Home
| Fruits
| Vegetables
| Herbs
| Recipes
| Nutrition
| Tip of the Day
| Search (A-Z)
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.
|
Home
| Fruits
| Vegetables
| Herbs
| Recipes
| Nutrition
| Tip of the Day
| Search (A-Z)
Privacy | Contact Us
© 1996-2008 P-O-P Interactive, Inc. All rights reserved.
|