Orange Pepper

Name: Orange pepper — a ripe bell pepper (Capsicum annuum) with glossy, bright orange skin, a crisp, thick wall and a sweet, fruity flavour. Some orange peppers are a ripe form of a green pepper, and others are a variety bred to ripen orange.

Description

Orange peppers are ripe peppers, picked once they have matured past the green stage to a sweet orange stage. Because they stay on the plant longer, they are sweeter and more expensive than green peppers, and contain more vitamin C and carotenoids.

They have a thick, juicy wall, a sweet taste with fruity notes, and little bitterness, and they add colour to salads, stir-fries and platters. They are interchangeable with yellow and red peppers in most dishes.

Main nutrition value

Orange peppers are an excellent source of vitamin C and also provide vitamin A (from carotenoids such as beta-carotene), vitamin B6 and folate.

How best to be consumed

Orange peppers are sweet, and good raw or cooked.

1. Slice raw into salads, crudités and wraps, and serve with dips.
2. Roast or grill until soft and sweet.
3. Add to stir-fries, kebabs, fajitas and pasta.
4. Stuff and bake with rice, grains or cheese.
5. Store in the fridge, where they keep for a week or two.

Overconsumption could cause…

Orange peppers are safe and healthy in food amounts.

1. Reactions in a small number of people sensitive to nightshade plants, such as joint or digestive complaints, though evidence is limited.
2. Gas or indigestion in some people from the skin and seeds.
3. Pesticide residues on conventionally grown peppers, so wash well or buy organic.
4. Allergic reactions in rare cases.

GroupsFruit VegetablesNightshade family (Solanaceae)Low fatLow sodiumRich in vitamin CFresh

Related foodsRed PepperYellow PepperSerrano PepperPoblanoCherry TomatoEggplant / Aubergine

Wikipedia — Bell pepper, used for origin, naming and history: https://en.wikipedia.org/wiki/Bell_pepper