Red Bell Pepper Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Capsicum spp
Cooked, baked roasted & raw in salads and in vegetable & relish trays.
Good-quality bell peppers will be firm, smooth-skinned and fairly evenly-shaped.
The coloring will be even with no blemishes.
Avoid product that is soft, has wrinkled skin or is bruised.
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.
In general, vegetables will not ripen further after harvest.
Bell Peppers are low fat, Very low sodium, a good source of fiber, and are very in vitamin C.
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
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.
Use greens such as Swiss Chard as you would cooked spinach or use as a garnish. Good-quality chard will have bright-green or red leaves (depending on (...)
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