Colored Sweet Bell Peppers

Scientific Binomial Name: Capsicum annuum

Selection Information

Usage: Cooked, baked roasted & raw in salads.

Selection: Good-quality bell peppers will be firm, smooth-skinned and fairly evenly-shaped. The coloring will be even with no blemishes.

Most varieties of peppers will turn from green to red as they ripen, but some turn yellow, purple or even brown. As peppers ripen, their sugar content increases. Some yellow varieties are the only peppers that are the same color in both the immature and mature stages.

Avoid: Avoid product that is soft, has wrinkled skin or is bruised.

Colored Bell Pepper Nutritional Information

Serving Size: 1 large bell pepper(164g)
Amount Per Serving
Calories 33	Calories from Fat 3
	% Daily Value*
Total Fat 0g	0%
Cholesterol 0mg	0%
Sodium 5mg	0%
Potassium 287mg	8%
Total Carbohydrate 7.5g	3%
Dietary Fiber 2.8g	11%
Sugars 4g
Protein 1.5g	3%
Vitamin A 12%	Vitamin C 220%
Calcium 2%	Iron 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Bell Peppers are low fat, Very low sodium, a good source of fiber, and are very in vitamin C.

Bell Pepper Tips & Trivia

The Bell Pepper originally came from South America, Central America and Mexico until 1493 when seeds were taken to Spain. From there, the bell pepper gained popularity and spread throughout Europe and Asai.
Like the tomato, the Bell Pepper is botanically a fruit but is considered a vegetable in cooking.

How to roast a bell pepper:

Place whole bell pepper on foil lined baking sheet.
Broil until skin blisters completely, turning often.
Place in brown paper bag, close tightly for 15 minutes until the charred skin steams loose from the flesh.
Remove from bag. Cut lengthwise, remove stem, seeds and membrane, and cut into quarters. peel and discard skin.
Wrap and refrigerate up to 2 days.