Bell Peppers

Usually about 4 ounces

tap the back of the flower gently or get a paint brush. brush the pointy thing in the center to get the pollin and then spread it around the inside of the flower. be sure that the flower is fully open- usually mid morning when the sun is out.

no it culd make them very sick

They can be annuals or perenials. So I guess annual.

Choose red bell peppers for their high levels of antioxidant vitamins A and C, which help protect cells from free radicals. One cup of chopped red peppers contains three times the minimum amount of vitamin C and nearly 100 percent of the vitamin A recommended for a typical 2,000-calorie-a-day diet. Green and yellow peppers fall short in vitamin A. All peppers are naturally fat free and low calorie, and they contain three grams of fiber per chopped cup, making them excellent snacks or mealtime fillers.

Source: http://yefimsanswers.blogspot.com/2009/04/which-color-bell-pepper-is-best-and-why.html and http://www.bestlifeonline.com/cms/publish/askthenutritionist/Which-color-bell-pepper-is-best-and-why.php

in your garden. of course

Bell peppers come from the Americas. They were introduced to the whole world when the Columbian exchange was happening.

Yes, hamsters can safely eat small amounts of green peppers. Hamsters can also eat cauliflower, carrots, celery, and cucumber.

Normally if vinegar is added to the pickling process it should act as a preservative, and allow you to keep the item unrefrigerated. However, most jars will ask that you refrigerate after opening, and you should always follow the directions on the label.

Shimla mirchi is the vegetable bell pepper in Hindi.

place the pepper over an open flames for a few minutes to blacken it and it will peel easily

You have six different toppings. You want to make a three topping pizza. You don't want to double any topping. This can be expressed as the number of combinations of 6 things taken 3 at a time. The answer is 20. The general case of the number of combinations of N things taken P at a time is N! / (P! * (N - P)!). N = 6. P is 3. Substituting, we get 720 / (6 * (6)), or 720 / 36, or 20.

Notorious fart-producing foods include bell peppers, corn, cauliflower, cabbage, milk, bread, eggs, beer, and raisins. ChaCha On!

Both my dogs ate the plant but not the actual bell pepper and one of them acted like she was going to throw up every now and then for two days after, but the other one was fine. So I'm pretty sure that while some will be fine, others might get a tummy ache like a person does when they've eaten too much candy.

Hello,

Yes I believe they are.

But be careful, some plants with edible fruits (like potatoes can have toxicity in their leaves. The best is to check with people from the Philippines. I believe they have recipes there that include the use of Bell Pepper leaves (something called "Tinola"). So maybe only certain species of pepper plants will do.

Here is also a forum thread that discuses just that question with a few people mentioning that they have been eating bell pepper leaves:

http://www.godlikeproductions.com/forum1/message564850/pg1

Hope this helps,

Dan

Depends on the size,but generally it takes two medium size chopped bell peppers to make one cup.

It's a vegetable because they obviously can't make someting like green bell pepper juice because if it was a fruit then it would be also juice so it's a vegtable. P.S. Good question. Actually it is a fruit and has nothing to do with whether or not you can make juice. Carrot Juice is a great example of a vegetable that is commonly made into juice. The easiest way to tell if something is a fruit of vegetable is whether or not it has seeds. There are more fruits than most people consider. For example tomatoes, cucumber, peppers, squash, green beans and peas are all fruits.-----------------It is a fruit because, it has seeds. In fact, I have drank green bell pepper juice------------------------

From my experience, a bell pepper- yellow, I believe.

.47 lbs. Green bell peppers can vary in weight depending on the type of season, growing conditions, and the individual variation of each pepper.

Olives grow on olive trees in Spain, Italy, Greece, and the US. The black (ripe) olives have a stronger, more pungent taste than green olives. The reason that we don't taste the bitterness of the black olives (when we buy them in a can) is because most of the oil and flavor is taken out, when marinated in water with a slight bit of vinegar and just a very small amount of salt. The green olives that we buy in the jar are marinated in water with a bit of vinegar and lots of brine salt, and often stuffed with pimentos. The brine salt and vinegar kills the bitterness of the olives; this is why in the US when you taste green or black olives , you usually can't taste the original authentic flavor. Another difference is the curing. Olives are cured in brine (salt and water). A green olive is picked early so it remains green after curing. A black olive stays on the tree longer and is black. It is black when cured, too.

Not long. All the vitamins will leak out. Best to use them within a day, but you could still use them a few days later, but they won't be as good.

When they have shrivelled, throw them on the compost.

Really I don't think so. In MY OPINION I just don't think paprika has the same spices and indigents as in red pepper. Do like you get my point

Depends on the environment, temperature, presence of microbes, humidity, etc. anywhere from a week to months.