A single small red, yellow, or orange bell pepper delivers about three times the recommended daily allowance of vitamin C—surpassing many citrus fruits. Bell peppers are also a good source of fiber, beta carotene, vitamin B6, and folic acid. Like tomatoes, red bell peppers contain lycopene, an antioxidant linked to reduced risk of certain cancers and heart disease. Yellow peppers are particularly rich in lutein, which supports healthy vision.
These colorful vegetables are versatile and easy to incorporate into a healthy diet. Enjoy them raw as a crunchy snack, chop them into salads for added color and nutrition, or sauté them with egg whites for a light, protein-packed breakfast. They also roast beautifully, bringing out a sweet, concentrated flavor that complements a wide range of dishes.
Here are a couple of favorite ways to use bell peppers in simple, flavorful meals: Skinny Steak Fajitas and The Season’s Best Fresh Roasted Vegetable Salad. Both recipes highlight the peppers’ bright colors and natural sweetness while keeping the dishes light and nutritious.