Written by Bell pepper or sweet pepper is a member of the species Capsicum annuum or chili pepper. 
Cultivars of the plant produce fruits in different colors, including red, yellow, purple, orange and even chocolate colored! The fruit is also frequently consumed in its unripe form, when the fruit is still green. Bell peppers are commonly referred to as “sweet peppers” because they lack the capiscium that other chili peppers have. Talk about good for you – One cup of raw, chopped red peppers provides over 100% of the daily value for vitamin C and A. Red peppers are also an excellent source of vitamin B6 and folic acid. Red peppers are one of the few foods that contain lycopene, a carotenoid whose consumption has been shown to help with the reduction of prostate cancer, cancers of the cervix, bladder and pancreas. There is also evidence that bell peppers help fight the effects of second hand smoke because they are rich in vitamin A.
Bell Peppers are a member of the nightshade family, which also includes potatoes, tomatoes and eggplant. Growing bell peppers here can be a bit tricky as they will not tolerate temperatures under 50. Best to start seeds indoors and transplant after temp’s are above 50 at night. The good news is they are generally ready for consumption after 70 days.
To choose peppers in the store look for specimens that have deep vivid colors and tight skin. They should be free of soft spots, blemishes or any darkened areas. Avoid those that have signs of decay including injuries to the skin or water-soaked areas – they will not keep well. The shape of the pepper does not generally affect the quality or taste. Store unwashed sweet peppers in the vegetable compartment of the refrigerator – if they are blemish free they should keep for up to one week. Sweet peppers can be frozen without first being blanched
Recipe ideas abound -
Steam and stuff with your favorite filling.
Add finely chopped bell peppers to tuna, chicken salad or shrimp salad.
A healthy stir fry idea: chopped peppers, celery and onions, then combine with tofu, chicken or seafood
One third of the “trinity” for creole or cajun cooking (along with onion and celery)-think gumbo!
Purée roasted and peeled peppers with sautéed onions to make a deliciously refreshing soup that can be served hot or cold. This puree works well as a sauce over fish for a nice change.
Serve sliced bell peppers are your favorite veggie tray-they add a brilliant color, and their crunchy texture is perfect complement for dips.
Interesting Facts:
*Paprika refers to the powdered spice made from the same fruit
*Bell peppers are the only pepper in the Capsicum family that does not produce capsaicin (heat in peppers)
*Good old Christopher Columbus – he is credited with bringing the pepper plant to Europe. The spanish called it pimento – the rest as they say is history!
