Bell peppers, along with chili peppers, originated in South America and have been cultivated for thousands of years. Red bell peppers are sweeter than the more common green bell pepper, and have four times the vitamin C contained in an orange!
Bell peppers should be firm to the touch, free from blemishes, and with a skin that is tight (you don’t want to see or feel wrinkles).
Remove the core and seeds and slice and dice as your recipe requires. Consider highlighting the natural sweetness of a red bell pepper by eating them raw on a veggie tray, diced into a salad, or lightly sauteed or grilled as a side dish. They add great color to your plate and their raw, fresh crunch is addictive! Including a medley of yellow, orange, and red bell peppers bumps up your fancy dish dial without extra work and can be used in any recipe that calls for one of these three color bell peppers, since all three are similarly sweet.