Bell Peppers, So Handy
Marty Martindale

Bell peppers are largely the “unhot”peppers of the world as opposed to hot, spicy chili bellpeppeppers. They’re low-calorie and great raw, grilled, roasted or stuffed. Found in a variety of colors, these bells can be green, red, yellow, orange, brown or purple. The green and purples  are slightly on the bitter side, while the yellows, oranges and reds tend to be sweeter and even slightly fruitier.

Though bell peppers share the family name, Capsicum annuum, which implies heat, the bells remain sweet, not hot. The whole pepper family, however, is a member of the nightshade family along with their cousins eggplant, tomatoes, and white potatoes.

All peppers are native to Mexico, Central America and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to Europe, North America, Africa and Asia. Today, China is the world’s largest pepper producer, followed by Mexico and the United States.

Bell peppers are very rich in vitamin C and quite high in vitamin B6 and K. Studies find, however, that immature red bell peppers are richest in vitamin C and carotenoids.

Select your bell peppers for their bright colors, tight skin, and be sure they are wrinkle and blemish free. They should feel solid and seem heavy for their size.

Wash bell peppers with cold water just before using. Store whole peppers in your refrigerator crisper for up to seven or more days.


Use any color bell pepper in these.

Black beans and rice
Corn bread
Creole dishes
Fish or chicken salad
Ham and pepper salad
Holy trinity/Mirepoix, aromatic
Italian fried peppers
Potato salad
Roasted with tofu
Salad dressing
Steamed rice
Stuffed peppers

Below are three foodsites with bell pepper recipes.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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