Description
Smooth-skinned red bell peppers have uniformly colored skin and a partially connected stem. The pepper contains internal ribbing, three to four thick-walled lobes, and seeds that are thrown away before use.
Uses
When peppers are still young and green, they are frequently collected for use in salsas, salads, stuffing, roasting, and to add flavor to a variety of cooked foods.
Nutrition
Freshly sliced red pepper in a cup provides:
23 calories
4 g carbohydrates
1 g protein
3 g sugar
1 g fiber
3 mg of sodium
Cultivation
The plants produce their best harvests on soils with temperatures between 65°F and 80°F and a consistent supply of water (about one inch per week), as the fruit and blossoms may rot upon transplanting. Peppers are generally transplanted into home gardens rather than started from seed.
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