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There is more to a Red pepper than just adding a little color to your dishes.
Also known as a sweet pepper, bell pepper, and capsicum. These peppers are incredibly crisp, sweet with a large variety of health benefits.
Did you know red peppers are just ripened green peppers? Green peppers, although great, have a bitter aftertaste. They also have half the benefits of vitamin C and just a portion of their orange or red sibling’s vitamin A.
Red peppers have a small amount of iron and are a good source of potassium. The best way to consume them is raw like in a salad.
Properties
- Stimulates digestion
- Tonic
- Warms circulations
Uses
- Acts as a tonic for people who suffer from tiredness and cold.
- Helps eliminate toxins from the body.
- Can be used in the treatment of asthma, digestive complaints, and varicose veins.
Top 5 Benefits
- Burn More Calories. Red bell peppers do not contain capsaicin, which is the ingredient that makes peppers hot and causes us to break out into a sweat. They do, however, have a mild thermogenic action that helps increase our metabolism without increasing our blood pressure and heart rate like hot peppers do.
- Red Peppers help support healthy skin. Vitamin A and C are well known in the world of skin. They help restore and give your skin a youthful look by helping your skin build new collagen.
- Boost your immune system. Vitamin C is a powerhouse of antioxidants. It also helps the proper absorption of iron. If you, like me, are iron deficient, combine red peppers with your iron source for maximum absorption and results.
- Cancer fighters. Red peppers are ranked as one of the highest veggies in lycopene. Lycopene is the ingredient that makes peppers and tomatoes red. Add the sulfur content in Red/bell peppers and you have a veggie that has been shown to prevent and aid certain types of cancers like lung and prostate.
- Protect your eyes. Lutein in bell peppers protects the eyes from cataracts and macular degeneration. Vitamin A in red peppers also helps with night vision.
Although raw is the best way to get the highest amount of benefits from your peppers you can also eat them cooked.
Red Pepper Soup
by Judi
Ingredients
55 minutes – 5 servings – 188
Directions
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
- Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Run the soup through a strainer and return the liquid to the saucepan over medium-low heat. Stir in the heavy cream and the ground black pepper and allow to heat through about 5 to 10 minutes.
Nutrition Facts
Per Serving: 188 calories; 14.6 9.8 4.8 45 505
Spinach and Red Pepper Salad
by CANDUS_P
Ingredients
Directions
- In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
- In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture and serve.
Nutrition Facts
Mom’s Best Macaroni Salad
by Renee Chase
Ingredients
30 minutes –16 servings – 424
Directions
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
- In a large bowl, stir together the carrots, red onion, green pepper, red pepper, and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt, and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Nutrition Facts
Per Serving: 424 calories; 24.7 45 6.6 19 205
Hot Spinach Red Pepper Dip
by Becky
Ingredients
25 minutes – 8 servings – 131
Directions
- Bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. Bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.
- Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. Continue to stir until well combined and heated through.
- Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.
Footnotes
- Serving Suggestion
- Carefully hollow out a one-pound loaf of bread and spoon this creamy cheese dip inside. Serve with toasted bread slices or crisp crackers.
Nutrition Facts
Per Serving: 131 calories; 11.4 2.9 4.7 36 243
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