Bell Peppers - Sweet
There are so many varieties of peppers that it is impossible to find a complete list of this flavorful vegetable. Peppers are of the genus Capsicum, and with continued consumer demand for more and more varieties, growers are growing more, and retailers are offering more. Most peppers are purchased fresh, but they are available dried, canned, pickled and powdered. Peppers range in heat from the sweet peppers to the very hot varieties such as habaneros. The colors ranges are those of the rainbow, and peppers provide a great deal of nutrition - sweet green bell peppers provide more vitamin C than citrus of equal size and weight, and red peppers have triple the amount of vitamin C. Note: while some people complain of indigestion from hot peppers, there is no link between their consumption and stomach ulcers. Peppers, based on research, act as anticoagulants or blood thinners.
The most common varieties of green peppers will turn red on the vine, and as they mature will become sweeter. Other peppers will turn yellow, brown and purple. Sweet peppers date back to the late 1400's, where they were discovered in the West Indies. Samples were taken to Europe, and within a few years peppers were found throughout the world.
Sweet peppers - green, red, yellow, orange, purple, chocolate, lilac, white - are excellent eaten raw, stuffed and baked for a special meal, included in soups, salads, sandwiches, stir-fries, finely diced as a plate finish, salsas, roasted and pureed for a flavorful sauce with fresh herbs and garlic. Note: most peppers do not lose their color when heat is applied, although the purple variety will turn green when cooked.