We just love crunchy peppers, so we’re featuring them (all shapes, colours and sizes) as our March vegetable! Peppers are also known as bell peppers for their—you guessed it—bell-like shape. The ever-popular green variety is the original bell pepper, but today you can also find yellow, orange, red, white purple and even black peppers.
When you choose your peppers, they should have a smooth unblemished skin with a deep colour. Avoid any that have wrinkled skin or soft spots, bruises or cuts. Make sure you check the stem ends for soft spots. Peppers should feel heavy for their size. Store peppers in a perforated plastic bag in your crisper. Fresh peppers can last two to three weeks.
Preparing peppers is simple! Start by washing them and slice in half. Remove the seeds. If you plan to eat a pepper raw, taste it first; if you find it too bitter, peel the outer skin with a vegetable peeler to give it a milder taste.
Peppers are also great roasted. Wash the pepper and roast it whole on the grill. Turn every few minutes until the skin is blackened and blistered. Or roast peppers in the oven by placing them on a baking sheet and broiling as close to the element as possible. Turn the whole peppers until the skin is all blackened and blistered. To speed up the roasting process, cut the peppers in half. Leave the roasted peppers to cool in a covered bowl. After about 10 minutes the peppers can be peeled easily.
Roasted peppers will keep for a few days in a covered container in the fridge. They will keep much longer if you place them in bags in the freezer.
Peppers are great in stir fries, salads, frittatas and stuffed! Field green peppers are available from July to October and greenhouse peppers from March to November.
Half a pepper only has 16 calories and is a high source of vitamin C. Check out some of our favourite pepper recipes.
Lentil Mushroom Stuffed Peppers: A complete meal or perfect #halfyourplate side dish.
Easy Ratatouille: A versatile plate that you’ll want to eat up.
What are your favourite pepper recipes?
