I took this shot of one of our red peppers from our garden - doesn't it look so interesting? I love the unique shapes of each pepper, and dependent on where the plant is, each ripen in slightly different shades. When the peppers initially grow up, they are green. Dependent on the seed and the sun exposure, each matures and changes color. The riper the pepper, the greater the nutrition (and the flavor).
Peppers are low in calories - and when organic, fresh and crisp some of the best snacks hands down. I can just imagine the crisp juice that flies out with each bite. I eat them in stir fry, salad, and all types of preparations. If they are super fresh, I don't want it to go to waste, so I eat them raw.
They are high in Vitamin C and A (beta-carotene) and potassium. They also contain Vitamin K (bone health) and some lycopene (said to lower risk of prostate cancer).
Be aware that bell peppers were on the 2003 list of twelve foods most contaminated with pesticides (Environmental Working Group). The organization recommends buying them organic, which is probably good if you can, or use a fruit-vegetable wash. But nevertheless, such a good food and full of nutrition!
Source: 150 Healthiest Foods on Earth by Jonny Bowden
