Bell peppers have no “bite” at all, since they contain a recessive gene that eliminates capsaicin, the substance that makes chili peppers hot.

Nutrition Facts:

• Good source of Beta Carotene
• High in Vitamin B6 and Vitamin C
• 40 calories/cup

Selection and Preparation:

• Choose peppers with firm skin and a fresh, green stem that is heavy for it’s size. Avoid peppers with wrinkles, bruises or black spots.
• Unwashed peppers can be stored in a plastic bag in the fridge for up to a week.

Tips:

Red bell peppers are great grilled, sautéed in teriyaki sauce and even raw served with a side dip. You can also try the Mediterranean Garden Pasta recipe.

Image © 2009 Jupiter Images

This entry was posted on Monday, August 24th, 2009 at 7:53 am and is filed under Produce Picks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.