Peppers, Sweet
About Sweet Peppers - Capsicum annum
The botanical name for peppers is Capsicum annum. The name comes from either the Latin capsa, meaning “box,” for the hollow box-like shape of some varieties, or the Greek kapto, meaning “to bite,” for the pepper’s pungency. The term annum signifies an annual or yearly plant.
Native to the Americas, peppers are not related in any manner to black pepper. When Columbus voyaged to the New World in search of India and its black pepper, he was unsuccessful. But undaunted, he named the most pungent New World food “pepper.” Along with corn, beans and squash, the capsicums were among the first plants cultivated in the agriculturally revolutionized Americas.
The difference between sweet peppers and chili peppers is that chilies contain the fiery substance capsaicin—and therefore heat—and are used primarily as a spice. Sweet peppers lack this substance and therefore are used primarily as a vegetable. Today there are over one hundred sweet pepper cultivars available, with a wide variety of size and shape. The most common is the green bell pepper, which has thick green flesh, a minimum of seeds, and a heavy outer skin. Red bell peppers are actually green peppers that have been allowed to ripen on the plant, which makes them sweeter and softer. There are also white, deep purple and bright yellow varieties, which all taste much like the red variety but tend to be a little crisper.
Sweet peppers have many uses and their popularity is growing rapidly. Health benefits include normalizing blood pressure, improving the circulatory system, and boosting secretion of saliva and stomach acids. They also contain significant amounts of vitamins A, B and C. In fact, green bell peppers have two times as much vitamin C as oranges, while red and yellow bell peppers have four times as much.
Storage
Refrigerate peppers in the hydrator drawer unwashed for 1 to 2 weeks. For longer term storage, peppers may be frozen. Wash and dry, cut into bite size pieces and place in an airtight container. Pepper will soften when thawed, so take out only the amount you need and replace the rest in the freezer.
Preparation Tips
For greatest nutrient retention, eat bell peppers raw.
Slice thin and lengthwise for snacks and dipping.
Layer slices into a sandwich.
Add to salads.
Carve out the seeds and stuff them.
Add to corn bread and quesadillas
Add to soups, stews, egg dishes, casseroles, rice and stir-fries.
Try roasted peppers: place under the broiler, above hot coals or over an open flame. Turn often, until the skin is evenly blackened. Place in a paper bag, close the top, and let steam for 10 to 15 minutes. When cooled, peel off skin with a paring knife.
Sources: “Whole Foods Companion,” Dianne Onstad, 2004 and “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Nutrition Facts
Both green and red peppers are good sources of vitamins C and A, although the amounts are even greater the longer the pepper stays on the vine. Both are good sources of dietary fiber.
(1 cup raw sweet green pepper)
Calories 30
Total Fat 0g
Cholesterol 0g
Sodium 4mg
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 4g
Protein 1g
Vitamin A 11% RDA
Vitamin C 200% RDA
Vitamin B6 17% RDA
Iron 3% RDA
Calcium 1% RDA
Folate 4% RDA
Source: www.nutritiondata.com.