Yellow/Orange bell peppers provide beta-carotene, vitamin C, and potassium. Beta-carotene helps protect your body’s cells from free-radical damage that comes from things like pollution, sun exposure, and smoking.

The simplest way to eat them is to slice them and eat them raw, or to throw them in a pan and sauté them lightly. They are also delicious grilled or even stuffed and roasted.

Each half cup of raw Red Pepper provides you with 47 percent of your daily recommended intake of vitamin A and 159 percent of your vitamin C. Vitamin C is a powerful antioxidant that fights cell damage, boosts immune system response to microbes, and has an anti-inflammatory effect.

These sweet peppers are suitable for eating raw as a snack, in a platter with other ingredients such as olives, artichokes and olive oil, or roasted in dishes like kebab, deeps, or mixed veggies.

Green Bell Peppers are low in calories and high in nutrients, including vitamins A, C, and E, potassium, and fiber. They also contain antioxidants that support overall health.

Green Bell Peppers play well in spicy foods, such as fajitas, or in more creamy textures such as pizza. They complement other acidic foods, like tomatoes and pickles. And, of course, green peppers mix very well with yellow, red and orange bell peppers for a medley of colors and flavors.