Bell Peppers are insanely good for you, delicious whether raw or cooked AND extremely versatile.

Bell peppers have been around for a modest 9.000 years and are members of the nightshade family like tomatoes and eggplant. One cup of raw bell pepper provides well over 100% of the recommended daily amount of vitamin C. They contain a long list of phytonutrients and a variety of flavonoids that serve as antioxidants. These antioxidants reduce inflammation and potentially reduce cancer risks.

One cup or one medium bell pepper contains 36 calories. This amazing fruit (yes,I said fruit), packs a lot of value in a mere 36 calories!

Some great ways to enjoy bell peppers include:

-slicing into sticks and dipping into hummus or guacamole
-using in homemade salsa, gazpacho and salads
-Use in stir-fry, chili and as a pizza topping

I love roasted or grilled red, yellow and orange peppers along with tomatoes in a caprese salad…mozzarella slices alternated with tomatoes, roasted peppers and fresh basil. Drizzle with balsamic reduction and YUM!

Print Recipe
Roasted Red Bell Pepper & Carrot Soup
Course Soup
Course Soup
  1. Preheat oven to 400 degrees.
  2. Drizzle whole peppers with olive oil and salt.
  3. Roast whole, turning every 10 minutes so pepper gets charred on all sides.
  4. Put peppers in a brown bag for 15 minutes then peel off outer skin under running water.
  5. Meanwhile, in soup pot, heat olive oil and sate onion, garlic and add carrots.
  6. Add fresh herbs, broth and simmer covered until carrots are soft.
  7. Add salt, pepper, hot sauce and coconut milk.
  8. Remove twigs of fresh herbs.
  9. Add lemon juice.
  10. Taste and adjust seasonings.
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2 medium cucumbers-diced
1 large white onion-diced
4 large, ripe tomatoes -diced
1 yellow bell pepper – diced
1 green bell pepper – diced
4-6 cups tomato juice
1 lemon – juiced
3 cloves garlic-minced
Tabasco- a few dashes to taste
2-tablespoons olive oil
Sea salt & fresh pepper
Chopped parsley.

Mix all but croutons together in a large bowl. Taste and adjust seasonings. Use an immersion blender to partially blend. Leave it somewhat chunky. Let sit in fridge for a few hours before serving.

Serve in bowls with a few croutons and some chopped parsley.

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