Peppers come which way, in seemingly countless shapes, sizes, and colors. With varying degrees of spice, marinated, garlic-infused, roasted or stuffed, peppers are among nature’s most nutrient-dense vegetables. With many indigenous varieties, they are a mainstay of Mediterranean and Middle Eastern cuisine. Indeed, some of the region’s most ubiquitous specialties - whether appetizers or main courses - feature peppers as the central ingredient. Low in calories, they are a superb source of vitamins A, C, B6 and E, a known antioxidant. Peppers also provide good fiber with no fat, cholesterol, sodium and very few carbohydrates.
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