Colorful and convenient, dried bell peppers come from a lively family known as nightshade vegetables and are, yes, sweet and versatile. Bell peppers are also known as "sweet peppers" due to the fact that they are the only member of their family that aren’t spicy because they lack capsaicin. The green bell peppers are stronger tasting, while the reds are sweeter; both contribute to soups and stews, salads and stir-fries any dish you'd enhance with fresh bell peppers. To rehydrate, soak one part peppers in two parts cold water for about an hour.
Bell peppers have an extremely high concentration of antioxidants. One pepper will provide more than twice the daily recommended amount of vitamin C, and three-fourths of your daily needed vitamin A intake. It doesn't stop there, they have a ton of incredibly essential vitamins and minerals that will enhance the nutritional value of a dish.
Fruit / Diced
Brown Rice Jambalaya-ish
Provençal Tuna Melt
Quinoa-Stuffed Bell Peppers with Basil Sauce
Wheat Berry Salad with Roasted Fennel & Bell Pepper
Peppers, Bell Red & Green Diced
Specific: Not to be used during pregnancy.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:
- Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
- Herbs (basil, oregano, parsley): 1 to 2 years
- Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
- Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
- Extracts: 4 years (except for vanilla, which will last forever)