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Health Benefits- One cup of raw, chopped red peppers provides over 100% of the daily requirement for vitamin C and vitamin A, two antioxidants which neutralize free radicals and prevent cholesterol build-up and heart disease. Green peppers are a very good source of fiber needed for heart health, colon health, and normal bowel functions. They also provide a source of the B-vitamin, folate. Inadequate amounts of folate during pregnancy has been linked to neural tube defects in a developing fetus. Folate is also essential for a healthy cardiovascular system. In addition to beta-carotene, red peppers contain lycopene, a carotenoid which may help prevent some other forms of cancer and heart disease, lutein and zeaxanthin, all important for eye health. They also provide a source of vitamin K which is not only essential to healthy bones, but is also essential for the functioning of proteins involved in blood clotting. Also present are they minerals molybdenum and manganese, which helps synthesize fatty acids and help keep bones healthy. An orange-red carotenoid called beta-cryptoxanthin, found in red bell peppers, pumpkin, corn, papaya, tangerines, oranges and peaches, may lower risk of lung cancer.

Preparation- Choose peppers that are firm and free of blemishes, soft spots, or shriveling. Peppers stored in the refrigerator will keep for roughly one week. Peppers can also be frozen. Wash peppers under running water and cut in half lengthwise to remove the internal ribs and seeds. Peppers can also be cut horizontally into rings, strips or chunks, or left whole for stuffed peppers. You can snack on bell peppers raw, either plain or with dip or cheese. They also make a nice, bright addition to any salad or sandwich. Cooking bell peppers does alter the flavor so you should experiment to see what suits your tastes best.