Bell peppers (also know as sweet peppers) are members of the Night-shade family of vegetables along with potatoes, tomatoes and eggplants. Did you know that green, red, yellow and orange peppers all come from the same plant? Green bell peppers are harvested before they are fully ripe, one reason they are less expensive than other varieties. Green bell peppers will continue to first turn yellow and then red if they are left on the plant to mature.
Fresh, unwashed bell peppers can be stored in the drawer of your fridge for 7-10 days without losing too much of their nutritional properties. To avoid the peppers from drying out in the fridge, it sometimes helps to put a damp napkin in the drawer to keep the air moist.
Peppers are fun to prepare because they come in all different shapes and sizes. To prepare your peppers, wash them with cold running water. Use a small paring knife to cut out the stem and core of the pepper. You should remove the seeds by rinsing the pepper under cold water again. At this point you can leave them whole for stuffing, cut them into rings for salads, or chop and dice them to add extra flavor to your favorite dishes.
Sweet peppers not only add flavor and depth to many dishes, they are also a great source of vitamin C! One single large yellow pepper can provide over 300% the recommended daily value of vitamin C. Green peppers can sometimes cause indigestion unless they are fully cooked.
Beef and Green Pepper Stir-Fry
Stir-fry is always our go-to when we have lots of veggies. We switch up the protein- tofu, shrimp, chicken or beef- and throw in whatever veggies we have that week.
Vegetable Run Down
This spicy Jamiacan recipe is a great way to use a lot of the veggies available right now including green peppers, carrots, cabbage, onions and eggplant. Leave out the spice (or any veggie you don't have) and it will still be delish!
Roasted Potato Fritatta with Peppers and Onions
This works well for any meal- breakfast, brunch, lunch or dinner!