Sweet Peppers 

Sweet peppers are native to South America. They were discovered by the Spaniards in Mexico in the early part of the 16^th century. It was not until the 20^th century that these vegetables became popular throughout Europe particularly, in the Mediterranean countries. Peppers of all colours are very popular now and are such an excellent source of vitamins. Red peppers are an exceptionally good source of vitamin A and C with green peppers also a good source.

Sweet Pepper Types/Varieties

Red, Green, Yellow, Orange, White or Black (blue)

Areas Grown

North County Dublin

Nutritional/Energy Value - per 100 grams

How to Store

Sweet peppers should be stored in a cool place between 7 and 10 degrees and should be used as soon as possible. They will keep in the salad drawer of a refrigerator for a few days. Green peppers are best for short-term keeping. Peppers kept in plastic bags have a longer shelf life and remain fresh longer as they suffer less water loss. Where freezing is concerned sweet peppers differ from many vegetables in that they can be stored frozen unblanched for up to 6 months and maintain their colour better when not blanched. Peppers that have been blanched can be stored for up to 1 year.

How to Cook

Before cooking or preparing peppers for salads, the inside seeds and membrane of the peppers need to be removed. They are particularly nutritious served raw, sliced, either plain or in a dressing, sweet peppers are useful for starters, salad mixtures and for garnishes as the vitamins are conserved in the absence of cooking. Chopped or sliced, they are good to add to soup, stews and casseroles, and they can be stuffed or baked whole for a main dish.