Orange Pepper
Orange bell pepper, a cultivar of Capsicum annuum, belongs to the family Solanaceae but lacks capsaicin, which is the heat element present in hot peppers.
Orange bell peppers are medium to large in size and are rounded, square, and blocky in shape with 3-4 lobes and a thick green stem. The smooth skin is firm, glossy, and bright orange, and underneath the skin, the equally bright orange flesh is thick, juicy, crisp, and succulent. Orange bell peppers have an aqueous crunch and are sweet with a fruity flavor, the sweetest of the colored peppers.
An excellent source of vitamin C, one large orange bell pepper provides more than three times the vitamin C of an orange, delivering a whopping 316 mg of vitamin C vs 83 mg in a navel orange. They also have about ten times the amount of lutein and zeaxanthin than other peppers. There is strong evidence that these carotenoids are pivotal for eye health. Research by Associate Professor Tim O’Hare of the Queensland Alliance for Agriculture and Food Innovation at the University of Queensland, has identified orange capsicums as the richest source of the orange pigment zeaxanthin, which is vital for central vision. He says the compound accumulates in our macula, at the back of our eyes. It protects against blue light, which is particularly damaging as it can oxidize our photoreceptors, which leads to macular degeneration.
Commonly hollowed, orange bell peppers can be used as a serving vessel for soups, dips, and stuffing. Raw, baked, or roasted, they are a great addition to stir fries, salads, sandwiches, cheeses, and more.
Sources: specialtyproduce.com/produce/Large_Orange_Bell_Peppers_5077.php; qaafi.uq.edu.au/article/2020/06/orange-capsicums-menu-long-term-eye-health; enewsletter.k-state.edu/youaskedit/2016/03/15/nutition-differences-in-colored-peppers
Recipe – 8-Layer Bean Dip
Ingredients
3 cups salsa, divided
2-15 oz. cans black or kidney beans, drained
2 avocados
1 Tbs. lime juice
1/2 tsp. salt, or to taste
1 cup cashews
1 orange bell pepper, roughly chopped
1/4 cup nutritional yeast
1/3 cup water
1/2 cucumber, chopped
2 cups corn kernels
1/2 cup olives
2 green onions
salt, to taste
Process
In a food processor, blend one cup of salsa and the beans until smooth. Spread on the bottom of a deep dish. Combine avocados, lime juice, salt, and mash until smooth. Spread on top of the bean/salsa mixture. Blend cashews, pepper, and nutritional yeast, and add water a little at a time until smooth. Spread over the avocado layer. Spread the rest of the salsa over the cheese layer. Top with cucumbers, corn, olives, and onions, or add any veggies desired. Serve with warm tortillas or baked tortillas chips.