S & L Produce, Inc.

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

Temp

45-50°F

Humidity

85-90%

Mist

Lightly

Shelf Life

8-10 days

Nutrition

Serving Size:
1 medium pepper (148g)

Calories

30

Total Fat

0g (%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

0mg (%)

Total Carbs

7g (2%)

Dietary Fiber

2g (8%)

Sugars

4g

Protein

1g (2%)

Vitamin A

8%

Vitamin C

190%

Calcium

2%

Iron

2%

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