The mild members of the Capsicum family (well, genus to be exact), bell peppers are Vitamin C powerhouses. A raw average-sized bell pepper meets almost 97% of our recommended daily allowance--on top of its beta-carotene content, the precursor of Vitamin A, which is highest in the red variety. The green bell pepper may have a more pronounced peppery or bitter note, but it is also loaded with iron, magnesium, and calcium. Known for being sweet compared to their spicy cousins the chili peppers, all bell peppers are actually low in sugar and bring out their sweetness best when grilled or roasted. They don’t mind high cooking temps (just don’t burn them)! After grilling or roasting, let them cool down and wash to peel off the charred skin easily. They are then quite delicious when marinated in vinegar and olive oil as part of a platter of Italian antipasti, served with garlicky hummus, or sliced and chopped in sandwiches or salads. Bell peppers have flavour affinities with basil, garlic, olive oil, tomatoes, cheese, onions, parsley, rice, and black beans, so keep those ingredients in mind when you’re in the mood to experiment, such as stuffed bell peppers. Or keep things simple and dip them raw in sauces.