Bell peppers, also known as sweet peppers, are a versatile vegetable that can be used in a variety of dishes. They are a good source of vitamins and antioxidants, and can be substituted for other types of peppers. When choosing peppers, look for healthy, firm skin and vibrant green stems. They can be stored in the refrigerator for up to a week.
Fresh and juicy bell peppers are many people’s favorite food. A botanical fruit, peppers are prepared as a side dish vegetable and can be used in most cooking styles. Also known as bell peppers, sweet peppers can be used in salads, sandwiches, stews, and many other dishes.
Mild, sweet peppers can add a piquant flavor to almost any meal. Stuffed peppers stuffed with rice, ground beef, seasonings, and tomato sauce are a southern favorite in the United States. Peppers can be stewed, broiled, broiled, roasted, baked, sautéed, or even served raw as a snack. Colorful, bouncy peppers can also visually enhance a meal.
A rich source of antioxidants, sweet peppers are full of vitamins C and A. Red bell peppers tend to contain more of these nutrients than other colors. One cup (230 grams) of chopped fresh bell peppers contains 30 calories, trace amounts of fat, three grams (one-tenth of an ounce) of fiber, one gram (0.04 ounces) of protein and no cholesterol. Bell peppers are also a good source of potassium.
Bold red, orange and yellow peppers are usually readily available in supermarkets. They can also come in other colors, such as white, purple, pink, brown, and most commonly, green. When choosing a pepper, make sure the skin is healthy and firm, free from wrinkles. The peppers themselves should be heavy, with vibrant green stems and no broken skin or indentations.
Peppers work well with dozens of different ingredients. Paprika, olive oil and tomatoes are some favorite seasonings used for peppers. Vegetables such as corn, onions and chili peppers work well with sweet peppers. Many cooks like to use peppers with meat dishes, such as chicken, beef or anchovies. Other common pepper flavors include vinegar, basil, lemon, coriander, and garlic.
When substituting different types of peppers in recipes, it’s important to note that one tablespoon (14 grams) of dried bell pepper is the equivalent of three tablespoons (43 grams) of freshly crushed pepper. Cachucha pepper, cubanelle, holland and other sweet varieties of pepper can be replaced with sweet peppers. The flavors of the substitutions, however, may result in a variation from the sweet pepper’s mild taste.
The peppers will stay fresh for up to a week when stored in the refrigerator. Peppers should be stored unwashed and washed before using. Other names that the pepper may be called include bell pepper, Bulgarian pepper, chilli, chilli fruit, paprika, bell peppers, and mango. Pepper can also be identified by its color, such as green pepper or chili pepper.
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