Peppers fall into two categories, sweet (or mild) and hot (or chile).

Once thought by the Europeans in the 1600’s to cure digestive problems and ulcers, modern medicine now proves that peppers contain numerous phytonutrients that provide an array of health benefits.

The many varieties of sweet and hot peppers include the sweet bell peppers, banana peppers, cubanelle and pimiento as well as the hot cayenne, jalapeno, chipotle, habanero, and Scotch bonnet, to name a few.

Peppers are an excellent source of vitamin C. And if you choose red peppers you’ll also get a dose of lycopene; hot peppers provide the phytonutrient capsaicin.

HEALING TIP: No matter what type of pepper you pick, be sure it’s organic. Peppers are one of the most chemically contaminated crops and on the Environmental Working Group’s Dirty Dozen.

Antioxidant Score* (ORAC)=923 and 791

*Green peppers (923) versus red peppers (791)

Selecting and Storing Peppers

Choose peppers that are firm, have a brightly colored, shiny skin, which are heavy for their size. Store peppers in a plastic bag in the refrigerator for up to a week.

Preferences: No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Fish, No Red Meat, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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