Green pepper

Whether green, yellow or red, the colour of the pepper indicates the degree of ripeness of the pod: green peppers are unripe, the ripe yellow or red peppers have more aroma and a higher vitamin C content. Fresh peppers can be recognised by their firm, smooth skin, wrinkled specimens indicate that they have been stored too long and taste less intense. Since peppers are very sensitive to cold, it is better not to store them in the refrigerator, in another cool place. In addition to provitamin A, folic acid, iron and potassium, paprika is full of vitamin C: especially the red, sweet varieties contain up to 140mg per 100g - more than any other fruit.
For the quick kitchen: Grilled green pepper with tomatoes 3 green peppers, 3 medium tomatoes, 1 tablespoon vinegar, 1/2 teaspoon sugar, 1 clove garlic, 60ml oil, ground pepper, salt, 1/2 teaspoon vegetable stock Wash, clean and halve the peppers. Grill with the cut surface downwards until the skin curves and becomes blackish. If you don't like the skin, pull it off. Then cut the peppers into cubes. Also peel and dice the tomatoes and mix with the paprika. For the dressing, mix the vinegar, sugar, garlic, olive oil, pepper and some salt and the vegetable stock. Pour the dressing over the salad. Let something go.