About Peppers, Bell

Storage

If you know you will definitely use the peppers within a day or two, store on the counter –recent studies have shown that the fat-soluble carotenoids and vitamin C will improve in peppers for the first few days after harvesting.

Otherwise, keep unwashed, whole bell peppers stored in a loose plastic bag along with a slightly damp paper or cloth towel. This helps the peppers retain needed moisture. Store in the vegetable compartment of the refrigerator. Once you have cut the pepper, place in a jar or plastic bag and use within a few days.

Green peppers will usually last a little longer than red, orange, purple, or yellow peppers, often 10 days or more. Very high in vitamin C.

To Prep:

Make two straight horizontal cuts– one just below the stem, and another at the bottom. Vertically slice one side of the pepper, and open to remove seeds and any excess pith. Lay pepper flat to cut.

Freezing

Bell peppers can be frozen without first being blanched. It is better to freeze them whole since there will be less exposure to air which can degrade both their nutrient content and flavor. They will become somewhat soft when thawed, so will be best used in cooking.

But if you want them ready to go, slice or chop peppers (however you’ll likely want to use them), lay them single layer on a rimmed baking sheet, and freeze for an hour or two. Then put into Ziploc freezer bags. They'll keep for about 10-12 months.

Recipe created or adapted by Liz Talley, Urban Graze

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