Highly digestible Rucisiciliano pepper per kg

High digestibility Rucisiciliano pepper gr 500

High Digestibility Rucisicilian Peppers are according to tastes and dishes, a real taste for health and a pleasure for the palate. You can eat them raw in salads, they are high brix desserts and highly digestible. All the skin. Product details:

  • The price indicated corresponds to gr 500 of Sicilian product
  • Delivery in 24/72 hours within a cardboard box easily disposed of.
  • The transport takes place by refrigerated means (with temperature between 4 and 8 degrees centigrade) so that the product arrives in perfect condition throughout Italy.
  • Hand selected product: only of very first quality.

Continue reading below the characteristics of this fantastic Sicilian product.

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Peperone Rucisicilian high digestibility

The peppers are a fruit belonging to the Solanacee family, the rucisicilian peppers is a high digestibility red, green and yellow pepper. It has a fine and sweet pulp and can be consumed with fresh salad or cooked in various recipes. Used in all diets, including vegetarian or vegan.
Rucisicilian high digestibility peppers are tender and sweet and can be eaten raw in tasty salads.

Nutritional values and calories

100 grams of product have a caloric value of 22 kilocalories The pepper is composed of a very large part of water, the percentage of which is more than 90%, vitamin C, perfect to guarantee antioxidant properties and strengthening the immune system. Rich in mineral salts such as potassium, phosphorus, sodium, calcium, magnesium, manganese, zinc, copper and iron. Among the vitamins are rich in vitamin A, vitamins B1, B2, B3, B5, B6, vitamin C, vitamin E, K and J: making it a natural remedy against free radicals, a powerful antioxidant, diuretic, anticancer, memory friends and recommended to fight arthritis.

Recipe Meatballs with peppers


800 grams of beef minced meat
1 egg
2 peppers (1 if it is large)
1 onion
6 tablespoons of grated parmesan cheese
scratched pan
salt pepper q.b.

Prepare aside from vegetable broth. In a bowl combine the minced meat with pepper, salt, eggs, Parmesan grana, 2 tablespoons of breadcrumbs. Shape with the hands of small round balls, so they will have a few minutes of cooking. Cut the peppers and onions into strips, and let them jump into the pan with an oil thread. Add the meatballs in the pan and give a spadellata before joining the vegetable broth, continuing to add it until cooked.


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