This week our members will receive either green or red bell peppers. A colorful and tasty addition to a variety of dishes, from salads to stir fries, they are also an excellent topping on one of our favorite meals–pizza!
Green bell peppers contain high levels of vitamins A, C, and E and most varieties include the minerals iron and potassium. Refrigerate unwashed in a refrigerator hydrator drawer for up to a week. Eating them raw, added to a veggie tray, sliced in a salad, or as part of a favorite sandwich, will give you the most nutritional benefits. They are easy to freeze: wash and dry thoroughly, cut into bite-size pieces and place in zip-lock freezer bags. Remember they soften when thawed, so take out only the amount you need.
Sweet red bell peppers are a rich source of vitamin C. They also offer us a significant amount of vitamin A and adequate levels of essential minerals such as iron, copper, zinc, potassium, manganese, magnesium, and selenium.
Store red bell peppers in the refrigerator in a plastic bag. They will stay fresh for 3-4 days.
To prepare, wash peppers under cold running water. Cut around the stem end and discard it. Remove the central core with its seeds. Using a paring knife, chop into cubes, rings or strips.
Sweet red bell peppers are a wonderful addition to a green salad or cooked in stir-fries. They are a popular item for shish kabobs, or simply grill them, cut in halves, along with other veggies. Use as a topping on pizzas. Finally, try stuffing your peppers with rice, meat, or cheddar cheese, finishing up by cooking or roasting them.
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