Green bell peppers are the most common color on produce shelves, but the yellow variety contains much more of certain vitamins. The peppers also contain fiber, protein and iron. Yellow bell peppers taste sweet and they pair well with a variety of other ingredients. 

Purchasing, Storing and Serving

Look for bell peppers that are firm and vibrantly colored. They should be stiff with no soft spots, dents, or bruises. Bell peppers should be kept extremely dry to prevent rotting. They should be placed in the refrigerator vegetable drawer in a mesh produce bag. If storing sliced, diced, or chopped peppers, be sure to place in an airtight container and use within three days. 

Bell peppers can be enjoyed either raw or cooked, just be sure to wash with cool water and remove seeds and stem before eating.

Shipping Info:

• 40/48 ct. DRC or RPC
• 45 ct. Place Pak
• 1 1/9 bsh.
• 12-2 ct. Bag
• 12-3 ct. Bag DRC or RPC