Spicy peppers are wonderful and dear to our hearts—but this post isn’t about them. No, this post is dedicated to that old stalwart, the standard bell pepper—great for adding a splash of color and a sweet, crisp edge to just about any dish. Bell peppers come in several different colors and are delicious raw, roasted, grilled, baked, fried, stuffed and any other way you can think to prepare them.
Need to prep a patch of peppers? The Sur La Table Veggie Prep Station slices, chops or dices peppers in one quick press.
Tips and Tricks
- To cut peppers, slice off just enough from the top and bottom to reveal the seeds, then make a cut along the side and unroll the pepper, cutting through the white pith as you go. No waste, no mess!
- Speaking of the pith, it’s all about what you prefer, but it is edible and contains a generous helping of flavonoids.
- Growing your own peppers? If you wait for them to reach full red color, be sure to pick them before they start to look wrinkled.
- Always cut the pepper off the plant instead of pulling—this prevents damaging the stalk and other flowers or peppers growing close by.
- Bell peppers are a rich source of vitamin C—one serving of pepper includes about 300% of the daily requirement. That’s equal to eating two entire oranges!
- Traveling? Be careful what you order! Bell peppers are known as capsicums in New Zealand and Australia — asking for peppers on your sandwich might leave you reaching for the water!
- All bell peppers start off green or purple but the different varieties mature into their final color as they ripen. Red, orange and yellow bell peppers are sweeter than green, whether due to maturity or strain.
- Bell peppers can be grown all year long but growing conditions and weather will affect final flavor.
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