Tips for Selection :

• Peppers should have deep vivid colors, taut skin, and their stems should be fresh looking
• Avoid peppers that have soft spots, blemishes or darkened areas
• Peppers should be heavy for their size and firm enough so that they will gently yield to slight pressure

Nutrition:

• Low in saturated fat and very low in cholesterol and sodium
• Very good source of vitamins C, B6, A, K, dietary fiber, potassium, and manganese
• Good source of thiamin, niacin, folate, copper, magnesium
  

How to Store :

Sweet peppers, unwashed, can be stored in the refrigerator for up to one week. They too can be frozen without first being blanched.

Varieties:

Bell Peppers (Green, Red, Yellow, Orange)