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Look for bell peppers that feel heavy for their size. Buy peppers with firm, smooth skin and a fresh green stem. Avoid buying peppers with skin that is wrinkled, broken, or has black spots.
Green peppers will last longer than red, orange or yellow peppers. Save the tops and stems of your peppers to prepare your own vegetable stock. Click here to learn how to make your own.
Source: Save the Food
As bell peppers grow, their color changes from green to red. That’s why red bell peppers are sweeter than green ones!
Bell peppers help your body build healthy red blood cells, help build proteins and release energy because they contain B6.
Click here for more information about peppers.
Click here for a printable page with lots of info about peppers.
6 large colorful bell peppers, tops cut off
1 Tbsp. olive oil or vegetable oil of choice
1/2 cup red onion, chopped
1 Tbsp. garlic, minced
2 celery stalks, 6", diced
1 carrot, 6", diced
1 zucchini, 6", diced
1 lb. ground chicken
1/4 tsp. sea salt, or to taste
1/8 tsp. black pepper, or to taste
1 cup cherry tomatoes, sliced in half
2 ripe, avocados, peeled, seeded and cut in small cubes
Serves 6. One bell pepper per serving.