About: Peppers are broadly categorized as either sweet or hot. There are dozens of varieties of sweet peppers varying in size, shape, color, and flavor. Hot peppers’ flavor is measured in Scoville units. The number of heat units (SHU) indicates the amount of capsaicin present. The hottest chilies, such as habaneras, have a rating of 200,000 or more. A jalapeno pepper has a Scoville rating of 3,500-8,000. Law-enforcement grade pepper spray has a Scoville rating of 5,000,000-5,3000,000.
Nutritional Information: Sweet peppers are a very good source of a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate. Red peppers have much more Vitamin C and Vitamin A than green peppers.
Storage: Store in the refrigerator (peppers don’t like to be as cold as salad greens) or in a cool, humid place.
Quick Fix: To make roasted peppers, blacken on all sides on a grill or under a broiler. Place in a covered bowl or brown paper bag and set aside until cool. Peel the charred skin away.
Recipes: Roast Peppers in Olive Oil, Sweet Potato & Red Pepper Pasta, Roasted Red Bell Pepper Hummus