Peppers (Bell)

RETAIL

Consider incorporating cauliflower and broccoli into bell pepper displays in order to increase options for consumers and add color breaks.

Bell peppers are available year-round.

Placement

Bell peppers are usually displayed with salad items such as lettuce, cucumbers, tomatoes, carrots, and celery.

Promotion

In addition to salad potential, bell peppers are a great addition to relish tays.

FOOD SERVICE

Take advantage of smaller-sized belier peppers. Stuff them for less-filling entrees or appetizers. Create decorative rings on platter salads by using sliced bell peppers with sliced red onions, cucumbers, and tomatoes.

Blocky and elongated peppers can be sliced for dips, crosscut for rings and diced for taco fillings.

HANDLING

- Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities that produce ethylene.)
- Odor producer (Do not store or transport odor-sensitive items with commodities that produce odors. Green peppers produce odors that will be absorbed by pineapples.)
- Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing.)
- Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a warmer temperature.)

NUTRITION

The U.S. Food and Drug Administration has approved the following content descriptors for bell peppers: fat-free, saturated fat-free, sodium-free, cholesterol-free, low-calorie, and high in vitamin C.

Details

Nutrition

Serving Size:
1 medium pepper (148g)

For reference only.
Percent values based on
2,000-calorie diet.