The green bell pepper is a bit bitter and sweet fruit, picked before ripening. As it ripens, it will turn yellow, orange or red (with the exception of a few varieties). Whilst the red ones are mostly preferred due to their sweet taste, the green bell peppers also have a lot of benefits in terms of health and preparation.
Read on to find out more about this healthy green guy!
Did you know…?
- Green bell peppers are packed with a chemical compound called lutein. Lutein gives certain foods – including carrots, cantaloupe and eggs – their distinctive yellow and orange coloring. This is why a green pepper will turn yellow/orange over time. Lutein is an antioxidant that has been shown to improve eye health.
- Not only are green peppers high in iron, they are also rich in vitamin C: which can help your body absorb iron more efficiently.
- You might think oranges contain the highest amount of vitamin C, but green peppers have double the amount of vitamin C by weight than oranges! They are also a source of vitamin B6, K, E and A, Potassium and Folates and low in calories.
- Green peppers are mostly used in warm dishes due to their firmness, distinctive taste and bright green color. They are often used in stir-fry dishes and pair perfectly with meat, for instance from the BBQ.
Dutch green bell peppers
Bell peppers are originally an American product. An exotic fruit! In the Netherlands we are growing our bell peppers in glasshouses to maintain a perfect condition in terms of heat and humidity. The pepper grows from the flower of the plant.
At the beginning of the season, green bell peppers can be harvested after 6 weeks. During summertime this will shorten up to 4 weeks due to the warmer temperature. Compared to other colors, the green peppers can be picked 2 weeks earlier, which gives them a benefit in terms of percentage of yield per plant/m2: up to 15% more KG’s per plant per year than the other colors because there is room for new fruit more quickly. A green bell pepper plant can produce up to 36-40kg of fruit per m2/year, compared to 30-31kg per m2/year for a red pepper plant.
Compared to 2019, 2020 has been a good year for our green hero. In terms of volume, the green pepper has risen faster than the entire category of peppers.
Levarht green bell peppers
We can provide green bell peppers on their own, or make a pepper mix: the three color flowpack is one of our showpieces! Our green main variety at this moment is the Boture, because they are highly productive, more insensitive to specific irregularities and they have nice shaped fruit.
Green bell peppers in the spotlight
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Recipe: Stuffed green peppers with egg and chorizo
Ingredients (4 persons)
- 2 green bell peppers
- 1 teaspoon olive oil
- Salt and pepper
- 16 slices of chorizo
- 4 eggs
- 2 spoons yoghurt
- Optional: 1 teaspoon harissa (for spice)
- Optional: 1 teaspoon freshly chopped coriander
How to prepare:
Preheat the ear to 240 ° C. Cut the peppers lengthwise in half, but leave the stalks intact. Remove the seeds. Rub the peppers on the inside and outside with olive oil. Sprinkle salt and pepper over the peppers to taste.
Place them on a foil-lined baking sheet and place in the preheated oven for 10 minutes.
Remove from the oven and place 4 slices of chorizo in each half of the paprika.
Break one egg into each half pepper. Bake in the oven for 8 to 10 minutes until the proteins have just set but the egg yolks are still liquid.
Optional: Mix the harissa paste through the yogurt and spoon a little on each egg.
Optional: Just before serving, sprinkle the coriander leaves over the bell peppers.