Bell peppers – especially varieties that mature into dazzling shades of yellow, orange, and red – are well-known for the carotenoid content. (These carotenoids are the nutrients that earn bell peppers a spot on our Top 15 list of foods for vitamin A.) A recent study comparing organic versus non-organic bell peppers, as well as the impact of freezing on their carotenoids, has provided some helpful results. While researchers did not find levels of the carotenoids lycopene or beta-carotene to be significantly higher in organic versus non-organic bell peppers, they did find levels of a third carotenoid – lutein – to be significantly higher in the organically grown version. They also found good retention of these carotenoids after the bell peppers were cut and frozen for 6 months at a very low temperature (-20C/-4F). (Between 80-90% of each carotenoid was retained after freezing.) While we always encourage consumption of vegetables in fresh form, these solid carotenoid results after freezing are reason to consider freezing if it works better in meal planning.