Bell Peppers are crisp, semi-sweet, non-spicy treat originating in Central and northern South America. They are prepared as culinary vegetables but are technically, in botanical terms, fruits. Though they’re labeled as peppers, they lack capsaicin (the active irritant found in chili peppers that create the burning spicy sensation), which is due to a recessive gene (kind of like the blue eyed baby in a family of brown eyes), making them free of the “hot” taste that it’s family members have.
They are a rich source of antioxidants and vitamin C. While all colors have their benefits, the red colored ones are particularly great, offering many times higher levels of carotene and vitamins than the other varieties.
How to eat Bell Peppers:
Bell peppers are frequently roasted or pan sautéed in olive oil or other cooking oils, but they don’t have to be cooked to be enjoyed. Bell peppers can be sliced fresh, their seeds and ribs removed, and added as sides of a vegetable tray or to salad. You can also just munch on them on their own as a fresh snack!
Farms that grow Bell Peppers:
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