Green Bell Pepper Selection Information | Nutritional Information | Tips & Trivia

Most varieties of colored bell 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 and red varieties are the only peppers that are the same color in both the immature and mature stages.

Scientific Binomial Name: Capsicum spp

SELECTION INFORMATION

Usage

Cooked, baked roasted & raw in salads and in vegetable & relish trays.

Selection

Good-quality 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.

Storage

Always store peppers in your refrigerator and wash just prior to use.

Store peppers in a paper bag for a week or more in the refrigerator or enclose in freezer bags after roasting and freeze for up to a year.

Ripening

In general, vegetables will not ripen further after harvest.

Nutritional Information

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

Tips & Trivia

To roast, place a whole pepper on foil lined baking sheet and broil (or barbeque on high heat) until skin blisters completely, turning often. Place in a brown paper bag, close tightly for 10 minutes until the charred skin steams loose from the flesh. Remo

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