Refrigerate or Not - Part 3

11. Peppers: Red, green, yellow, and even chili peppers are just fine stored in a paper bag in a cool cupboard or drawer.

12. Winter squash: Acorn, spaghetti, and butternut do best when stored at room temperature.

13. Citrus: Store oranges, lemons, and limes at room temperature on your kitchen counter. Just be careful not to bunch them too closely, or they will tend to mold.

14. Berries: Fresh berries already have a short shelf life, so leave them out of the fridge and eat them within a day or two of purchasing.

15. Melons: Most melons do best outside the fridge. Once refrigerated, they tend to break down and become mealy. After cutting, if any are remaining, store them in the fridge.

Recommended Power Foods - Part 12 - Peppers

Recommended Power Foods - Part 12 - Peppers
(Information from The Power of Food - Bonnie Raffel R. D., Author)

Whether peppers are red, green, or yellow-orange. they are rich in antioxidants and provide a variety of minerals and vitamins.  Health benefits include; lowering the rates of many cancers, boosts immune system, and strengthens eye health.

Bell Peppers - are also called Sweet Peppers, which are rich in vitamins A and C.  They come in a variety of colors ranging from green to brown.  Green bell peppers are not as hot, due to a recessive gene that decreases capsaicin which is responsible for the "heat" found in peppers.  The yellow, orange, or red peppers provide high concentrations of antioxidant carotenoids.  The red pepper also provides lycopene which fights against many cancers.  Pimento and paprika are made from red bell peppers. Try adding fresh chopped peppers to meat salads, add as extra topping to pizza and sandwiches, add to cooked vegetables, or enjoy eating as a raw snack.

Jalapeno - is the best known chili pepper and easy to find. This pepper can be red or green and contains compounds called capasicinoids, which provide anti-inflammatory properties and anticancer benefits.  The Chipotles (smoked Jalapeno) are available dried.  Try adding to stews and soups, removing seeds to reduce heat.

Pepper news

Peppers with 3 bumps on the bottom are sweeter and better for eating.

Peppers with 4 bumps on the bottom are stronger flavored.

 

I had read somewhere that those with 4 bumps were the ones you wanted for stuffed peppers because they would sit better in the pan but this flavor news is new to me.  Good to know.