Ingredient of the week: Bell pepper

I never used to like bell peppers until I moved to the big city where most exotic foods are incomplete without a bell pepper finish.

It is then that I learnt green bell pepper locally known as pilipili hoho was not the only fish in the sea. Bell pepper actually came in a variety of colours.

From the usual green, I came to see yellow, orange, white, red and which you can imagine took me by surprise.

Bell peppers scientifically known as Capsicum Annuum are vegetables that originated from South America but have since moved to the rest of the world.

In most cases bell peppers are known as sweet peppers because they can be eaten in their raw form and yes, they are sweet as well.

Except for green bell peppers that are little bitter when taken raw but nothing a little vinegar and salt can’t remedy.

That being said, bell peppers can be eaten raw, cooked and in other cases dried and powdered into the famous paprika powder.

Why are bell peppers popular?

If you don’t take bell pepper, then you are surely missing out in all the nutritional benefits that come with it.

First off, bell peppers are very low in calories and contain approximately 90 per cent water, no wonder most people like to crunch it raw.

Also bell peppers are extremely rich in vitamins and antioxidants that will help boost your immunity immensely.

Other than all the nutritional benefits, bell peppers can be easily incorporated into any meal you want without any fancy recipes.

So, the next time you go to the market for some fresh picks, don’t forget some bell goodness.

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