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Sweet Peppers

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$8.00 $6.00

$4 per pound.

Sweet Pepper will be available soon from The St Peters Community. The focus is to produce great healthy Organic Sweet Pepper at affordable prices to our surrounding community members..

Colors: Red, Yellow, Greens

Fertilizers: Oraginc compost blends (Old Fruits, Veggies, Cow Manure, Coal Keel Ashes)

Pesticides: Lemon Joy, Neem Oil ( Can be used right before harvest, no harmful chemicals or reaction )

Harvesting Date: March 2016

Out of stock

SKU: Sweet Bell Peppers. Category: Tags: , , ,

Description

Also Known as Bell Pepper minus the heat sensation

The highest amount of Vitamin C in a bell pepper is concentrated in the red variety. Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits. The capsaicin in bell peppers has multiple health benefits and also a great Anit Cancer fighter.

Anti Cancer Potential Benefits

As a food that is rich in antioxidant and anti-inflammatory nutrients, bell pepper would be expected to provide us with important anti-cancer benefits. Exposure to chronic excessive inflammation and chronic unwanted oxidative stress can increase the risk of cancer development for most cancer types, and both of these factors can be partly offset by diet. (Regular intake of antioxidant nutrients can lower the likelihood of chronic oxidative stress, and regular intake of anti-inflammatory nutrients can lower the likelihood of chronic excessive inflammation.) With a rich supply of phytonutrients that have antioxidant and anti-inflammatory properties, bell peppers would be expected to help offset these factors and lower our risk of cancer development. Unfortunately, large-scale human research studies have not tried to isolate the impact of bell peppers on cancer risk. At best, they have usually grouped bell peppers among other vegetables and analyzed the anti-cancer benefits of vegetables as a group. Still, we very much expect to see future studies documenting the specific benefits of bell peppers for risk reduction of cancer. Based on preliminary studies on animals and in the lab, cancers of the digestive tract (including gastric cancer and esophageal cancer) may be areas in which bell peppers end up showing a special potential for support.

Alongside of this antioxidant/anti-inflammatory component of bell peppers’ potential anti-cancer benefits is a second, less expected component. This second component involves the metabolism of sulfur compounds in bell pepper, and in particular the metabolism of the sulfur-containing amino acid cysteine. While bell pepper is not high in either protein or in the amino acid cysteine, it may be unusual in its metabolism of this amino acid. Several recent studies have taken a close look at the presence of enzymes in bell peppers called cysteine S-conjugate beta-lyases and their role in a sulfur-containing metabolic pathway called the thiomethyl shunt. These enzymes and this pathway may be involved in some of the anti-cancer benefits that bell pepper has shown in some preliminary animal and lab studies. They may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer.

Additional Information

Weight 1 lbs
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Reviews

  1. St Maarten Agriculture
    0 out of 5

    Vegan rosted Pasta with Red Peppers

    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour

    10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy and simple, yet incredibly satisfying.
    Author: Minimalist Baker
    Recipe type: Entree
    Cuisine: Italian, Vegan, Gluten Free
    Serves: 4

    Ingredients
    PASTA
    2 red bell peppers
    2-3 Tbsp olive oil
    2 shallots, finely chopped
    4 cloves garlic, finely chopped
    Sea salt and ground black pepper
    1.5 cups Unsweetened Original Almond Breeze Almond Milk
    2 Tbsp nutritional yeast
    1.5 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
    Pinch red pepper flake (optional, for heat)
    12 ounces gluten free linguini or spaghetti noodles (or other noodle of choice)

    FOR SERVING
    Vegan parmesan cheese
    Finely chopped fresh parsley or basil

    Instructions
    Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
    Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
    While the red peppers are roasting, bring a large skillet over medium heat and sautee onion and garlic in 2-3 Tbsp olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
    Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
    Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don’t have much flavor – so be generous with your seasonings.
    Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
    Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
    Serve with (generous amounts of) vegan parmesan, red pepper flake and fresh chopped parsley or basil.
    Notes
    *Inspired by/loosely adapted from Lauren’s Latest

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