peppers

Nutrition

Bell peppers are an excellent source of vitamin C.

Other peppers may also contain some amounts.

Red orange and bright yellow peppers can contain some Vitamin A.

Peppers are low in calories and high in fiber.
 
Selection

Peppers should be fresh, firm, bright, thick-fleshed and either bright green or with more or less red.

Avoid bruises

Avoid pale green skins and soft, pliable flesh which shows immaturity.
 
Storage

Store green peppers in the refrigerator crisper at 46-48 degrees F for no longer than 2 weeks.
 
Preparation

Cut a thin slice from the stem end. Remove seeds and fibrous portion. Wash inside

For hot peppers, to prevent burning hands, wear rubber gloves when handling.

To remove skins, scald in boiling water 1 to 5 minutes until skins can be peeled.

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