Bell peppers have been a staple in our diet since we did the Whole 30. They seemed so easy to cut up and eat as a snack, dice up in pasta sauce or put in eggs in the morning that I have kept them on hand since. Plus bell peppers come in a variety of colors so they add a nice pop of color to a dish. The most common are green, red, orange and yellow. Other varieties you can find are purple, white and brown.
Green peppers are an unripe red peppers making red peppers a pepper that is at the end of its shelf life. For that reason green peppers keep longer than red peppers.
Red, yellow and orange peppers are a bit sweeter than green peppers. I prefer to make stuffed peppers out of red because of the sweetness.
Green bell peppers are a staple in Cajun cooking. Instead of mirepoix; carrots, onion and celery Cajun cooking uses the trinity; green bell peppers, onion and celery. Any gumbo or jambalaya recipe should call for these three things.
Season: July-November is when peppers are in season and will taste the best, especially if the are home-grown. They, however, can be found year round at the grocery store.
What to look for when you buy: Regardless of the color of pepper look for peppers that are firm to the touch. Smooth shiny skin, no wrinkles and no blemishes.
How to store: Peppers should be stored in crisper drawer of the fridge for the longest shelf life.
How to cut them: Cut the top off, Cut the bottom off, cut through one side. This will make it easier to remove the seeds and white membranes in the center.
Links to some great recipes I want to try:
- Bell Pepper Egg-in-a-Hole from Natasha’s Kitchen
- Quinoa Stuffed Bell Peppers from Damn Delicious
- Vegetarian Nachos from Closet Cooking
- Mini Pepper Chicken Nachos from Sweet Pea’s Kitchen
- Philly Cheesesteak Stuffed Peppers from Mrs. Happy Homemaker
- Springtime Farro Salad from Proud Italian Cook
- Pickled Peppers from No Recipes
- Canned Roasted Red Peppers from Jane’s Adventure Dinner
- Red Pepper & Mozzarella Stuffed Chicken from Barbells and Bellinis
- How to Roast Peppers from Alexandra Cooks