|Beautiful, aren't they?|
Some info and health benefits of bell peppers: (source: World's Healthiest Foods)
- Low in capsaicin, which is what makes other peppers spicy, resulting in a mild taste.
- Paprika is made from bell peppers (I didn't know this!), and will be whatever color the pepper is.
- Member of the nightshade family (others include tomatoes, potatoes and eggplant). If you have arthritis or joint pain, don't eat these as the alkaloids could be a contributing factor.
- Vitamin C and Carotenoid concentration is higher in ripe peppers.
- Twice the Vitamin C as an orange!
- Good source of Vitamin E.
- Lots of Phytonutrients: Flavonoids (luteolin, quercitin, hesperidan), Carotenoids (alpha/beta-carotene, cryptoxanthin, lutein, zeaxanthin), Hydroxycinnamic Acids (ferulic and cinnamic acid).
I had bell peppers, but I believe this would work with any type. The one thing to keep in mind is that peppers that have been frozen usually get a bit mushy when you defrost them, so while they work great in cooked recipes out of the freezer (think scrambled eggs, soups, etc.), they won't be so great raw.
Here's how I got my peppers freezer ready:
1. Rinse peppers and pat dry.
2. Cut peppers in half, use your fingers to peel out the seeds and the green tops.
4. Put peppers onto a baking sheet and put them in the freezer until frozen. Ideally you would do a single layer, but I didn't have room in my freezer.
6. Put the peppers in your freezer, and use them as needed. In a few months, you'll be glad you thought ahead!