One green bell pepper contains approximately 160% of your daily vitamin C needs.
Purchasing, Storing and Serving
Look for bell peppers that are firm and vibrantly colored. They should be stiff with no soft spots, dents, or bruises. Bell peppers should be kept extremely dry to prevent rotting. They should be placed in the refrigerator vegetable drawer in a mesh produce bag. If storing sliced, diced, or chopped peppers, be sure to place in an airtight container and use within three days.
Bell peppers can be enjoyed either raw or cooked, just be sure to wash with cool water and remove seeds and stem before eating.
- 40/48 ct. DRC or RPC
- 45 ct. Place Pak
- 1 1/9 bsh.
- 12-2 ct. Bag
- 12-3 ct. Bag DRC or RPC
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