Sweet Pepper

For those anxious to avoid an overly spicy surprise, sweet peppers provide a delicious alternative. Sweet peppers grow nearly worldwide and provide a nutritious part of many cuisines. The designation "sweet" comes from the absence of the spicy capsaicin that makes hot peppers hot. Whether bell-shaped or tapered, the bright reds, greens, and yellows of sweet peppers enliven cooking while adding nutrition.

What to Look For:

Smooth unscarred skins.
Heavy weight for size.
Bright, deep color.
Avoid soft spots.

Sweet Pepper Storage and Preparation Tips:

Refrigerate, loosely wrapped in plastic bag.
Use peppers as soon as possible.
To roast peppers, bake in paper bag in oven or, using a fork, hold pepper over gas flame, rotating until skin is scorched. Wipe off scorched skin with paper towel.
Leftover raw peppers can be chopped and frozen in airtight wrapping, to add to cooked dishes.

Cooking with Sweet Peppers:

Sweet peppers, chopped and sauteed with onions, form the basis of dishes in many cuisines: sofrito and chilis relenos in Latin America, sausage and peppers in Italy, and goulash in Germany and Eastern Europe. At the height of the season, peppers season pasta and stand on their own as a side-dish. Peppers bake well with a variety of stuffings, from cheese and breadcrumbs to meat and rice. In the Caribbean, sweet peppers are often part of fish and shellfish dishes. Fresh, peppers are a sunny flavorful addition to salads and slaws, and nearly every country where sweet peppers grow has its own very-best recipes for sweet-pepper pickle and relishes.

Sweet Pepper Nutrition Highlights:

Sweet peppers are a very good source of vitamin A and vitamin C. Good levels of fiber and folate, along with some iron. Crunchy and refreshing, sweet peppers are an excellent way to enliven a wide variety of dishes without adding lots of calories.

Nutrients of Sweet Pepper