High in vitamin C and fiber, source of vitamin E, B6 and B11
A surprisingly sweet pepper. With numerous ways to prepare it, this pepper can be your new basic ingredient. Its tremendously versatile. It is juicy, with a thinner skin and fewer seeds than peppers you are used to.
Grill, fry in a pan, roast in the oven, stir-fry in the wok or eat raw as a snack
Store them in your refrigerator crisper drawer. In the fridge, raw Bell Peppers will last between 1 and 2 weeks.