Bell, Greenhouse - Red Peppers (Capsicums)

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Storage Guidelines

Commercial storage guidance for fresh bell (sweet) and chili peppers. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Peppers must be kept between chilling-injury temperatures and warmer temperatures that speed ripening and bacterial soft rot, at high humidity to prevent water loss and shrivel. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Peppers, sweet, red, raw; USDA SR Legacy, FDC 170108, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 26 kcal; Protein: 0.99 g; Fat: 0.3 g; Total carbohydrate (by difference): 6.03 g; Dietary fiber: 2.1 g; Vitamin C: 127.7 mg; Folate: 46 µg; Total sugars: 4.2 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.