Bell Pepper Basics

Bell Pepper Basics

Bell Pepper Basics

Bell peppers are also called sweet peppers. They are not hot in flavor and come in lots of colors. Bell peppers are an excellent source of vitamin C & B6.

Green: Most common and less sweet than others.

Red: Fully ripe green peppers turn red and are sweeter than green. Green bell peppers cost less and store longer than other types.

Yellow and Orange: Bright in color with a mildly sweet fruity flavor.

Purple, White or Brow: May be available from farmers’ markets or by growing your own.

Choose bell peppers that are firm and heavy for their size with bright coloring and glossy skin. If stems are still attached they should be firm and green.

Fresh peppers are more available and tastier while in-season during the summer and early fall.

Avoid peppers that have thin wrinkled skin or brown patches.

Buy only what you will use within a week or plan to freeze extras for future use.

Keep bell peppers fresh by washing just before serving.

Cutting bell pepper: After washing, cut off stems and cut peppers in half – lengthwise or crosswise. Remove seeds and the white membrane from the inside. Cut peppers into rings, strips or dice them into squares. Cut peppers can be stored, covered, for 2 days in the refrigerator.

Whole peppers can be stored in the refrigerator for up to 5 days. They are easy to freeze for longer storage. No blanching is needed. Place peppers in freezer bags or containers. Seal and label with the date. Frozen peppers should be used within 8 months.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

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