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Cooking with and Storing Sweet Peppers

S Caron By

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Sweet peppers are in season! Sweet peppers are in season!


I like sweet peppers best when they are served chilled and raw, just cut into little strips. Biting into a crisp, cool, fresh sweet pepper is a glorious thing. There's that snap as you sink your teeth in, followed by the spray of cold juice ... and it's like candy.


There are so many great ways to eat sweet peppers -- in salads, with dips, stir-fried -- the possibilities are numerous. Wondering what to do with yours? Here are some tips and recipes to help you decide.


Cooking: Sweet peppers can be roasted (mmm ... roasted red peppers are delish!), and used in sandwiches, pasta and more. To roast them, place the whole pepper on a baking sheet and cook under the broiler for 5-10 minutes on each side, until charred. Let cool, and then remove the skin.


Peppers are also fabulous in stir fries like Vegetable-Chicken Stir Fry. Cut them into strips or a large dice, and fry in a large skillet in a bit of hot oil until soft. Add other veggies, proteins and seasonings or sauces to the skillet as well.


Another way to use peppers is to bake them like in Stuffed Green Peppers. The peppers are hollowed out and filled with a stuffing such as rice and beef. Then they are baked to perfection.


Peppers are also good in sauces, soups and more.


Storage: Fresh peppers should be stored in the crisper drawer of your refrigerator for maximum freshness. If you want to store peppers for winter, they can be frozen (cut them into strips, removing the stem and white membrane before freezing) or canned in water. Also, roasted peppers can be frozen as well.



Recipes: Looking for some tasty inspiration for your sweet peppers? Try these recipes:



Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.

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