I have found that when I use only part of a bell pepper, it keeps longer if I first use the flesh from the bottom or sides of the pepper. I cut of slices from the sides, leaving the top and core intact. The core and seeds seem to keep the pepper from beginning to spoil.
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I challenge myself to eat a serving of 3 or more different colored veggies at each meal. This accomplishes a few things: 1) I get my daily 5+ servings of veggies and 2) it helps keep me full on fewer calories! Some examples: red, green, yellow and orange bell peppers (great for stir-frys, scrambles, and fajitas): broccoli, cauliflower, carrots and eggplant: or onions, zucchini, yellow squash and tomatoes!
No bread? no problem. When having a tuna, chicken or egg salad, skipping the bread is not a problem. Take a small red bell pepper (yellow, orange or green) and stuff the pepper with your salad mix. A great way to get a veggie in.
Also, when entertaining and you serve your favorite low fat dips, use a bell pepper to hold the dip. It makes a nice presentation.
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