Vegetable Profile: Sweet Peppers (Capsicum annuum)
Sweet, or "Bell" peppers are the mark of late summer. They come in a variety of colors and shapes.
Peppers provide a quality source of vitamin C when eaten raw, but we generally love them cooked or fermented! They are a gently heating food and help to support healthy blood circulation and kidney function. They also contain zeaxanthin, which can help prevent cataracts.
Unbruised peppers can store well in the fridge without getting soft for up to a week. Once you bruise or cut into one, it should be used within 2 days.
Cooked: Peppers go great on the grill, in stir-fries, omelettes, and more!
Fermented: They can also be lacto-fermented, or pickled.
Frozen: Peppers freeze quite well. Simply slice and blanch them and place them in the freezer in a freezer bag.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!