Alma Bax 
Bell peppers are one of the most popular vegetables of the summer and an excellent source of vitamin C and vitamin A. When it comes to nutrition, the bell pepper is valuable for its iron content and can help reduce the likelihood of heart disease.
Are you bored of common bell pepper recipes? Have you ever wanted to eat creative and nutritious bell pepper recipes? There is nothing that can spice up your regular bell pepper recipes more than the addition of the following ingredients: Cumin Seeds, Coriander Seeds, Cilantro and Fresh Garlic.
Bell peppers are certainly a versatile vegetable, and you can find all kinds of recipes and meals made with this popular vegetable. One of the best known dishes are stuffed peppers, filled with meats, cheeses, or vegetables. Of course, this is not the only recipe out there, and you might want to try other bell pepper recipes that you can find online.
A Quick Look
Bell peppers, also known as sweet peppers, are available in a variety of vibrant hues, including green, red, orange, yellow, purple, chocolate brown, and cream. Although officially a fruit, peppers, like tomatoes and avocados, are often classified as vegetables in the culinary world. Bell peppers vary from many other members of the pepper family in that they have a fruity sweetness rather than a fiery heat. The sweetness of the bell pepper varies based on its hue, with red, orange, yellow, brown, and cream types being the sweetest and green and purple variations being somewhat more bitter. While all kinds are strong in vitamin C, red, orange, and yellow-toned bell peppers are especially high in carotenoids, which are vitamin A-related chemicals. Fortunately, all of the kinds are deliciously crunchy.
Overview
This plant, also known as sweet pepper, comes in a variety of hues, including red, green, yellow, orange, lavender, chocolate brown, and cream. Bell peppers, like tomatoes and avocados, are botanically fruits, although they are often thought of as vegetables.
Green bell peppers are the most popular, but they are frequently simply an immature, unripened form of the other colored types. This isn’t always the case, however. When completely matured, some bell peppers remain green, but not all bell peppers start off green.
Bell peppers, unlike many other members of the pepper family, are not hot. The chemical capsaicin, which is present in small quantities in bell peppers compared to enormous amounts in, say, the Carolina Reaper pepper, which currently holds the title of world’s hottest pepper, causes the heat that comes from spicy peppers.
Bell peppers have been grown for over 9000 years, and its roots may be traced all the way back to Central and South America. China is now the world’s leading pepper grower, followed by Mexico.
Identification
Bell peppers are available in a variety of gleaming hues, including red, green, yellow, orange, purple, dark brown, and cream.
The bell pepper has three or four bulging lobes fused together at the bottom, tapering slightly at the bottom, and a coarse green stalk at the top. A cluster of tiny white seeds at the stem end of the pepper may be found within. Despite the fact that these seeds are edible, they are usually rejected due to their mild bitterness.
Although the taste of bell peppers varies somewhat based on their hue, they are always satisfyingly crunchy. Green and purple bell peppers are somewhat bitter and grassier in flavor, while red, yellow, orange, chocolate, and cream bell peppers are sweet and nearly fruity in flavor.
Nutritional Information
One medium red bell pepper (approximately 119g) has 37 calories, 1.2 grams of protein, 0.4 grams of fat, 7.2 grams of carbs, 2.5 grams of fiber, and 5 grams of sugar. Bell peppers are high in vitamin C, while the red, orange, and yellow-toned variety include carotenoids such as alpha-carotene, beta-carotene, cryptoxanthin, lutein, and zeaxanthin, all of which are vitamin A components.
Selection
Peppers may be found in most grocery shops as well as fruit and vegetable markets. Although peppers are generally accessible year-round from imports, they are most flavorful in North America when they are in season, which is in the summer and early autumn.
Choose peppers with tight, glossy, firm skin and a fresh-looking green stem that are large for their size. If you come across peppers that are soft, wrinkled, or have black stains on them, discard them.
Choose peppers with vibrant hues, regardless of the color variety, since this will generally indicate optimum ripeness and taste.
Storage
Bell peppers bought at their peak of ripeness may be stored in the refrigerator for seven to ten days. If you think your pepper isn’t completely ripe when you purchase it, leave it out of the fridge for two to three days to allow it to develop.
Bell peppers are susceptible to moisture loss, and if the pepper is sliced or the stem is removed, this loss of water and turgidity may be increased. To keep your peppers as crisp as possible, store them whole, with the stem still attached.
Bell peppers may be frozen whole or chopped and kept for up to six months in an airtight container.
Preparation
Raw and fried bell peppers are both excellent. The most basic method to consume them is to slice them and eat them raw, or to toss them in a skillet and gently sauté them. Grilled or stuffed and baked, they’re also excellent.
To consume a pepper, wash it under cold running water and then cut it in half lengthwise. This reveals a cross-section of pale membranes and seeds, which may be cut off and thrown along with the stem. Both the membranes and the seeds are edible, although the seeds are often discarded due to their harsh taste.
The soft membranes are non-irritating and are occasionally left on, depending on personal choice. After cleaning the bell pepper and removing the parts you don’t want to eat, cut it into desired shapes and eat it plain or add it to a meal of your choosing.
SPREAD WITH TRI-COLOR PEPPER CHICKEN FAJITA
Fajita night, like taco night or make-your-own pizza night, is a fun event for the whole family. Fajitas are made in the manner of a choose-your-own-adventure game, and they’re extremely flexible and simple to prepare.
Ingredients
3 tablespoons extra virgin olive oil, split 3 tablespoons white onion, thinly sliced 1 big red pepper, lengthwise cut 1 lengthwise sliced yellow pepper 1 lengthwise cut green pepper 1 oregano, dry a teaspoon of cumin seeds 4 servings 1/2 teaspoon chicken strips, cooked season with salt and pepper to taste Toppings: tortilla wraps, pico de gallo / salsa, Greek yogurt / sour cream, guacamole, sliced limes
Directions
Time to Prepare: 20 minutes Time to prepare: 20 minutes There are 4 servings in this recipe.
1 tablespoon oil, heated over high heat in a large skillet Wait until the pan is hot enough for a fleck of water to sizzle when it comes into contact with it before adding the onions. Spread the onions over the pan, but don’t stir them right away; instead, wait until they begin to brown a little. Then toss with a stir. Allow the onions to gently burn before moving them around again. Repeat until the onions are slightly tender and the edges are attractively browned. Take the onions out of the pan and put them aside.
2 tablespoons oil, 2 tablespoons oil, 2 tablespoons oil, 2 tablespoons oil, 2 tablespoons oil, 2 tablespoons oil, 2 tablespoons oil, 2 tablespoons oil, 2 teaspoons Before adding the pepper slices, make sure the pan is hot enough that water sizzles when it comes into touch with it. Toss in the peppers, cumin seeds, and dry oregano to combine. Then, similar to the previous technique, leave the mixture in the pan without stirring until a char forms on one side. Repeat until the peppers have softened somewhat but remain brilliantly colored, with a little char around the edges.
Serve family-style with tortillas, pico de gallo, Greek yogurt or sour cream, guacamole, and sliced limes on a plate with sautéed onions, peppers, and chicken (or your choice of protein).
Fajitas are a meal where you get to select your own journey. We recommend beginning with a tortilla wrap, then adding roasted peppers, onions, and chicken, guacamole, Greek yogurt, and a squeeze of fresh lime to finish. Season to taste with salt & pepper, and have a good time!
Book of Free Recipes
Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.
For a free copy of the Encyclopedia of Food recipe book, go here.
Foods That Are Related
Bell pepper is a beautiful vegetable, famous for its unique taste and health benefits. But what about its nutritional value and health benefits?. Read more about raw bell pepper recipes and let us know what you think.
Yes, there is salt in bell peppers."}},{"@type":"Question","name":"Can you freeze stuffed bell peppers?","acceptedAnswer":{"@type":"Answer","text":" Yes, you can freeze stuffed bell peppers."}}]}
Frequently Asked Questions
What can I do with a bunch of bell peppers?
You can make a variety of dishes with bell peppers. Some examples include pizza, spaghetti, and fajitas.
Is there salt in bell peppers?
Yes, there is salt in bell peppers.
Can you freeze stuffed bell peppers?
Yes, you can freeze stuffed bell peppers.
Related Tags
This article broadly covered the following related topics:
- which bell pepper is healthiest
- yellow bell pepper nutrition
- bell pepper benefits
- red bell pepper benefits
- green pepper benefits
About Author
Ben Austin 
Almofen Jonil