The proportion of the different nutritional elements varies greatly from one variety to another. For example, red peppers contain much more vitamin A and vitamin C than green peppers. Red and green peppers are an excellent source of vitamin C and vitamin A, two very powerful antioxidants, and a good source of potassium. They also contain vitamin B6 and folic acid.  The nutritional value is almost the same for raw peppers as for cooked peppers. Green, sweet bell pepper have 2 times as much vitamin C as oranges; red and yellow bell peppers have 4 times as much.

The sweet pepper is a fleshy walled berry containing numerous whitish seeds in its inner cavity. The plant that produces it can grow to a height of 3 feet. The pepper itself usually ranges in size from 2 ½ to 6 inches in length and from 2-4 ½ inches in diameter. The most popular variety in North America is the bell pepper. This pepper has four lobes and is somewhat square in shape. Certain varieties have three lobes, while others are more tapered in shape and have no lobes at all.

Storing
Sweet peppers can be stored unwashed in a perforated plastic bag or in the vegetable compartment of the refrigerator, where they will keep for about a week. They freeze well without being blanched, but it is better to wash them first. For maximum flavor and nutritional value, store them whole. Sweet peppers lend themselves well to drying and keep at least 1 year when dried. They are also good marinated.