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Food Guide

Sweet Peppers

Buying Tips

Peppers can be found in the produce section of health food stores and supermarkets. Choose firm, heavy peppers with deeply colored, shiny skin, and avoid any that are shriveled, soft, or limp.

Varieties

Sweet peppers range in color from green to yellow, orange, red, purple, and black. Red bell peppers are fully ripened green bell peppers, with a milder, sweeter flavor. Other peppers include the red, heart-shaped pimiento; the pale green, slender and curved bull’s horn; the long, tapered Cubanelle, which ranges in color from yellow to red; and the sweet banana pepper, which is yellow and banana-shaped.

Preparation, Uses, & Tips

Wash peppers just before using; remove the stem, seeds, and interior membranes, and add to salads, soups, or stir-frys. Peppers can be sautéed, steamed, or baked. Roast peppers by holding them over an open flame, or broiling them about 1/2-inch (1.25cm) from the broiler flame and rotating every minute or so until they blacken evenly. Put charred peppers in a plastic bag for about 10 minutes, then pull off the blackened peels and rinse the peppers under cold water. Pat dry, remove seeds and stems, and slice peppers. Use roasted pepper slices in salads, or purée in soups.

Storing

Store peppers in a plastic bag in the refrigerator for up to five days.

Nutrition Highlights

Peppers (sweet, green, raw), 1 cup (chopped) (149g)

  • Calories: 30
  • Protein: 1g
  • Carbohydrate: 7g
  • Total Fat: 0g
  • Fiber: 3g

*Excellent Source of: Vitamin C (119.80mg)

*Good Source of: Vitamin A (551.30IU) and Vitamin B6 (0.33mg)

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.