Bell peppers are a crunchy, sweet, and colorful vegetable ranging in shades of green, red, yellow, orange, purple, and black. They’re the perfect veg for dipping into hummus or cashew cheese, taking on the go, sautéing, grilling, stuffing, roasting, and more. I love using bell peppers in omelets, on pasta, in collard green wrap, and in crunchy chopped salads.
- Bell peppers are an excellent source of carotenoids and contain over 30 different types. All these plant-powered compounds do amazing things for your body including protection from free radical damage, immune system support, and cancer protection benefits.
- Make sure your bell peppers are nice and ripe before sticking them in your salad. Studies have shown that the Vitamin C and carotenoid content increases as bell peppers ripen, which means you’ll reap more antioxidant goodness. How do you know if a pepper is ripe? The bell pepper will have a deep and rich color, feel heavy for its size, and remain firm while yielding slightly to a light squeeze.
- Just one cup of sliced bell peppers provides around 150% of the daily-recommended value of Vitamin C, which is necessary for collagen production for beautiful skin, immune system support, and protection from free radicals that damage cells.
- Bell peppers contain plenty more goodness too including Vitamin A, B6, E, B2, B3, folate, fiber, and manganese.
Try to buy organic bell peppers, as conventionally grown peppers are usual culprits on EWG’s Dirty Dozen. In fact, they’ve found 53 pesticide residues on bell peppers including some probable carcinogens, hormone disruptors, and honeybee toxins. Go organic on this one!
Select peppers that feel firm and heavy and avoid peppers with mushy, wrinkly skin and brown spots. Store bell peppers in a plastic bag, or in the vegetable crisper in your refrigerator where they should keep for 5 days.
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