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January 27, 2005
Bell Peppers
Bell peppers are considered to be sweet peppers.
Bell pepper plants are upright plants that produce green peppers, which change to yellow, red, purple (man-made), and orange peppers when they ripen. The vegetable is approximately 4" to 6" long, stocky, and has three or four lobes at the base. Bell pepper skins are glossy and deeply colored, with the flesh being crisp and succulent. The plants measure 18-30 inches in height and are generally very productive.
Bell peppers contain no fat, saturated fat, sodium, or cholesterol, and are therefore thought to help in the reduction of heart disease. As bell peppers mature, their sugar content increases, so they become sweeter, and develop more nutrients, primarily vitamins A and C. Red bell peppers, in fact, have three times as much as an equal-sized citrus fruit. They are also excellent sources for beta-carotene, fiber, and vitamin B6. Substances found in bell peppers - coumarins, quercetin, kaempforal, terpenes, and chlorogenic acid - help reduce the risk of cancer.
Bells are the most commonly grown commercial peppers in the United States, with approximately 65,000 acres under cultivation. Of the states, California and Florida are the largest producers of these peppers. Mexico follows with about 22,000 acres, and most of their bells are exported to the U.S. More than 100 varieties of bell peppers have been bred, and peppers are chosen on the basis of color, pungency, disease resistance, and availability to the home grower.
Bell peppers appear on our spice racks in the form of paprika.
Storing:
Store unwashed peppers in a plastic bag in the refrigerator. Bell peppers should be kept cool (35-45 degrees F) at all times. This prevents water loss from the vegetable, and allows a shelf life of 3-4 weeks. Since most peppers have been sitting on the store shelf for a little while, so it is best to assume the pepper will last no longer than five days. Peppers should not be stored near pears, apples, or other ethylene-producing food.
Preparation:
Wash well in cool water. Before cooking or cutting, remove the indigestible seeds and membrane. Some people have allergic reactions (mild tummy aches) to raw orange or red peppers, so it is recommended that they be de-seeded and boiled for two to three minutes before lightly salting them and placing them upside down to dry.
Bell peppers can be frozen once they have been roasted, skinned, and seeded. They can also be frozen without any preparation, except seeding and slicing, but the texture will be a bit wimpy.
Qualities to Shop For:
Firmness
Free from defects such as wrinkles, cracks, decay, bruising, etc.
Color typical of variety - green peppers, for instance, are completely green.
Suggested Uses for Peppers:
Raw and sliced (ex: salads)
Raw and stuffed (ex: edible bowl of dip)
Stuffed and baked (ex: orzo and lamb combination)
Cooked and diced (ex: spaghetti or stir fry)
Posted by Kelli Little at January 27, 2005 04:02 PM