Beautiful, red bell peppers are on sale this week at Mother Earth’s, so it was time to once again test out this recipe. The first time around (1.5 years ago), I received very positive reviews. I was pleased to see that the customers were as equally satisfied this time as well. Thank you customers!
4 cups sweet bell peppers: red, orange, and/or yellow—thinly sliced
4 tablesppons white or red onion—finely chopped
1 teaspoon fresh tarragon—finely chopped
1 teaspoon fresh chopped basil
1 tablespoon apple cider vinegar
3 tablesoons tangerine vinegar (one of ME’s bulk vinegars)
2 tablspons extra virgin olive oil
¾ teaspoon salt–or to taste
Combine all ingredients in a medium size mixing bowl. Stir well. To increase flavor, allow the salad to marinade before serving. Serve cool or cold.
Health Benefits of Bell Peppers
- One cup will give you more than your daily quota of Vitamin A and C! They contain plenty of vitamin C, which powers up your immune system and keeps skin youthful. The highest amount of Vitamin C in a bell pepper is concentrated in the red variety.
- Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.
- The capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol, controls diabetes, brings relief from pain and eases inflammation.
- If cooked for a short period on low heat, bell peppers retain most of their sweet, almost fruity flavor and flavonoid content, which is a powerful nutrient.
- The sulfur content in bell peppers makes them play a protective role in certain types of cancers.
- The bell pepper is a good source of Vitamin E, which is known to play a key role in keeping skin and hair looking youthful.
- Bell peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells.
- Certain enzymes in bell peppers, such as lutein, protect the eyes from cataracts and macular degeneration later in life.