Bell Peppers

Bell Pepper Facts:

Bell peppers lack “capsaicin”, a compound found in most peppers that produces a burning sensation (1,2). They are a good source of vitamin C, vitamin A, as well as lycopene and beta-carotene, which are phytochemicals often found in red, orange, and red fruits and vegetables (3). These nutrients have high antioxidant properties, which help eliminate free radicals in the body that can damage tissues (3). Red peppers have more vitamin C, lycopene, and carotene than green bell peppers. Red peppers are simply ripened green peppers (3,5).

Shopping and Storage Tips:

  • Choose firm, bright peppers with tight skin that are heavy for their size. Avoid dull, shriveled, or pitted peppers (6)
  • Refrigerate bell peppers in a plastic bag for up to 5 days (6)
  • Wash peppers just before use. To wash, use cold water and remove any dirt (2)
  • Once peppers are cut, they are very susceptible to spoilage (2)


(1) Kumar, R., Dwivedi, N., Singh, R.K., Kumar, S., Rai, V.P., & Singh, M. (2011). A Review on Molecular Characterization of Pepper for Capsaicin and Oleoresin. International Journal of Plant Breeding and Genetics, 5: 99-110.

(2) Harris, L.J. (1998). “Peppers: Safe methods to store, preserve, and enjoy.” Retrieved from

(3) Ilic, Z., Ben-Yosef, A., Partzelan, Y., Alkalai-Tuvia, S., & Fallik, E. (2008). Total antioxidant activity (TAA) of Bell Pepper during prolonged storage on low temperature. Journal of Agricultural Sciences, 53: 3-12.

(4) Arimboor, R., Natarajan, R. B., Menon, K. R., Chandrasekhar, L. P., & Moorkoth, V. (2015). Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review. Journal of Food Science and Technology52(3), 1258–1271.

(5) Agricultural Marketing Resource Center. (July 2015). “Bell and Chili Peppers.” Retrieved from

(6) Fruit & Veggies More Matters. (n.d.). “Bell Peppers; Nutrition. Selection. Storage. Retrieved from


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