Peppers (Sweet Bell)

(Green, Red, Yellow, Orange)

Nutritional Information
Excellent source of vitamin A and vitamin C. Good source of B6.

What To Look For
Color should be uniform, glossy, and deep. The pepper should be well-shaped and firm and have thick walls with no soft spots.

Easy Storage and Preparation
Will keep refrigerated for 3 days or more. Rinse and cut into desired shapes.

Best Uses
Use raw or cooked. Especially tasty when grilled, roasted, or in a stir-fry.

Recipes
Grilled Vegetables
Roasted Red Pepper Soup
Roasted Red Pepper Risotto
Roasted Red Pepper Vinaigrette




Summer Fruits and Vegetables
Other Vegetables


Arugula
Avocados
Beans, Green
Beans
Beets
Collards
Corn
Cucumber

Eggplant
Garlic
Kohlrabi
Mushrooms
Okra
Onions
Peas, Sugar, Snap
Peppers

Potatoes
Shallots
Squash, Summer
Swiss chard
Tomatoes
Zucchini
see also:  Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
Spring Vegetable Guide | Spring Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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