This week my mom, sister and I ventured to San Francisco with my kids to check out the Ferry Building Marketplace and Farmers Market. Although Tuesday isn’t the best market day (Saturday is) there was still a lot of beautiful produce and goodies for sale. We were delighted by the discovery of peacotums (which are a combination of peaches, apricots and plums), I couldn’t believe how many mushroom varieties there were and I fell in love with all the beautiful bell peppers in colors I had never seen before. Bell Peppers are one of my favorite foods lately and I love how versatile they are, starring in appetizers, salads, and main dishes. Bell peppers are on of those foods (like brussels sprouts and mushrooms) that as a child I hated but have grown to love. I remember certain family members always having bell peppers in their salads and being so confused as to how anyone could eat those weird crunchy vegetables on purpose and actually enjoy them. But my “taste buds have matured” as my grandpa told me they would and I almost always have bell peppers in my fridge now and am even growing some in my garden.Health Benefits
Not only are bell peppers gorgeous, crunchy and sometimes even a little sweet, they also have some amazing health benefits. Bell Peppers contain carotenoids, vitamin C, vitamin E, B vitamins, folate and fiber. Bell Peppers come in green, red, yellow, orange, purple, brown, and white. The red, orange and yellow ones have a sweetness to them, while the orange and purple ones are slightly bitter. (I love the sweeter ones, Rick loves the green ones….)Selection and Storage
When selecting bell peppers choose ones with deep vibrant colors, tight skin and ones free of soft spots or dark areas. The stems should be green and fresh looking and the pepper should feel heavy for their size. You can store bell peppers in the crisper in the refrigerator for 7 to 10 days.Bell Pepper Recipe Round-Up
Eat more Bell Peppers!
You may also like this Radish Recipe Round-Up:
And this Fig Recipe Round-Up: