Bell Peppers

Paprikur

Bell Peppers

Peppers are of the nightshade family. Other crops from the same family include e.g. potatoes, tomatoes and aubergines.

The most common variants in Iceland are Ferrari, which yields green fruits that become red once fully developed, Bossanova, which yields green fruits that become yellow once fully developed, and finally Boogie, but the fruits of this last variant turn orange once fully developed.

It is customary to transplant outside once the first bud has become fully visible, but before it has begun to open. The plant is put into soil, turf, mineral wool or pumice and as with tomatoes, it is tied up onto wires or strings after transplantation.

The fruit is harvested once it has reached its ultimate colour, but if the harvest takes place while the fruit is still green, the fruit must be fully matured, firm and of a good green colour. It takes the fruit up to 8 weeks to become mature and then 3 weeks after it has turned green, and suitable for plucking, before it reaches its ultimate colour and is fully matured.

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Storage

Peppers’ shelf life varies; green peppers are most easily preserved. The best storage temperature for peppers is 15-18°C. If a pepper is stored in too much cold, it will become limp sooner.

Usage

The pepper is rinsed and the stalk, the internal membranes and seeds are removed (the internal membranes and seeds can be quite pungent). Then it can be cut into rings and used as topping on bread, for the cheese tray or a salad. The fruits can also be hollowed and then filled with minced meat or other titbits. It is very good to broil peppers on a grill. A lot of recipes contain peppers.

Is it alright to freeze peppers?

Yes, and often quite successfully. Rinse the fruit, slice in two and remove the internal membranes and seeds. Then cut it into thin slices or small dice for later use in hot dishes or salads.

The pepper must be consumed shortly after it has thawed, because it will soon become watery if it has been frozen. The fruits can also be sliced in two after they have been rinsed and then frozen whole. Put some stuffing into them prior to freezing, or as soon as the fruits have been taken out and put them straight into the oven.

 

Which parts are edible?

Everything is edible, except for the stalk, the internal membranes and seeds, which are removed prior to usage.

 

Nutritional values

Edible part 85 %
Content in 100 g
Water 91 g
Energy
Proteins 1.3 g
Fibres 0.9 g
Carbohydrates 6.6 g
Fat 0.5 g
kj 151
kcal 36
Minerals
Iron 0.5 mg
Calcium 10 mg
Vitamins
A Ret. ein 299 µg
B1 - mg
B2 0.03 mg
Niacin 0.7 mg
C (ascorbic acid) 145 mg

The nutritional value provided above applies to red peppers. There is a slight difference between the colours, but we chose to supply the nutritional value of the most popular colour.

Peppers are especially rich in vitamins B and C; the red fruits contain three times the amount of vitamin C compared to oranges, and the green fruits twice the amount. They also contain a lot of vitamin A, minerals and fibres. Peppers are low in calories. Whereas green peppers are plucked while still immature, they contain fewer vitamins than the other colours.

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