sliced red, yellow and green peppers, extra virgin olive oil, garlic, chilli, capers, parsley
The degree of color (green, yellow or red) gives us information on the quantity of vitamin C: in the yellow and red ones (ie when fully ripe) there is nothing more than in the green ones (not yet ripe). To make the most of the vitamin, however, they should be eaten raw or just blanched. The type of antioxidant present that protects against cell aging also depends on the color. However, all peppers are also suitable for those on a diet because the calories contained in them are very few (about 25 cal. Per 100 gr.); they also contain beta-carotene which is the precursor of vitamin A, potassium, fiber and contain neither fat nor cholesterol.