Bell peppers are one of the most nutrient-dense vegetables available! They are full of many cancer fighting chemicals and their regular intake has been associated with a reduced risk of prostate cancer, liver cancer, and brain gliomas in women. Please see www.foodsthatfightbreastcancer.com. Importantly, 1 medium red bell pepper has about 150 mg of Vitamin C (Green-about 95 mg). A metanalysis of 10 studies examining post-treatment Vitamin C intake of 100 mg daily showed an overall risk reduction of dying from breast cancer to be about 0.78 or 78% of the controls. The confidence interval of 0.64-0.94 is broad and more studies are needed. There may be evidence that high doses of vitamin C interferes with Tamoxifen, so use caution with supplements and always discuss with your doctor. To maximize the amount of Vitamin C, allow the vegetable to fully ripen. Like onions and garlic (allium vegetables), they are rich in sulfur-containing compounds that may be part of their anti-cancer benefits. They are also an excellent source of carotenoids. Look for deep vivid colors, firmness, and a heavy feeling (for their size) to help determine optimal ripeness.