Bell Peppers
Originally from Central and South America, these colorful vegetables are now grown around the globe and are an essential ingredient in the signature dishes of many countries.
How to store
Help them stay crisp by keeping peppers cool and dry. Place in a sealed plastic bag in the produce drawer of the fridge and use them within 3-5 days.
How to prep
- Rinse under cool, running water
- Cut off the stem end and gently pull out the seed pod
- On a cutting board, slice the pepper in half and remove the white pith
- Place on the skin side down, slice into strips or chunks, according to recipe directions
Chef's tip
Transform a roasted red bell pepper into a Spanish-style Romesco sauce:
- Blend in a food processor with a clove of minced garlic, 1/2 cup Marcona almonds and 1/4 cup of rustic bread, crust removed and torn into small pieces
- Add 1/3 cup olive oil in a steady stream while the processor is running
- Taste and season with salt and fresh ground pepper
Try this colorful sauce with grilled chicken or lamb chops.
