Select bell peppers that have smooth, taut skin. Avoid peppers with wrinkles, blemishes, cuts or dark spots. Both the pepper and its stem should be bright in color. The stem should also appear sturdy and fresh. Healthy bell peppers are heavy for their size.
Whole bell peppers will refrigerate up to one week in a plastic bag. Store whole peppers unwashed.
Wash bell peppers before use. Gently carve the inner seeds and white core away from the flesh with a knife and discard. Only eat the colored part of a bell pepper.
Red bell peppers are the sweetest tasting of the bell variety. They can be chopped and added to salad, pasta, salsa and stir-fries. Bell peppers are also a tasty addition to veggie platters, are excellent stuffed, and can be roasted.
Although a red bell pepper is just a ripe green bell pepper, its ripening process can yield extreme nutritional benefits. Red bell peppers have eleven times more beta carotene than the green variety. One red bell pepper contains roughly twice as much vitamin C as an orange bell pepper.
Serving Size ? cup (75g/2.7oz)
| Calories | 20 | |
| Calories from Fat | 1 | |
| Total Fat | 0.14g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1.5mg | 0% |
| Potassium | 132mg | 5% |
| Total Carbohydrate | 5g | 1% |
| Dietary Fiber | 1.34g | 3% |
| Sugars | 2g | |
| Protein | 1g |
| Green Bell Pepper Vitamin A 5% Vitamin C 236% | Yellow Bell Pepper Vitamin A 2% Vitamin C 230% | Red Bell Pepper Vitamin A 47% Vitamin C 236% |
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