Simply good food - Et voilà
Simply good food - Et voilà
Bell pepper
Green bell pepper
Short facts : Is the immature fruit of the bell pepper plant
Green bell pepper, also known as sweet pepper or capsicum, is a type of pepper that is mild in flavour and has a crisp texture. It is a popular vegetable used in cooking for its vibrant color and versatility. Green bell peppers are rich in vitamins and antioxidants, making them a nutritious addition to salads, stir-fries, and other dishes. They can be eaten raw or cooked, and can be stuffed, grilled, roasted, or sautéed to add flavour and crunch to a wide variety of recipes.
Yellow bell pepper
Short facts : Fall in between red and green in terms of ripeness and nutritional content
Yellow bell peppers, also known as sweet pepper or capsicum, are a type of sweet pepper characterised by their bright yellow color and crunchy texture. They are milder in flavour compared to green or red bell peppers and are often used in a variety of dishes for their vibrant color and sweet taste. Yellow bell peppers are a good source of vitamins as well as antioxidants. They can be eaten raw in salads, stir-fried, roasted, grilled or stuffed with a filling of choice. Their versatility and nutritional benefits make them a popular ingredient in many cuisines around the world.
Red bell pepper
Short facts : Has twice the vitamin C and eight times the vitamin A content of a green bell pepper
Red bell pepper, also known as sweet pepper or capsicum, is a vegetable with a sweet and slightly tangy flavour. It has a crisp texture and is commonly used in cooking, both raw and cooked. Red bell peppers are rich in vitamins as well as antioxidants. They are often added to salads, stir-fries, soups and stews and can be roasted, grilled, or stuffed for various dishes.
Jarred roasted red bell pepper
Short facts : Are charred over an open flame or grilled until the skin is blackened and blistered
Roasted red bell peppers are red bell peppers that have been charred over an open flame or grilled until the skin is blackened and blistered. After roasting, the peppers are peeled, seeded and sliced or diced. The roasting process intensifies the sweetness of the peppers and adds a smoky, charred flavour to them. Roasted red bell peppers can be used in a variety of dishes such as salads, sandwiches, pasta, dips and sauces to add flavour and a colourful touch. They are also commonly jarred for convenience and preservation with oil or vinegar.
