Bell peppers, with their shiny exterior and crunchy, tangy taste are an excellent source of carotenoids. A recent study from Spain took a close look at the antioxidant contents, particularly vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) in all regularly eaten foods and discovered that only two vegetables contained at least two-thirds of all the listed nutrients. One of these foods was the juicy tomato, and the other was the sweet bell pepper. (www.whfoods.com). With its high carotenoid and antioxidant content, the sweet bell pepper has anti-inflammatory benefits and can help ward off cancer.
To include some bell peppers in your next meal, try this “Bee Fit” recipe:
2 cups of arugula, rinsed
1 cup of sliced yellow cherry tomatoes, rinsed
1/4 cup of sliced fresh mozzarella cheese (optional)
1/4 cup of pine nuts (optional)
1/2 cup of chopped or sliced onions
1 whole yellow, green, or red bell pepper sliced
1 TBSP of olive oil and balsamic vinegar dressing
Rinse all the vegetables, including the arugula, and pat dry. Place the arugula on a plate and top with the cheese, pine nuts, onions, cherry tomatoes, and finish with the bell pepper slices on top. Drizzle with a dab of olive oil and balsamic dressing.
Remember, folks, food determines how we feel and heal!