Yellow Bell Pepper
Yellow bell peppers are popular for their bright, cheery color. They fall into a mid-range of sweetness: greater than the unripe green and a little less than the fully ripened red peppers.
Yellow bell peppers are available throughout the year. Price and size will fluctuate, but they are generally very expensive compared to green bells. Many colored bells are grown in greenhouses.
They should be glossy and firm.
Hybrid peppers are common and typically won’t be identified at most supermarkets, but may be specially marked at health food stores. Names include: Palidin, North Star, Commandant, Lafayette, Early Sunsation, and Camelot.
- Cut into rings for decoration on a plate of greens.
- Always remove seeds and membrane. The seeds have no taste, but the membrane is bitter.
- Pickle these peppers along with a few sliced carrots for a handy relish or salad topping.
- Use Cuban or sweet banana peppers instead for full flavor.
- Red, orange, and yellow bells are interchangeable.