Sweet Red Pepper

• Roasted red peppers bring a sweet and smoky depth to antipasto platters, pasta sauces, and creamy dips. Roasting intensifies their natural sweetness.
• Stuffed sweet red peppers are a hearty and colorful main course, filled with savory mixtures of rice, ground meat, vegetables, and herbs, then baked until tender.
• Sliced sweet red peppers are a crunchy and refreshing addition to salads, providing a touch of sweetness and a boost of vitamins.
• Grilled sweet red peppers are a flavorful side dish or topping for sandwiches and burgers, offering a slightly charred and softened texture.
• Diced sweet red peppers add color and flavor to stir-fries and fajitas, complementing meats and other vegetables with their subtle sweetness.
• Pureed sweet red peppers create a smooth and vibrant base for soups and sauces, adding a natural sweetness and thickening the consistency.

• Rich in Vitamin C for immune system support and antioxidant protection.
• Excellent source of Vitamin A, promoting healthy vision and skin.
• Contains antioxidants like beta-carotene and capsanthin, which may reduce the risk of chronic diseases.
• Low in calories and high in fiber, aiding in weight management and digestive health.
• Good source of Vitamin B6, supporting brain health and nerve function.
• May have anti-inflammatory properties due to its phytonutrient content.

Store sweet red peppers in the refrigerator crisper drawer for up to two weeks. To maximize freshness, keep them dry and unwashed until ready to use. Avoid storing them near ethylene-producing fruits like bananas or apples, as this can accelerate ripening and spoilage. For longer storage, red peppers can be sliced, blanched, and frozen for up to 8 months. Freezing changes the texture, so use frozen peppers in cooked dishes rather than raw preparations.