Bell peppers come in green (unripe), yellow, orange and red. They’re very rich in vitamins, especially vitamin C. One cup of red bell pepper provides 157% of required daily intake for vitamin C. According to WholeFoods’ food rating system,
other vitamins it contains include B6 (16%), K1 (5%), E (10%) and A (16%), potassium (6%) and folate (11%).
Now, let’s dive into how to make a simple sautéed bell pepper, a great addition to white or jollof rice.
Ingredients
20 medium-sized red bell peppers
7 medium-sized carrots
1 large onion
5 cloves of garlic
2 tbsp of rosemary
1 tbsp of dried parsely
1 tbsp of dried oregano
1 tbsp of dried thyme
1 tbsp of salt
3 tbsp olive oil
Preparation
1. Thoroughly wash and cut the bell peppers, onion and carrots into small pieces.
2. Heat oil in a pan over medium heat.
3. Add all ingredients except the bell peppers and carrots.
- Stir and allow to cook for 1 minute.
5. Add bell peppers and carrots and stir. Allow to cook for 6 minutes.
6. Cover pan. Serve hot or cool.