Bell Peppers

Bell peppers (パプリカ in Japanese) are larger and thicker than green peppers, with a sweet flavor and no bitterness or grassy taste. Their vibrant colors—red, yellow, and orange—add visual appeal to dishes, making them look more appetizing. Bell peppers are used in stir-fries, deep-fried dishes, soups, salads, and marinades. Heating them enhances their sweetness even more.　

Bell peppers are low in calories, yet rich in antioxidants such as vitamin C, beta-carotene, and vitamin E, as well as dietary fiber and potassium. Compared to green bell peppers, red bell peppers contain more than twice as many of these nutrients. Bell peppers also contain a lot of vitamin B6, which is essential for protein metabolism and maintaining regular bodily functions. These nutrients are attributed with many health benefits, such as improving immunity, assisting with fatigue recovery, and preventing high blood pressure.
As they contain many fat-soluble vitamins, bell peppers are easily absorbed by the body when cooked with or eaten with foods that contain high amounts of fats and oils.

To prolong freshness, wrap bell peppers in a paper towel, place it in a plastic bag, and store in the refrigerator. If storing cut red bell peppers, remove the seeds. You can also cut them into convenient sizes and freeze them for use in cooked dishes.