Product Description:
Variety: Sweet Bell
Size: 20 * 20mm, 30 * 30mm or as required
Alternative Variety: Green, Red, Mixed
Packing: 2.5kgs * 4 / 1 * 10kgs per carton, Color bag or as required.
Origin: China
Many kinds shipping service can be supplied.
Qualification: BRC, HACCP, IFS, HALAL, BSCI
Summary for Pepper:
Peppers have a lot going for them. They're low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, making it more satisfying.
Peppers come in all sizes and colors. Some pack heat. Others are sweet. You can get them fresh, frozen, dried, or canned.
You've seen bell peppers -- green, orange, yellow, and red -- in the grocery store or in a salad bar. Red peppers pack the most nutrition, because they've been on the vine longest.
Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.
What Can I do With Peppers?
Eat them raw: Enjoy crunchy strips of raw bell peppers in your next vegetable platter, or throw some diced pepper into a chef salad. A whole bell pepper with its stem and seeds removed can serve as the “bowl” for a dip, pasta or rice salad.
Eat them roasted: Cooking peppers really brings out their sweetness, so roasting them under high heat is one of the most popular cooking methods. Here’s how: Preheat the oven to 500 degrees F, and line a baking pan with foil. Cut the pepper into quarters, place on the foil and roast until the skin turns black. Once out of the oven, cover the pieces with a tea towel or put them in a container with a lid. When the pepper has cooled, you can peel the skin off. The soft pieces of roasted pepper can be added to salads or sandwiches, or can be incorporated into other recipes. Try some roasted read pepper with cream or goat cheese on bread. If you’re in a pinch, you can buy roasted red peppers in a jar – but they’ll taste better if you roast them yourself.
Eat them any way you can think of: Peppers are also great in stir-fries, soups and stews.
Suggested Cooking Way:
Soup
Ingredients
Olive oil (one-fourth of a cup)
Chopped onion
Minced garlic cloves (four)
Four yellow peppers (cut into pieces)
Vegetable stock (two cups)
Capers (two tablespoons)
Salt and crushed red pepper flakes to taste
Method
To make this soup, start with heating the oil in a large pan. Add chopped onion and garlic to the oil and cook till they turn golden. Keep on stirring it from time to time so that they do not get burned. Next, add the capers, salt, and red pepper flakes to the oil and cook for another three to four minutes. In the end, put the yellow pepper pieces in the pan, cover it with a lid, and cook for about ten minutes. After ten minutes, add the vegetable stock to the pan and bring the mixture to boil. Reduce the heat and let the mixture simmer on low till the yellow peppers become soft. It would take around thirty minutes for the peppers to be fully cooked. The last thing to do is to puree the mixture and pour the remaining soup in bowls. Garnish it with capers and delicious soup is ready to be served.
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