You might not realize it, but we’re in peak bell pepper season. So what to do with all those luscious, red peppers? Throw them in a shake, of course. It sounds counterintuitive, we know. But we challenge you to think outside the box on this one. Red bell peppers are not only sweet, but also a great source of vitamin C and antioxidants, which both increase with ripening. Add pineapple, which also packs vitamin C and antioxidants, and you’ve got a recipe for immunity boosting goodness. Blend with orange juice for a sweet, tart taste or soy milk for a creamier texture.
Pineapple-Bell Pepper Vi-Shape Shake with OJ
- 2 scoops Vi-Shape Shake Mix
- 1 cup red bell pepper (chopped)
Did you know? Ripe, sweet red peppers will be deep in color and weighty with taut skin and thick walls that yield only slightly to pressure. The vitamin C content found in red bell peppers is surprisingly more than twice the amount found in your average orange. Sweet peppers are also chock full of anti-inflammatory phytonutrients that promote a host of health benefits.
Additional vitamins and minerals include vitamin B6, A, E, B3, B2, K, B1, potassium, manganese and more. One cup of chopped red bell pepper is just 30 to 40 calories with less than half a gram of fat.
- ½ cup pineapple (chopped)
- 3 tbsp. frozen orange juice concentrate
- 8 oz. water
- Ice cubes
In a blender, combine all ingredients until well blended and smooth.
Storage Tip: Unwashed sweet peppers will keep for approximately 7 to 10 days in the vegetable compartment of the refrigerator. Bell peppers are sensitive to moisture loss. We recommend storing with a damp cloth or paper towel in the vegetable compartment. Do not cut out bell pepper stems prior to refrigeration or other storage.