What Does it Taste Like?

Bell peppers have a mild, sweet, and slightly tangy flavor that can complement many dishes. They also have a crisp and juicy texture that adds crunch and freshness. The flavor and texture of bell peppers depend on their ripeness and color. Green peppers are the least ripe and have a more bitter and grassy taste. They are also firmer and less juicy than the other colors. Red peppers are the ripest and have the sweetest and most fruity flavor. They are also softer and more juicy than the other colors. Yellow and orange peppers are somewhere in between, with a balance of sweetness and tanginess. Purple peppers are rare and have a similar flavor to green peppers, but with a slightly earthy note.

Varieties we grow

Wonder

This is a classic green bell pepper that has a shiny and smooth skin and a four-lobed shape. It has thick and juicy flesh that has a mild and sweet flavor. It is ideal for stuffing, baking, or making salsa.

Golden Star

This is a bright yellow bell pepper that has a glossy and smooth skin and a blocky shape. It has thick and crunchy flesh that has a sweet and crisp flavor. It is perfect for fresh snacking or adding color and zest to salads and stir-fries.

Why Should I Eat It?

Bell peppers are not only delicious, but also nutritious. They provide a range of vitamins, minerals, and plant compounds that can benefit your health in various ways. Here are some of the main benefits of bell peppers:

Immune Boost: They are an excellent source of vitamin C, which is essential for immune function, collagen synthesis, wound healing, iron absorption, and antioxidant activity. One medium-sized red bell pepper provides 169% of the Reference Daily Intake (RDI) for vitamin C, making it one of the richest dietary sources of this essential nutrient.
Eye Health: They are a good source of vitamin A, especially red peppers, which contain beta carotene, a precursor of vitamin A. Vitamin A is important for vision, reproduction, cell communication, and organ function. One medium-sized red bell pepper provides 13% of the RDI for vitamin A.
Mood Regulation: They are a good source of vitamin B6, which is involved in protein metabolism, red blood cell formation, and nervous system function, which can help improve your mood and even help you sleep better. One medium-sized red bell pepper provides 10% of the RDI for vitamin B6.
Skin and Hair: They are a good source of vitamin E, which is a powerful antioxidant that protects the cells from oxidative stress and supports healthy skin and hair. One medium-sized red bell pepper provides 6% of the RDI for vitamin E.
Antioxidant Rich: They contain various antioxidants, such as carotenoids, flavonoids, and phenolic acids, that can protect the cells from free radical damage and inflammation. Some of these antioxidants may also have anti-cancer, anti-diabetic, and anti-obesity effects.

Bell Peppers

August - October

If you are looking for a way to add some color, crunch, and health to your meals, look no further than bell peppers. These versatile fruits (yes, fruits!) are part of the nightshade family, along with tomatoes, potatoes, and eggplants. They come in a variety of colors, from green to red, yellow, orange, and even purple. Each color has its own unique flavor and nutritional profile, but they all share some common characteristics: they are low in calories, high in vitamin C, and rich in antioxidants.

Recommended Storage

Refrigerate

Freeze

Pickle

Dehydrate

How Do I Store It?

Short Term

Keep bell peppers in a mesh produce bag or airtight container in the refrigerator. Be sure to wash and thoroughly dry them first. They can last for up to 10 days in the fridge, but they may lose some of their crispness and flavor over time.

Long Term

Freeze: Bell peppers can be frozen raw, diced or cut into strips, for up to a year. And, you don't even need to blanch them first! While frozen peppers do a great job of retaining their flavor, they do not hold onto their crispy texture through the process, so its best to use them in dishes where they'd undergo heavy cooking anyway, like soups, stews, or casseroles.
Pickle: Peter Piper was on to something, pickled peppers are fantastic! As with freezing, you won't need blanch them, they can go into the brine raw.
Dehydrate: Dehydrated bell peppers are great to have on hand to toss into soups, stews, or casseroles where they'll rehydrate as the dish cooks. To prep them, you'll want to remove all of the stems, seeds, and white inner membrane first, then cut into medium chunks. Store them in an airtight container in a cool, dry place for up to a year.

How Do I Cook It?

Raw: Nothing beats the sweet, crispy crunch of a bell pepper! Let raw bell pepper be the star of your salad, sandwich, or crudité.‍
Roasting: Roasting bell peppers in the oven or over an open flame can enhance their flavor and texture. Roasted bell peppers have a smoky, charred, and sweet taste that can be used in salads, sandwiches, dips, sauces, and more. To roast bell peppers, cut them in half, remove the seeds and membranes, and place them on a baking sheet or grill. Roast them for 15 to 20 minutes, or until the skin is blackened and blistered. Then, peel off the skin and enjoy.‍
Grilling: Grilled bell peppers have a similar flavor to roasted ones, but they retain a much firmer texture since they're exposed to less heat. You can grill them in thick strips or add them in smaller chunks to your skewers.‍
Sautéing: Sautéing bell peppers in a skillet with oil and seasonings can create a quick and easy side dish or stir-fry. Sautéed bell peppers have a tender, crisp, and savory taste that can be paired with meat, tofu, rice, noodles, and more. To sauté bell peppers, slice them thinly and heat some oil in a skillet over medium-high heat. Add the bell peppers and your choice of seasonings, such as salt, pepper, garlic, onion, soy sauce, etc. Cook for 10 to 15 minutes, stirring occasionally, or until the bell peppers are soft and browned.‍
Stuffing: Stuffing bell peppers with a filling of your choice can create a satisfying and nutritious main course or appetizer. Stuffed bell peppers have a varied taste and texture, depending on the filling, which can be made of rice, cheese, meat, vegetables, nuts, etc. To stuff bell peppers, cut off the tops and remove the seeds and membranes. Then, fill the bell peppers with your prepared filling and place them in a baking dish. Bake them for 25 to 35 minutes, or until the bell peppers are soft and the filling is cooked.
Sauces: If you suffer from acid reflux, tomato based pasta dishes can be a tricky temptation. But there are a variety of sauces made from pureed roasted red peppers that can help scratch that pasta itch!

Recommended Recipes

Pasta Primavera with Italian Sausage

Roasted Summer Veggies with Creamy Polenta

Romesco Sauce

Lemony Orzo with Roasted Vegetables and Fried Halloumi

Any Veggie Quiche

What Goes Well With It?

Bell peppers have a mild and sweet flavor that can pair well with many other ingredients. Here are some of the best flavor pairings for bell peppers, including wine pairings:

Cheese: Cheese and bell peppers are a classic combination that can create a delicious contrast of creamy and crunchy textures. Some of the best cheeses to pair with bell peppers are feta, mozzarella, goat cheese, cheddar, and cream cheese. You can use cheese and bell peppers in salads, sandwiches, pizzas, or quesadillas.
Garlic: Garlic and bell peppers are a flavorful duo that can add a punch of aroma and taste to any dish. Garlic can enhance the sweetness and tanginess of bell peppers, while bell peppers can balance the pungency and spiciness of garlic. You can use garlic and bell peppers in stir-fries, soups, sauces, and more.
Basil: Basil and bell peppers are a fresh and fragrant pair that can create a burst of herbal and floral notes. Basil can complement the fruity and juicy flavor of bell peppers, while bell peppers can accentuate the peppery and minty flavor of basil. You can use basil to compliment bell peppers in any dish
Corn: Corn and bell peppers are a sweet and crunchy pair that can create a summery and festive vibe. Corn can match the sweetness and juiciness of bell peppers, while bell peppers can add some color and texture to corn. You can use corn and bell peppers in salads, salsas, soups, and more.
Tomatoes: Tomatoes and bell peppers are a juicy and tangy pair that can create a rich and savory flavor. Tomatoes can enhance the acidity and umami of bell peppers, while bell peppers can balance the tartness and softness of tomatoes. You can use tomatoes and bell peppers in sauces, stews, and casseroles.
Cilantro: Cilantro and bell peppers are a fresh and zesty pair that can create a burst of citrus and spice. Cilantro can complement the sweetness and crispness of bell peppers, while bell peppers can accentuate the lemony and peppery flavor of cilantro. You can use cilantro and bell peppers in dips, curries, tacos, and soups.