A brief description about bell pepper, its nutritional value and a must try recipe.

1. Bell peppers belong to the nightshade family of plants, along with chili pepper,
cayenne pepper, eggplant, tomatoes and potatoes. Their scientific name
is Capsicum annuum. This scientific name, however, is used to refer not only to bell
peppers, but also to wax peppers, cayenne peppers, chili peppers, and jalapeno
peppers.
While we are most accustomed to seeing green bell peppers in the supermarket,
these delicious vegetables actually come in a wide variety of colors, including
yellow, orange, red, purple, brown and black. The green bell peppers you purchase
in the food market may actually be immature, non-ripe versions of these other color
varieties. Not all bell peppers start off green, however, nor do green bell peppers
always mature into other basic colors.

2. Nutritional Value
Compared to green peppers, red peppers have more vitamins and nutrients and contain
the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red
peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains
209 mg of vitamin C, which is three times the 70 mg of an average orange.
Polenta-Stuffed Peppers
Preparation Time: 30 mins
Servings: 4
Ingredients
 4 tablespoons butter
 1 onion, finely chopped
 1 1/2 teaspoons finely chopped
fresh rosemary (or 3/4 teaspoon dried
rosemary, crumbled)
 Coarse salt and ground pepper
 1/2 cup yellow cornmeal
 1 package (10 ounces) frozen corn kernels, thawed
 1 cup shredded sharp white cheddar cheese
 4 red bell peppers, halved lengthwise through stem, ribs and seeds removed
Directions
1. 1. In a medium saucepan, melt 1 tablespoon butter over medium-high. Cook onion, stirring often,
until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt, and 1/4 teaspoon
pepper; bring to a boil.
2. 2. Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more.
Reduce to a simmer; cook, whisking frequently, until thickened, about 5 minutes. Remove from
heat; stir in corn, remaining 3 tablespoons butter, and half the cheese until melted.
3. 3. Place peppers in a large baking dish; fill with polenta mixture. Cool to room temperature. Cover
tightly with foil; refrigerate until ready to use, up to 2 days.
4. 4. Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake
30 minutes. Remove foil; sprinkle with remaining cheese.
5. 5. Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30
minutes more. Serve immediately.