John Myers
Bell peppers belong to the nightshade family. The vegetable is rich in minerals such as potassium, magnesium, and zinc and contains a lot of vitamins A, B, and C. Just 25 grams of red peppers cover the daily requirement of vitamin C. Valuable secondary plant substances in peppers have an anti-inflammatory, antioxidant and antiseptic effect. In addition, peppers contain a lot of fiber, which is good for digestion.
Color of peppers changes with ripeness
The color of peppers changes as they ripen – from green to yellow and orange to red. Ripe peppers contain up to six percent sugar and therefore taste particularly sweet. Yellow and orange peppers are mild, and green peppers are a bit tart. Regardless of the degree of ripeness, cooked peppers are usually better tolerated than raw.
Wash and peel peppers
For a long time, peppers were considered to be heavily contaminated with pesticides. Laboratory tests show that significantly fewer chemicals are now used in cultivation. Nevertheless, the pods should be washed well before consumption and ideally peeled. To do this, heat the peppers in the oven at 180 degrees for 20 minutes and then cover them with cling film until they start to “sweat”. Then the shell can be easily pulled off.
