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Pepper - Bell

Facts:

A wonderful combination of tangy taste and crunchy texture, their beautifully shaped glossy exterior, comes in a wide array of vivid colors ranging from green, red, yellow, orange, and purple.

Despite their varied palette, all are the same plant. They are members of the nightshade family, which also includes potatoes, tomatoes and eggplant. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity.

Paprika is a dried powdered form of bell pepper, and even though we are used to seeing red paprika in the spice section of the grocery, a paprika can be made from any color of bell pepper and it will end up being that same color once dried and ground into powder.

Bell peppers can be eaten at any stage of development. However, bell peppers are typically more flavorful when optimally ripe.

Bell peppers are an excellent source of antioxidants vitamin A and C as well as vitamin B6.

Prep Tips:

Peppers can be cut into various shapes and sizes. To easily chop, dice or cut the peppers into strips, first cut the pepper in half lengthwise, clean out the core and seeds, and then, after placing the skin side down on the cutting surface, cut into the desired size and shape. Peppers can also be cut horizontally into rings or left whole for stuffed peppers. The pulpy white inner cavity of the bell pepper is rich in flavonoids and can be eaten, even though some people have a personal preference for removing this section.

Storage Tips:

Unwashed sweet peppers stored in the vegetable compartment of the refrigerator will keep for approximately 7-10 days. . Because bell peppers need to be hydrated and are very sensitive to moisture loss, we further recommend that you include a damp cloth or paper towel in the vegetable compartment to help the peppers retain their moisture. Do not cut out the bell pepper stem prior to storage in the refrigerator.

Harvest Season:

Late July - October

Farm Recipe:

Stuffed Pepper Pot

1lb ground beef
1 onion, minced
2 green peppers, diced
2 yellow (or orange or red) pepper, diced
3 cloves garlic, minced

Brown ground beef with all the above in a pot

Add:
1 tsp salt
1/2 tsp pepper
1 tbsp fresh basil or oregano, minced
1 tbsp fresh parsley, minced
1 quart (32oz) tomato sauce
Simmer for 20-30 minutes

Add:
2-3 C cooked rice
top with 2 C shredded cheese, allow to melt. Serve!

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