Bell Peppers

Bell peppers, also known as sweet peppers, are like the Christmas ornaments
of the vegetable world since they are beautifully shaped, glossy in
appearance and come in a variety of vivid colors such as green, red, yellow,
orange, purple, brown and black. Despite their varied palette, all are the
same plant, known scientifically as *Capsicum annuum*, and are members of
the nighstshade family, which also includes potatoes, tomatoes and eggplant.

High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin
B6, Potassium, Manganese, Thiamin, Riboflavin, Niacin, Folate, Pantothenic
Acid and Magnesium

History

Like their relatives, the chili peppers, bell peppers originated in South
America with seeds of a wild variety dating back to 5000 BC. Like many other
foods native to this region, sweet peppers were carried throughout the world
by the Spanish and Portuguese explorers who traveled through this continent.

Due to the fact that bell peppers are very adaptable plants, being able to
be grown in tropical and temperature climates, as well as very versatile
foods, their cultivation and adoption into varying cuisines spread rapidly
throughout many parts of the world. They have become a staple in central
Europe where they are dried for paprika

A Few Quick Serving Ideas:

Add finely chopped bell peppers to tuna or chicken salad.

Steam cored peppers for five minutes, stuff them with your favorite rice
salad or grain pilaf, and bake in a 350F oven until they are hot.

Healthy sauté chopped peppers, celery and onions, then combine with tofu,
chicken or seafood to make a simple Louisiana Creole dish.

Purée roasted and peeled peppers with healthy sautéed onions and zucchini to
make a deliciously refreshing soup that can be served hot or cold.

Bell peppers are one of the best vegetables to serve in a crudité platter
since not only do they add a brilliant splash of color, but their texture is
also the perfect crunchy complement for dips.