Green peppers tend to be available first in the season, followed by the other colors later. In the Northern Hemisphere, the peak season for bell peppers is August to September, with main availability being from July to October. If you live in a warmer climate, the season will last much longer. In the Southern Hemisphere, the peak season for bell peppers is December to March. If you live in a warmer climate, the season will last much longer.
Red peppers have been allowed to fully ripen before being picked.
If the shriveled ones are a bargain, it is possible to salvage them for sauces and chutneys, or for placing inside dishes where their flavor is desired but their appearance doesn’t matter.
Diced or cut into small pieces to add to pasta sauces, stews, casseroles, baked meals, ratatouille, etc. Sliced into strips or quartered for stir-fries, barbecue mixes and stews. Slice in halves for stuffed peppers. Remove the stem after slicing it into halves. Remove just the top part where the stem sits to keep whole for a stuffed pepper. Simply slice off the top of the bell pepper and cut away the pith and core. Many recipes include the cut end as a “lid” when making a whole pepper.
The pan needs to be large enough for the amount of bell peppers being blanched.
If blanching rings, only boil for 2 minutes.
For cleaning, it is okay to run cold water through it as if you were rinsing a dish.
Stuffed whole or stuffed halves. Stuffings can include rice, couscous, quinoa, buckwheat, amaranth, small pasta pieces, etc. Always flavor well; it’s a good idea to follow recipes until you’re familiar with which flavor combinations work well. Add to ratatouille; bell peppers are a classic foundation for this dish. Add slices or small pieces to pasta sauces. Fried with onion, garlic and zucchini, a delicious basic sauce can be created. Sprinkle rounds or slices over pizza, salads, sandwiches and bruschetta. Add to tabouli.
