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Green pepper is also called frying pepper. It is elongated and thin, ending in a point. Its color is dark green and shiny. It is less ripe, hence its color, with a slightly bitter or more neutral taste. Being harvested before yellow or red peppers, they are less delicate and therefore require less care. Properties and benefits: Green peppers are a great source of fiber. They have a high iron content, and their richness in vitamin C helps the body absorb it more efficiently. They are a good antioxidant and anti-inflammatory due to their vitamin C content and flavonoid content. They promote heart and eye health as they are rich in lutein. They are perfect for weight control diets as they contain a lot of water and few calories. And due to their fiber content, they are a very filling food. Their high potassium content helps with fluid elimination. Nutritional value per 100g: Calories 19.68 Carbohydrates 1.6g Proteins 0.63g Fiber 1.8g Fats 0.8g Storage and tips: Green peppers should be stored in the refrigerator, in the vegetable drawer. If you bought them in plastic bags or packaging, it is best to remove them from there. You can also freeze them, preferably by cutting them into pieces and storing them in a tray or airtight bag. Recipe and uses in the kitchen: Green pepper is a very versatile and tasty ingredient. You can use it in salads, stir-fries, stews, sautés, grilled, or roasted. But you can also make delicious jams with this ingredient. Wash and deseed about 500g of peppers. Sauté the peppers for about 5 minutes. When they start to become tender, add 180g of sugar, a pinch of salt, and 5 Jamaican or black pepper balls. Stir occasionally and simmer over very low heat until you achieve the desired texture.