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No added oil; rich in vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
26
KCAL / 100G
Carbs
6g
· 78%
Protein
1g
· 13%
Fat
0.3g
· 9%
Fiber
2.1g
Vitamins
Vitamin C
81mg · 90% DV
B6
0.29mg · 17% DV
B2
0.08mg · 6% DV
Vitamin K
7.4µg · 6% DV
Minerals
Potassium ⭐
175mg · 5% DV
Magnesium
11mg · 3% DV
Phosphorus
20mg · 3% DV
Calcium
9mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
They can stick when the pan is not hot enough as their moisture cooks off. Use a well-preheated non-stick or cast-iron pan, avoid overcrowding, and turn them occasionally rather than constantly stirring.
Cook them over medium-high heat until they develop a few browned, blistered spots. If the pan is crowded, the peppers steam instead of browning and their flavor stays milder.
No, the skin is edible and contributes fibre. If you prefer a softer texture, cover the hot peppers for a few minutes after cooking; the loosened skin will peel off more easily.
Sweet bell peppers are usually mild, but hotter varieties have more heat in their pale inner membranes and seeds. Removing those parts and serving the peppers with yogurt or an acidic dressing can make the heat feel less intense.
They work well with eggs, yogurt, feta, chickpeas, and lentils. Pairing peppers with plant-based iron foods may help support iron absorption because peppers provide vitamin C.
Yes, they make a light side for chicken, meat, and fish. Garlic, lemon juice, vinegar, and fresh herbs add flavor without needing added oil.
A few dark blisters are normal, but it is best not to cook peppers until they are fully blackened or burnt. Trim away heavily charred areas and avoid excessively long cooking at very high heat.
Cool them promptly, refrigerate them in a sealed container, and use them within about 3 to 4 days. Do not leave cooked peppers at room temperature for extended periods.
Yes, cool them completely and freeze in portions. They will become softer and release water after thawing, so they are best used in omelets, soups, sauces, or cooked dishes.
Some people with reflux or a sensitive gut find peppers irritating, particularly when they are very browned. A smaller serving, peeled peppers, and gentler cooking may be easier to tolerate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.