Bell peppers are the greatest vegetable source of vitamin C, and depending on the color, they can pack almost 150 mg in a half-cup serving. Cooked red and green peppers give you the most vitamin C, while red and yellow are best for consuming raw. The best thing about bell peppers is their versatility; they can be seen across all cuisines from stir-fries to fajitas. They also make a great snack when served alongside your favorite hummus.

Bell peppers

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