* Select firm, crisp bell peppers that feel heavy for their size.
* Avoid any that are shriveled or have soft spots.
* For stuffed peppers, choose round, blocky-shaped peppers.
* Refrigerate unwashed peppers in a plastic bag for up to 1 week.
* 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.
* Bell peppers are low in calories. So, even if you eat one full cup of them, you get just about 45 calories. Plus that one cup will give you more than your daily quota of Vitamin A and C.
* Bell peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells.
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