Seasons/Availability
Orange bell peppers are available year-round.
Selection/Storage
Choose Orange bell peppers that are bright in color, taut, and firm, with smooth skin. Avoid those with soft spots or blemishes as well as peppers that are too hard and heavy for their size. Store unwashed bell peppers in the refrigerator crisper drawer for up to 1 week. They can also be frozen whole or chopped for up to 6 months.
Nutritional Value
Orange bell peppers are a good source of vitamins A and C, potassium, folate, and fiber. They also contain carotenoids that have antioxidant properties.
Usage/Serving Ideas
Orange bell peppers can be consumed raw or cooked in savory dishes such as salads, stir-fry, soups, pasta dishes, and omelets. They can also be grilled or roasted and served as a side dish or added to sandwiches for additional flavor. Orange bell peppers can be used in sweet recipes such as pies, cakes, muffins, and smoothies. Additionally, they can be diced or sliced thin and dehydrated for use as a crunchy snack.
The peppers can also be pickled for longer storage. Orange bell peppers can be used in salsas, sauces, and dips as well as to add color and flavor to dishes. They pair especially well with garlic, onions, tomatoes, potatoes, cheese, eggs, olive oil, oregano, cumin, chili powder and parsley.
Orange bell peppers should be washed and dried before use. The stem and seeds can be removed as desired, though the membrane can remain for added flavor. Bell peppers can be diced or chopped to suit various recipes. They can also be sliced thin for salads or thicker slices that are roasted or grilled. Orange bell peppers should not be overcooked as this will diminish their flavor.
To store, place unused peppers in a paper bag or loosely sealed plastic bag in the refrigerator for up to 1 week. Cooked bell peppers will keep for 3-4 days when stored in an airtight container.
In summary, orange bell peppers are a nutritious and versatile vegetable that can be used in both savory and sweet dishes.
