Green Bell Pepper

Selection Information

Usage: Raw, cooked, roasted or in vegetable platters.

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

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

Seasonal Information

Available year-round from California and Florida.
Washington peppers are available in August and September.

Green Bell Pepper Nutritional Information

Serving size: 1 medium (148g)
Calories 30
Total Fat 0g
Sodium 0mg
Total Carbohydrate 7g
Dietary Fiber 2g
Protein 1g

% of U.S. RDA
Vitamin A 6%
Calcium 0%
Vitamin C 150%
Iron 2%

Bell Pepper Tips & Trivia

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.