BELL PEPPERS
Peppers (bell peppers) are the crunchy, sweet and uniquely tasting vegetables that everyone loves - unless the person in question is not allergic to them. They come in different colors - green, red, yellow, orange, and purple bell peppers are available to choose from, and they taste at their best during summer and early fall. The most prominent period to have the best taste of peppers is August and September. August would be the perfect month to make a nice gazpacho soup, when tomatoes are still available in good flavor (just a tip, as this is one of my favorite soups!). Peppers, despite their name, are not really considered hot, they are actually more sweet than hot, and their sweetness can be accentuated by grilling them until their skin comes off (this is actually a common practice in kitchens around the world, since it improves the flavor and gives you the chance to peel off the skin easily). Bell peppers can also be dried into paprika, something that is done in some countries that have this ingredient as a part of their culinary culture.
The history of bell peppers is quite simple - they come from South America and have been spread around the world by explorers and colonialists (I guess there is at least one thing positive about colonialism). These veggies are now produced in China, Mexico, Spain, and to a lesser degree also in other countries.
Bell peppers are shaped like a bell really, they are glossy on the skin, and they have a core of numerous seeds inside them that need to be removed before they are consumed. It is actually quite simple to just cut off the flesh of the pepper by running the knife around the core, so the flesh gets easily separated. Might seem logical, but many people are messing with the pepper unnecessarily.
Nutritionally speaking, bell peppers give a lot of the important vitamins A and C, but also some of the other vitamins and minerals. Even if they don't really taste as having a large amount of C vitamin, actually one pepper gives a whole recommended daily dose. Their antioxidant content is a good weapon against formation of free readicals in our bodies, the radicals that create too much damage that could result in cancerous changes and other unwanted costly disorders.
When you buy bell peppers, look for the firm, glossy, unwilted and unshrunk vegetables. Avoid any with soft spots, mold, and other blemishes. The stems should be nicely green and firm as well. Keep the peppers in refrigerator if you will not use them right away - otherwise they can be stored briefly in room temperature.
Bell peppers suit well with foods like tomatoes (e.g. gazpacho soup), onions, corn, lemon, and garlic. They can also be combined with meat, rice, vinegar. Olive oil is a good addition to bell peppers, and is the one to go for when roasting or grilling them. If you want more hotness in the bell peppers, you can add some chili peppers to your dish.