The bell pepper seems to have a lot of misunderstanding swirling around it.

For example, like the tomato, the bell pepper is a fruit, even though we tend to think of it as a vegetable. On top of that, a bell pepper has more vitamin C than an orange. In fact, while a green bell pepper has about 35% more vitamin C than an orange, a red bell pepper delivers twice as much vitamin C as an orange. Oh, and by the way: While many of us think green bell peppers are a different variety than red ones, but they’re actually just unripe red peppers.

Regardless of any misunderstandings, the bell pepper is a flavorful and vitamin-packed addition to meals. To get the best bell peppers, choose ones that are shiny and firm, keeping in mind that green ones won’t be as sweet as ripe, red ones, or as orange or yellow varieties. To keep peppers fresh, refrigerate them, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, because moisture will encourage rotting. Follow these guidelines, and a green pepper will stay fresh for about a week, while red and yellow ones will be good for four to five days.

Try bell peppers in this delicious Breakfast Bell Pepper Recipe.

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