

Pantothenic acid (B5)  0.099 mg 

2%

Vitamin B6  0.224 mg

17%

Folate (Vit. B9)  10 μg 

3%

Vitamin C  80.4 mg

134%

Calcium  10 mg

1%

Iron  0.34 mg

3%

Magnesium  10 mg

3% 

Phosphorus  20 mg

3%

Potassium  175 mg  

4%

Zinc  0.13 mg

1%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database