Red bell peppers are an excellent source of antioxidants and capsaicin, both of which are potent inflammation fighters. The quercetin in the bell peppers boosts your body’s absorption of anti-inflammatory curcumin. They are also versatile; use them in salads, in curries with curcumin, in fried rice, pulao, and more. Roast them, stuff them, sauté them or grill them. Some of the spices that go well with them are basil, bay leaf, cumin, garlic, ginger, and oregano.
