We can consider bell peppers as a “subspecies” of the classic pepper. They differ from other peppers mainly because they do not contain a substance called capsaicin, so bell peppers never burn. Just like other peppers, bell peppers come in all different color variations.
Bell peppers are a rich source of vitamin C and a whole range of other antioxidants. Red bell peppers are particularly valued because they have a higher nutrient content than green bell peppers. For example, the amount of carotenoids (antioxidants) is almost ten times higher.
When it comes to vitamin C, red bell peppers contain twice as much as green ones. Both red and green bell peppers contain a large amount of p-coumaric acid. P-coumaric acid naturally occurs in many types of fruits and vegetables and acts as a very strong antioxidant and has a whole range of other health benefits, including strengthening heart function and having a positive effect on the digestive system.
Red bell peppers are also a rich source of the bioflavonoid rutin. Rutin helps strengthen the elasticity of blood vessel walls and thins the blood, thereby improving its circulation, which is especially important for the brain and heart. Rutin also acts preventively against cancer and enhances the effects of vitamin C (which is why we often encounter dietary supplements combining vitamin C and rutin).
In the kitchen, bell peppers have versatile uses. They can be consumed raw, either on their own as part of a side dish or as a light snack, or as part of vegetable salads. Bell peppers are also well-suited for hot dishes, such as in the preparation of lecho. They can be grilled, marinated, or pickled in oil.
It would be a great shame to overlook bell peppers; besides their delicious taste, without the risk of burning, their consumption also provides a whole range of health benefits.
