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Store bell peppers in the vegetable crisper drawer of your refrigerator, ideally in a plastic bag, to keep them fresh for up to a week.
Wash peppers just before using to prevent premature spoilage.
For roasted peppers, store in an airtight container with a little olive oil in the fridge and use within 5 days.
Freeze sliced peppers for smoothies or cooking later without losing much of their nutritional value.
Variations:
Color Choice: Each color of bell pepper offers a slightly different taste — green is slightly bitter, red is sweet, yellow and orange are milder and fruity.
Heat It Up: If you enjoy a little spice, choose varieties with a bit of capsaicin for a metabolism boost.
Stuffing Options: Vary stuffing ingredients — try Mexican-style black beans and corn or Mediterranean-style couscous and feta.
Dip-Friendly: Slice raw peppers into strips for an easy, healthy snack paired with hummus or yogurt dip.
FAQ:
Q: Are red bell peppers healthier than green?
A: Red bell peppers have been ripened longer, resulting in higher vitamin C and antioxidant levels compared to green peppers.
Q: Can you eat bell peppers every day?
A: Absolutely! Their nutrient profile makes them a great addition to a daily healthy diet.
Q: Are bell peppers good for people with diabetes?
A: Yes! They’re low in calories and carbs, making them an excellent option for blood sugar management.
Q: How do I make roasted bell peppers at home?
A: Simply brush sliced peppers with olive oil, place them on a baking tray, and roast at 400°F (200°C) until the skins are blistered and slightly charred.
Q: Can bell peppers cause digestive issues?
A: While generally easy to digest, some people may experience mild gas if they consume them raw in large amounts. Light cooking can help.
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