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Most peppers contain phytochemicals, cancer-fighting elements and chilli and jalapeno are sources of capsaicin that kills cancer cells. Green peppers contain chlorophyll that controls carcinogens in the gut. Red peppers contain anti-oxidant Carotenoids as well as capsaicin. So, you see, you can use any variety of peppers and eat them in a stir-fry, hummus, or curry.

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