Sweet Peppers
Recipes Preserving Nutritional Information
Recipes Preserving Nutritional Information
Crispy, crunchy sweet peppers from Carter's are available starting mid-August until mid to late September. We carry green peppers and often have sweet red peppers, yellow peppers, orange peppers, and even occasionally purple peppers.
Green Peppers, especially stuffed Green Peppers were known as 'Mangos' in many areas.
Sweet bell peppers can be orange, yellow, red, purple, brown, black, ivory or green, depending on the stage of ripeness and the variety.
Green bell peppers are fully developed, but not ripe.
All sweet bell peppers start out green, and change color as they ripen. (They also get sweeter). What can be confusing, is that there is also a variety that is green when ripe. The color depends on the specific variety, the most common variety is red when ripe. So--- Green sweet bell peppers start out green and are green when ripe. Red, yellow, etc. sweet bell peppers start out green and turn red when ripe. What you find in the store are usually either unripe green sweet bell peppers or unripe red ones.
They will not be any of the other color varieties in the green stage because the other colors can be sold at a much higher price, so they are always allowed to ripen before being sold. The additional time it takes to ripen and change color accounts for part of the reason they are more expensive. Also, since they are ripe, they have a shorter storage time.
Green, sweet bell pepper have 2 times as much vitamin C as oranges; red and yellow bell peppers have 4 times as much.
Red and green peppers are good sources of Vitamin C, some Vitamin A and small amounts of several minerals. Red peppers have more Vitamin A than green peppers.
Peppers are good raw or cooked. Eat them as a snack, to decorate food, or add them to salads and casseroles. Stuff peppers with seasoned bread crumbs or meat, and bake them.
Store peppers in the vegetable crisper to the refrigerator or other covered containers. Use them within 3-5 days after harvesting.
Sweet bell peppers can be orange, yellow, red, purple, brown, black, ivory or green, depending on the stage of ripeness and the variety.
Green bell peppers are fully developed, but not ripe.
All sweet bell peppers start out green, and change color as they ripen. (They also get sweeter). What can be confusing, is that there is also a variety that is green when ripe. The color depends on the specific variety, the most common variety is red when ripe. So--- Green sweet bell peppers start out green and are green when ripe. Red, yellow, etc. sweet bell peppers start out green and turn red when ripe. What you find in the store are usually either unripe green sweet bell peppers or unripe red ones.
They will not be any of the other color varieties in the green stage because the other colors can be sold at a much higher price, so they are always allowed to ripen before being sold. The additional time it takes to ripen and change color accounts for part of the reason they are more expensive. Also, since they are ripe, they have a shorter storage time.
Green, sweet bell pepper have 2 times as much vitamin C as oranges; red and yellow bell peppers have 4 times as much.
Red and green peppers are good sources of Vitamin C, some Vitamin A and small amounts of several minerals. Red peppers have more Vitamin A than green peppers.
Peppers are good raw or cooked. Eat them as a snack, to decorate food, or add them to salads and casseroles. Stuff peppers with seasoned bread crumbs or meat, and bake them.
Store peppers in the vegetable crisper to the refrigerator or other covered containers. Use them within 3-5 days after harvesting.
