Bell peppers are low in calories, have no fat and are sodium-free and cholesterol-free. A good source of vitamin C, they contain 130 percent of the RDA in a five and one-half ounce serving for this nutrient.
Bell peppers should have smooth, firm, glossy skin with no soft spots or shriveling and feel heavy for their size. Put peppers in plastic bags, and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.
Wash before using. When preparing raw sweet peppers, remove the stem, seeds and webbing or membrane before cutting into strips or rings. Bell peppers can be frozen once they have been roasted, skinned, and seeded. They can also be frozen without any preparation.