Bell peppers are those familiar globes used for slicing, sautéing, and stuffing. They are mild by comparison to other peppers as the seeds and membrane do not contain the heat-inducing “capsaicin.” Bells contain considerable amounts of Vitamins A and C.
Green bell peppers are the most plentiful year-round. They are also the least expensive as harvesting is done before ripening. This allows time during the growing season for multiple crops. Green bells are high in folic acid and are slightly bitter by comparison to ripened peppers.
Yellow and orange bells are the color phases of a semi-ripened pepper. They are more expensive than green bells and sweeter. In fact, yellow bell peppers are usually juicier than reds.
Red bells are, along with yellows, the most expensive and have higher concentrations of Vitamin C. Reds have reached the final ripening stage. Prices will drop in the fall after harvesting, but the plants produce only one crop throughout each season.
Hybrids vary in size and shape as well as colors, which include white, purple, brown, and almost black. Attractive in salads; some will turn green when cooked.
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