Available in a rainbow of colors, bell peppers range from tangy to sweet. Use the links below to find nutrition education materials about sweet bell peppers.
Bell PeppersHarvest of the Month
Network for Healthy California.
Newsletters and menu slicks for educators, families, and the community focused on a variety of fruits and vegetables.
Pick a Better Snack (PABS) Fruit and Vegetable Fact Sheets
Iowa Department of Public Health.
Iowa’s Pick a better snack™ fact sheets provide nutrition facts, uses, varieties, origin, trivia, etc. for over 30 fruits and vegetables.
Bell Pepper Recipes
Quantity recipes containing bell peppers from the USDA Mixing Bowl.
Fruit and Vegetable Fact Sheets
University of Nebraska-Lincoln Extension.
Set of 30 fruit and vegetable fact sheets with information about: nutrition, uses, description, varieties, and where first cultivated. Available in black & white and color.
Peppers Fact Sheet (PDF | 430 KB)
Mississippi State University Extension Service.
This fact sheet provides growing information, food safety tips, nutrient information, mealtime ideas, fun facts, and ways to involve children in preparation. From One to Grow On: A Garden-Based Learning Program for Preschoolers.
Pennsylvania Nutrition Education Network.
Visitors to this web site can download and distribute newsletters, recipes, bookmarks, and other materials related to peppers.
Watch Your Garden Grow: Peppers
University of Illinois Extension.
Web site contains in depth information on bell peppers including varieties, planting and growing as well as selection, storage, nutritional information and preparation techniques.
Agricultural Research Service Image Gallery
USDA. Agricultural Research Service.
Provided as a complimentary source of high quality digital photographs available from the Agricultural Research Service Information Staff. Bell pepper photos include:
Vegetables for Health Series: Bell Peppers
University of Maine Cooperative Extension.
This two page document includes facts about bell peppers, information about nutrition, selection, storage and preparation. Includes two recipes with nutrition facts.