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Bell Peppers: The workhorse of flavor

September 28, 2015

Bell Peppers in Memphis

Bell Peppers

Bell peppers are the unsung heroes of the produce world.  They are widely available throughout the year, and typically have consistent flavor during all seasons.  Whether they are red, green, or yellow, peppers are a staple in many recipes, whether it is grandma’s meatloaf, grilled with onions for fajitas, or part of a family secret tomato sauce.

Bell Peppers are low in sodium and saturated fats, and are a good source of Vitamin C.

Choosing Bell Peppers:

Picking a flavorful fresh bell pepper is easy.  The color should be bright, not dull.  The skin should be tight, not wrinkly.  The pepper should feel heavy for its size.  Also, check the stem.  It should look  green and fresh, not shriveled.

Storing Bell Peppers:

Bell Peppers that are not used immediately should be stored in the refrigerator.  They should be sealed in a plastic bag to maintain freshness and flavor.  Bell peppers should be used within 5 days of purchase.

Now, Just for you, a recipe featuring what else??  Bell Peppers!


Chicken Picadillo *


2 tsp olive oil

1 large onion, finely chopped

1 medium red bell pepper, finely chopped

1 medium green bell pepper, finely chopped

1 1/2 Tbsp garlic, mashed (about 3 cloves)

12 oz chicken breast, boneless and skinless, cut into thin strips

1/3 cup tomato sauce, no-salt-added

1/3 cup lemon juice

1/4 tsp ground cumin

2 bay leaves

1/3 cup water

1/4 cup seedless raisins


  1. Heat olive oil in a large saute pan over medium heat. Add the onion, bell peppers, and garlic, and saute until vegetables are soft, about 5 minutes.
  2. Add the chicken, and stir-fry another 5-10 minutes until chicken in no longer pink inside.
  3. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
  4. Cover the pan and reduce the heat. Simmer for 5-10 minutes.
  5. Remove bay leaves and serve.

Nutritional Information

  • Calories:    130
  • Carbohydrates:    12g
  • Total Fat:    3g
  • Cholesterol:    30mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    2g
  • % of Calories from Fat:    21%
  • Sodium:    65 mg
  • Protein:    13g


– Information courtesy of Produce for Better Health Foundation, MoreMatters.org.






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