Seasons/Availability
Red bell peppers are available year-round.
Selection/Storage
When selecting red bell peppers, choose those that are smooth and bright in color with no soft spots or wrinkles. The pepper should be heavy for its size, indicating it is full of water. Store them unwashed, tightly wrapped in the refrigerator where they will last up to a week. To freeze bell peppers, slice them into strips and blanch for 2-3 minutes. Dry them off completely and store in an airtight container or bag where they can last up to 8 months.
Nutritional Value
Red bell peppers are an excellent source of vitamin C, and also contain vitamins A and B6, folate, dietary fiber, manganese, potassium, magnesium, iron, niacin, and copper. They also contain carotenoids which are antioxidants that help protect the body from damage caused by free radicals.
Applications
Red bell peppers can be used in a variety of dishes both raw or cooked. They can be diced into salads, stuffed and baked, blended into soups, sautéed with vegetables or meats, pureed into sauces and dips, or roasted and served as a side dish. They pair well with other vegetables such as onions, mushrooms, and garlic; meats such as beef and chicken; herbs like basil, oregano, parsley, thyme, and cilantro; cheeses such as feta, Parmesan, ricotta; grains such as quinoa and rice; legumes such as lentils and beans; and nuts like almonds, walnuts, pine nuts, and pistachios. Red bell peppers can also be used to make salsas, pestos, sandwich spreads and marinades.
Cooking Tips
Red bell peppers can be enjoyed raw or cooked. When cooking with red bell peppers, it is best to add them towards the end of the cooking process as they don’t need a lot of time to cook. If adding them to a soup, stew or stir fry, wait until the last few minutes before adding them so that they maintain their crispness and bright color. When roasting bell peppers, place them in an oven preheated to 400 degrees Fahrenheit for 20-30 minutes or until the skin is lightly charred and blistered. Once cooked, remove from the oven and place in a bowl, cover with plastic wrap, and set aside for 10 minutes to allow them to steam. When ready, peel off the skins and discard before using.
