Mitzi Dulan – America's Nutrition Expert
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Foodie Friday: Bell Peppers
by Mitzi Dulan, RD, America’s Nutrition Expert®
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Bell peppers are a favorite at our house, and perhaps one of the only vegetables to come in so many different colours – red, green, yellow, orange, and even purple!  I love their versatility, which allows me to use them in so many different meals, as well as their nutritious value.  In fact, did you know that red peppers have more vitamin C than oranges?   Bell peppers are also excellent sources of vitamin A, vitamin B6, and a very good source of fiber and folate.  Not to worry, bell peppers are not spicy in nature at all, with the red, orange, and yellow varieties being rather sweet in taste.

How to Select and Store:

  • Look for bright, firm bell peppers in the produce section, that are heavy for their size
  • Steer clear of shriveled or overly soft peppers
  • Store peppers in the crisper drawers of your fridge, and use within about 5 days for the best flavor

Cooking with Bell Peppers

  • Slice up mixed bell peppers lengthwise for the perfect addition to a stir-fry or fajita night.
  • Bell peppers offer a satisfying crunch all on their own, so keep a container full of sliced peppers for snacking in the fridge.  Even better, the curled edges are the perfect vegetable for scooping up dips like hummus, bean dip, or even salsa!
  • Cut off the top of the pepper and you’ve got yourself the perfect edible “container” – fill a pepper with a mix of quinoa and chopped veggies and bake at 350 for about 25-30 min for a delicious stuffed pepper.  Or, mix in bulgur, black beans, diced peppers & onions, and top with shredded cheese for a Mexican-inspired dish.

How do you like to enjoy bell peppers in your kitchen?

Assistance provided by Megan Skinner

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