Bell Peppers
Bell Peppers: AKA: Banana Peppers, Bell Peppers, Bull’s Horn Peppers, Cubanelle Peppers, Green Bell Peppers, Pimiento Peppers, Red Bell Peppers
Sweet peppers range in color from green to yellow, orange, red, purple, and black. Red bell peppers are fully ripened green bell peppers, with a milder, sweeter flavor. Other peppers include the red, heart-shaped pimiento; the pale green, slender and curved bull’s horn; the long, tapered Cubanelle, which ranges in color from yellow to red; and the sweet banana pepper, which is yellow and banana-shaped.
Availability
Most sweet peppers are available all year long, with a peak from July through September. Fresh pimientos are available from late summer to fall.
How to Select and Store
Choose peppers that have deep vivid colors, taut 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.
Peppers can be found in the produce section of health food stores and supermarkets. Choose firm, heavy peppers with deeply colored, shiny skin, and avoid any that are shriveled, soft, or limp. Store peppers in a plastic bag in the refrigerator for up to five days.
Preparation, uses, and tips
Wash peppers just before using; remove the stem, seeds, and interior membranes, and add to salads, soups, or stir-frys. Peppers can be sautéed, steamed, or baked. Roast peppers by holding them over an open flame, or broiling them about 1/2-inch (1.25cm) from the broiler flame and rotating every minute or so until they blacken evenly. Put charred peppers in a plastic bag for about 10 minutes, then pull off the blackened peels and rinse the peppers under cold water. Pat dry, remove seeds and stems, and slice peppers. Use roasted pepper slices in salads, or purée in soups.
Nutritional Highlights
Peppers, 1 cup (sweet, green, raw)
Calories: 40
Protein: 1.3g
Carbohydrate: 9.6g
Total Fat: 0.24g
Fiber: 2.7g
*Excellent source of: Vitamin C (133mg), and Vitamin A (942 IU)
Tomorrrow, a recipe for Stuffed Bell Peppers.
Next entry: Stuffed Bell Peppers
Trackback Pings
TrackBack this entry: http://www.fatfighterblogs.com/cgi-bin/mt/mt-tb.cgi/266
2 Comments
05.18.06 | renee commented: Yikes...that's too bad. I never thought I was into bell peppers till I realized my fave kind, banana peppers, was the same. I can take green peppers in small doses, the rest...notso much 
Note: Comments are closed. Please use this form to leave a message.
I loved red peppers. Saddily my fave red pepper sandwhich turned out to be a calorie trap. Maybe I should make my own lighter one.