April 24, 2014 – Did you know that all bell peppers start green and mature into a delicious rainbow of red, yellow, orange and sometimes even purple? Each colorful variety has their own unique flavor to complement any recipe that calls for them – green is a little bit bitter, while red, orange and yellow lean to the sweeter side. Raw, grilled, sautéed or pickled – these power veggies are chock full of vitamins and nutrients.
How to Choose It
Look for peppers that are firm to the touch and have shiny, blemish-free skin – stay away from wrinkles and soft spots. All colors will vary by size and shape so be sure not to use that as an indicator of freshness, age or taste.
How to Store It
Store your peppers in the plastic grocery bag they came in, unwashed, in the produce drawer of your refrigerator. Be sure to keep them dry as any moisture will cause them to eventually rot. Red, yellow and orange peppers will last four to five days in your refrigerator, while green peppers can stay stored for about a week.
How to Use It
Raw: Slice the stem of the pepper off and discard. Then slice the pepper in half, long ways, clean the seeds and pith, or white skin, from the inside and continue to julienne, or cut in long thin strips. Raw peppers are perfect for dipping in this Crudités with Artichoke Goat Cheese Dip and Red Pepper Feta Hummus!
Grilled: Bell peppers are a breeze to grill! Slice your pepper in half and clean out the seeds and pith. Then, lightly brush the outside of the peppers with a thin coat of olive oil and season with your favorite spices. Place the peppers on your grill, skin side up, and cook for about 10 minutes before turning them onto the other side for another 10 minutes or until the skin begins to blacken and blister. Try them on these Grilled Vegetable Sliders!
Sautéed: This Vegetarian Ratatouille combines a colorful mix of veggies, including red and yellow bell peppers – perfect for a side dish or a light vegetarian main meal.