Banana: Long and tapered.
Bell: Oblong or blocky, thick-walled, with 3 or 4 lobes (bumps) on the bottom.
Cheese: Small to medium, with medium to thick walls.
Cherry: Small and globe-shaped.
Pimiento: Cone- or heart-shaped, with thick-walls.
Colors: Green, red, yellow, orange, purple. Other colors are usually sweeter than green peppers.
Peppers should be firm, and the stem should be fresh and green. Avoid peppers with wrinkles, black spots, or cuts.
Here are a few tips about preparing sweet peppers.
Wash peppers in cool running water before use.
Fresh: Cut sweet peppers and add them to a salad, use them to top off a sandwich, or use them in a dip.
Grill: Heat a grill to medium. Brush whole pepper with olive oil and place on a grill rack. Grill for about 20-25 minutes or until skins are charred. Turn peppers occasionally to cook evenly. Remove from grill and wrap in foil and let sit for 15 minutes. When cool, pull skins off with a knife.
Roast: Heat the oven to 425°F. Cut peppers in half, and remove the seeds and stems. Place peppers open side down on a foil-lined baking sheet. Bake for 20 to 25 minutes and remove from oven. Wrap peppers in the foil and let sit for 15 minutes. When cool, pull skins off with a knife.
Refrigerate dry sweet peppers in a plastic bag in a drawer. Use within 1 week.
Learn how to freeze and can sweet peppers at home.
Sweet peppers are very often used as a bulking agent in ready-made meals and take-away food, because they are inexpensive, have a strong flavor, and are colorful
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Serving Size |
1 cup, chopped (149g) |
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Nutrients |
Amount |
% Daily Value |
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Total Calories |
30 |
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Protein |
1g |
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Carbohydrates |
7g |
2 |
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Dietary Fiber |
3g |
10 |
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Total Sugars |
4g |
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Total Fat |
0g |
0 |
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Saturated Fat |
0g |
0 |
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Cholesterol |
0mg |
0 |
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Minerals |
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Calcium |
15 mg |
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Sodium |
4mg |
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Iron |
1mg |
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Vitamins |
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Vitamin A |
27 ug |
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Vitamin C |
120 mg |
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Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
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