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Peppers, Bell

peppers-bell

They have a bell shape so they’re called bell peppers! Green is the most common color but not the only! Check out a farmers’ market, and you’ll find the rarer and more pricey yellow, orange, purple, red and brown bell peppers. They are all mild and sweet with a crisp texture. They can boast their color as a crispy raw veggie or can be roasted, grilled, sautéed, baked, steamed and stuffed.

How to Buy

Choose well-shaped, shiny, brightly colored, unblemished peppers with firm sides.

How to Prepare
 
Wash peppers; remove stems, seeds and membranes. Leave whole to stuff and bake, or cut into thin slices or rings.

How to Cook Conventionally
 
Sauté: Slices or rings-Melt 1 to 2 tablespoons butter or margarine in 1-inch skillet over medium-high heat. Cook peppers in butter uncovered 3 to 5 minutes, stirring frequently, until crisp-tender.

Steam: Slices or rings-covered 4 to 6 minutes or until crisp-tender.

How to Microwave

Place peppers with just the water that clings to them in 1-quart microwavable casserole. Cover. Microwave 3 to 4 minutes, stirring once, until crisp-tender. Let stand 2 minutes.

Try it Out in a Recipe

Canton Beef with Bell Peppers
Canton Beef with Bell Peppers
Cantonese takeout has long been a comfort food for many families. We know your family will enjoy mak...
 
Chicken à  la King
Chicken à la King
Bring this old-fashioned classic up to date with fresh bell peppers and mushrooms....
 
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