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