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Also known as: boiled salted green bell pepper, boiled salted capsicum, boiled salted green shimla mirch
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container, they will stay fresh for 3 to 5 days.
Yes, but the texture will become much softer upon thawing. They are best used in soups or stews after freezing.
Salt seasons the pepper from the inside out and helps the vegetable retain its vibrant green color.
Steamed green peppers, boiled red bell peppers, or blanched zucchini can be used as alternatives.
Boiling causes some loss of water-soluble vitamins like Vitamin C, but they remain a very healthy, low-calorie vegetable.
Look for signs of slime, a sour smell, or visible mold. If the texture is excessively mushy, they should be discarded.
No, the skin of green sweet peppers is thin and edible. Peeling is not necessary.
They are commonly used in cold salads, as a side dish seasoned with olive oil, or mixed into rice and grain bowls.
Yes, most green bell peppers are harvested before they turn red, which gives them a slightly more bitter, earthy flavor.
boiled salted green sweet pepper is a versatile ingredient found in cuisines around the world. With 28 calories per 100g and 0.9 grams of protein, it's a nutritious addition to many dishes.
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