See also red and yellow bell peppers; sweet peppers.
No matter how you slice or dice them, green peppers are full of essential nutrients, especially vitamin C.
These bell-shaped peppers have a crisp, juicy flesh
and a distinct, sweet flavor. Picked when mature, but not fully ripe,
they sport a bright green color. When left on the vine to ripen, green
peppers eventually turn to even sweeter reds
. With no heat whatsoever,
green peppers find their way into a wide variety of salads, relishes,
and savory dishes. They're also delicious eaten raw on their
Native to the tropical Western Hemisphere, Christopher Columbus brought
sweet peppers back to Europe where they quickly became a popular
ingredient in Spanish cuisine.
Green bell peppers are available year-round, while other colors like
red, orange and yellow are found more sporadically throughout the
year. Choose peppers with firm, shiny, evenly colored
skins. They should feel heavy for their size.
Place green peppers in a plastic bag and store in the refrigerator for up to a week.
Add raw green bell peppers to your favorite salads or serve them in
vegetable trays with dip. To slice a fresh pepper, use a utility knife
to cut it lengthwise on all four sides (cutting around or along the
sides of the stem). Then use your knife to remove any remaining ribs or
seeds. Slice across each section to make your desired size.
Green bell peppers are also ideal for stuffing. To hollow the pepper,
begin by cutting a circle around the stem. Carefully pull out the stem
and ribs and use a spoon to scrape any that remain. A quick rinse under
cold water will help you remove any leftover seeds. Now you're ready to
stuff the cavity with your favorite prepared filling, or try one of our
stuffed pepper recipes
barbecue, beef, carrots, black beans, cheese, chicken, corn, eggs, fish,
kidney beans, mushrooms, onions, rice, sausage, tomato sauce, tomatoes, turkey