Bell peppers are not spicy unlike chili peppers and give a good aroma, color, taste and health to your food.

1. Bell Peppers are high source of vitamin A and Vitamin C, B6 beta carotene and folic acid. As far as vitamin C and bell pepper is concerned 1 Bell pepper is equivalent to 2 Oranges. Presence of beta-carotene (powerful antioxidant) makes it very useful to neutralize free radicals and hence reduce cholesterol, chances of developing cataract, helps in asthma by avoiding tightening of airway and protects against Rheumatoid Arthritis.
2. Red bell peppers also contain Lycopene, which is a carotene that helps to protect against cancer and heart disease.
3. Presence of antioxidants helps reduce Risk of Cardiovascular Disease.
4. Consumption of vitamin C, beta-carotene, and folic acid, all found in bell peppers, is associated with a significantly reduced risk of colon cancer.
5. Vitamin A present in bell pepper helps you to have healthy lungs.
6. Helps against Liver disease, Obesity, Constipation, Arthritis, High blood pressure, Acidosis deficiency of alkalinity in the blood).
7. Nutrition per 100 gm
   1. Vitamin A: 630 I.U.
   2. Vitamin B : Thiamine .04mg
   3. Vitamin C : 120 mg
   4. Calcium: 11 mg
   5. Phosphorus : 25 mg
   6. Potassium : 170 mg
   7. Carbohydrates : 5.7 gm
   8. Protein:  1.2 gm
   9. Calories : 25

History

Bell pepper also known as sweet pepper or capsicum. Bell peppers are the relatives of the chili pepper and just like them they have originated in South America with seeds of wild variety that belongs to 5000BC. Like many other foods native to this region, sweet peppers were carried throughout the world by the Spanish and Portuguese explorers who traveled through this continent.

Currently, the main producers of sweet peppers are China, Turkey, Spain, Romania, Nigeria and Mexico.

Selection

Choose peppers that have deep vivid colors, taut or firm skin, and that are free of soft spots, blemishes and darkened areas. Their stems should be green and fresh looking. Peppers should be heavy for their size and firm enough so that they will gently yield to slight pressure. Avoid those that have signs of decay including injuries to the skin or water-soaked areas. The shape of the pepper does not generally affect the quality, although it may result in excessive waste or not be suitable to certain recipe preparations. Peppers are available throughout the year but are usually in greater abundance during the summer months.

Storage

Unwashed sweet peppers stored in the vegetable compartment of the refrigerator will keep for up to one week. Sweet peppers can be frozen without first being blanched. It is better to freeze them whole since there will be less exposure to air which can degrade both their nutrient content and flavor.

A Few Quick Serving Ideas:

1. Adding finely chopped bell peppers to your salad will add taste, health and color at one shot.

2. Steam cored peppers for five minutes, stuff them with your favorite rice salad or grain pilaf, and bake in a 350 degree Fahrenheit oven until they are hot.

3. Healthy sauté chopped peppers, celery and onions, then combine with tofu, chicken or seafood to make a simple Louisiana Creole dish.

4. Purée roasted and peeled peppers with healthy sautéed onions and zucchini to make a deliciously refreshing soup that can be served hot or cold.

5. Bell peppers are one of the best vegetables to serve in a crudité platter since not only do they add a brilliant splash of color, but their texture is also the perfect crunchy complement for dips.