Fresh Green Bell Peppers
Country Of Origin: Turkey
Green bell peppers are available year-round, with a peak season in the late summer through fall.
The dark green skin is smooth, glossy, and firm, and the flesh is pale green juicy, crisp, and succulent. Inside the thick flesh, there is a hollow cavity filled with a white membrane and many small, flat, and cream-coloured circular seeds. Green bell peppers are crunchy with an aromatic, green and sweeter than the other coloured varieties.
Green bell peppers are best suited for both raw and cooked applications such as baking, sautéing, roasting, and grilling. When used fresh, the pepper can be chopped and tossed into green salads, sliced as an appetizer for dips and spreads, chopped for salsa, or layered on sandwiches for an added layer of crunch. Green bell peppers can also be roasted and served over pasta, baked into casseroles, chopped into stews, cooked into a frittata, mixed into curries, or halved, stuffed, and baked with cheeses, meats, and grains.
Green bell peppers are an excellent source of vitamin C and also contain vitamins A, B6, and K, potassium, folic acid, fiber, and beta-carotene.