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.