Green, red and yellow peppers are great served raw, either plain or with your favorite dip. Toss slices in salads or sandwiches or roast them whole on the barbecue grill.

                          PeppersEat healthy logo

Peter Piper’s Peppers

  • Peppers are loaded with nutrition but low in calories — only 35 per large bell.
  • Green peppers have nearly twice as much vitamin C as oranges, and red and yellow peppers have nearly three times as much.
  • Peppers are an excellent source of potassium and a good source of folic acid and vitamin B-6.

How to select?

Choose firm, brightly colored peppers with tight skin that are heavy for their size.

How to store?

Refrigerate bell peppers in a plastic bag for use within five days.

Chinese Vegetable Stir-fry

  1. Heat 4 teaspoons of oil in a skillet over medium high heat
  2. Add 1 cup each of broccoli florets, sliced carrots, cauliflower florets and sliced celery and cook for two minutes
  3. Add 1 cup of red bell pepper chunks and 1 cup of pea pods and cook for two minutes
  4. Add Sweet ’N’ Sour Sauce (recipe included), bring to a boil and cook for one minute, covered
  5. Serve vegetables while hot

Sweet ‘n' Sour Sauce

  • 3/4 cup pineapple juice
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon soy sauce

Mix all ingredients together.

Wilson, M. 2011, Sweet Bell Peppers, Extension | University of Nevada, Reno, FS-11-28

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Also of Interest:

 
Nevada’s Priority Agricultural Weeds: Perennial Pepperweed
Perennial pepperweed is a long-lived perennial weed native to Eurasia. This weed arrived in North America as an ornamental plant, but subsequently spread throughout the Western states, where it inhabits many different environmental settings.
 B. Schultz, S. Foster 2021, Extension, University of Nevada, Reno, SP-21-01