GOOD HEALTH NEWS

THE BENEFITS OF PEPPERS
Peppers come in all sizes and colours.
Some pack heat. Others are sweet.
You can get them fresh, frozen, dried,
or canned. They’re low in calories
and are loaded with good nutrition.
All varieties are excellent sources of
vitamins A and C, potassium, folic
acid, and fibre. Plus, the spicy ones
liven up bland food, making it more
satisfying.
Red peppers are the belle of the ball
at any buffet table. Crisp and incredibly
sweet, these ladies in red are an easy
sell to anyone who is not fond of
vegetables. Did you know that green
peppers are just unripe red peppers?
Because they are not fully mature,
they have a bitter after taste, and half
the vitamin C and 1/10th the vitamin
A compared to their red or orange
siblings.
Red peppers contain almost 300
percent of your daily vitamin C intake.
Besides being a powerful antioxidant,
vitamin C is also needed for the proper
absorption of iron. If you are iron
deficient, try combining red peppers
with your iron source for maximum
absorption. They are also a great
source of vitamin B6 and magnesium.
This vitamin and mineral combination
shows a decrease in anxiety, especially
Red peppers contain almost 300% of your daily vitamin C intake.
related to pre-menstrual symptoms.
Vitamin B6 is also a natural diuretic,
so try stocking up on red bell peppers
to reduce bloating and prevent against
hypertension. Red bell peppers are
high in vitamin A, which helps to
support healthy eyesight, especially
night vision. Last but not least, red bell
peppers are packed with antioxidants.
The combined effects of vitamin A and
C create a great antioxidant capacity,
and with lycopene in the mix, the
red bell pepper becomes a top notch
superfood.
Here’s an easy Stuffed Red Pepper
recipe you can try at home!
4 medium sized Haas avocados (or 5
small)
Juice of 2 limes 1 1/2 cups (packed)
shredded curly kale
1 sweet bell pepper, diced
1/2 cup zucchini, diced
1/2 cup diced red onion
1/2 jalapeño pepper, seeded and
minced (optional–only if you want
some heat)
1 1/2 cups cooked chickpeas
3 sweet bell peppers, cut in half, seeds
and stem removed.
1. Remove the pit from the avocados
and scoop them out of their shells, into
a mixing bowl. Mix them with the lime
juice till they’re mushy but have a little
texture still.
2. Add the kale and mix it together with
the avocados till it’s incorporated. Add
the pepper, zucchini, onion, jalapeño,
and chickpeas. Mix well with hands to
combine.
3. Scoop the guacamole into six pepper
halves. Serve on top of a bed of
kale.
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