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Red Bell Peppers

Red bell peppers are a versatile, nutritious and refreshing vegetable!

Red bell peppers are a kitchen staple for most due to their flavor, versatility and rich vitamin C content. Red bell peppers are sweet rather than hot, tangy, juicy and crunchy. They’re medium in size and also come in a variety of colors depending on their stage of ripeness. You can find them in green, yellow and orange in addition to red.

Health Benefits of Red Bell Peppers:

Red bell peppers don’t get nearly enough attention for their vitamin C content! They contain almost double the amount that oranges and citrus fruits contain. Try incorporating them with iron-rich foods to help increase the non-heme or plant-based iron sources.

Red bell peppers also contain large amounts of carotenoids, vitamin E, and vitamin C, which together provide anti-inflammatory and antioxidant benefits. A sulfur-containing amino acid cysteine found in red bell peppers may also be responsible for having potential anti-cancer benefits. As with most fruits and vegetables, red bell peppers contain great amounts of fiber which helps keep our digestive system moving, keeps us fuller for a longer period of time and releases a steady flow of energy into our bodies.

Nutrient Breakdown of Red bell Peppers:

*per 1 large

How To Use:

You can consume red bell peppers raw, roasted, pureed, mashed, blended and chopped. They’re great in salads, Nourish Bowls, hummus, stir-fry, curry dishes or simply as a snack!

Recipes:

Moroccan Quinoa Stuffed Bell Peppers

Spring Veggie Tacos With Avocado Cream

Tri-legume Salad Stuffed Peppers

NS Recommends:

The more you allow red peppers to ripen, the more vitamin C and carotenoids there will be. You’ll know when they’re ripe when they have a deep, rich, red color, are heavy for their weight and are smooth overall.

1 • Non-starchy Carbohydrates

2 • Starchy Carbohydrates

3 • Healthy Fats

4 • Protein

5 • Flavor Factor

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