There are lots of different kinds and colors of peppers — red, green, yellow, hot or sweet.
Nutritionally speaking, USDA places peppers in two categories of vegetables. Red peppers are in the red and orange vegetable group and green peppers are in the “other” vegetable category. Both are great choices; however, red peppers have the pigment that gives us beta-carotene. Peppers are packed with vitamins yet very low in calories. Red bell peppers have nine times more beta-carotene (a cousin to Vitamin A) and twice the Vitamin C as green bell peppers. Still, one cup of green peppers provides over 200% of the suggested amount of daily Vitamin C and 20% vitamin A. Red peppers contain 170% of Vitamin A and 470% Vitamin C for only 40 calories.
Do red peppers start out looking red? Do yellow bell peppers start out looking yellow? No, all sweet peppers start out on the vine as small green peppers. Sweet green bell-shaped peppers are the most popular variety. Left to ripen, they turn red, purple, orange or yellow and become sweeter.
Here are the different varieties and the colors they turn when matured. Bell Boy (70 days to harvest; goes green to red); Lady Bell (72 days; goes green to red); Purple Belle (70 days; immature purple, black to red) and Chocolate Bell (75 days; green to chocolate brown).
It is easy to freeze peppers. Peppers do not require blanching. To freeze, first wash and cut out the stems. Next, cut in half and remove the seeds. If you wish, you can then cut into strips or rings. Place in freezer bags or freezer containers without any headspace. Headspace is the amount of space left between the product you are freezing and the top of the container or bag.
There are many uses for fresh and frozen peppers. Place in an omelet, stir fry with chicken and add to crockpot spaghetti sauce. Frozen peppers are a great time saver for those busy nights when dinner needs to happen in 30 minutes or less. Here is a recipe that uses fresh peppers.
Southwestern Pepper Cups
5 bell peppers (any color)
1/3 cup onion, chopped
1 ½ garlic clove, chopped
3 cups rice, cooked
10 ½ oz tomatoes with chilies, canned, diced and un-drained
8 ½ ounces corn, canned, drained
Vegetable cooking spray
1/3 cup shredded cheddar cheese
Place peppers in boiling water for 2 to 3 minutes. Drain. Cook onion and garlic in oil for 3 minutes. Combine cooked rice, tomatoes corn and onion mixture. Mix. Spoon mixture into pepper halves. Place on baking sheet coated with cooking spray. Bake at 350 degrees F for 10 minutes or until hot. Sprinkle with cheese. Bake for another 5 to 10 minutes or until the cheese melts. Makes 5 stuffed peppers or 10 servings. Enjoy!
