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Mighty Peppers

Christine Zarichuck / Blog  / Mighty Peppers

Mighty Peppers

Sweet bell peppers add color to any dish and are packed with beta-carotene. Red peppers are particularly rich in beta-carotene. Slightly cooking them with a little olive oil will maximize this antioxidant which may help prevent eye diseases, certain cancers, and heart disease. They also contain lutein, zeaxanthin and chlorophyll which may protect against environmental carcinogens. Peppers are a great source of vitamin C. One cup of fresh bell peppers provides 135mg of vitamin C. To get the maximum amount of vitamin C just make sure to eat them uncooked. Try adding them to salads or they can be served with hummus for an afternoon snack. I’m so into roasting peppers these days.  Here’s a quick and easy recipe:


1 Red Pepper

1 Green Pepper

1 Orange Pepper

1 Tbsp. Olive Oil

1/2 tsp Greek Spice Mix


Preheat oven to 375F.  Rinse and dry peppers. Cut peppers in half and discard the seeds, then cut into large chunks or wedges. Toss all the ingredients together in a large bowl and spread the them on a baking sheet and bake for 15-20 minutes or until done. Serve as a side dish and keep any leftovers to add to a salad the next day. Enjoy!