Nutrition
Bell peppers originate from Central/South America where cultivated for thousands of years, making them one of the oldest domesticated plants in the Americas. They come in varied colors like green, red, yellow, orange and purple. Rich in vitamins A, C, fiber and antioxidants, bell peppers impart slight earthiness alongside natural sweetness. Used widely in dishes such as salads, stir-fries and roasted vegetables, the different colored bell pepper types each offer unique flavors. Scientifically known as Capsicum annuum, bell peppers have endured invaluable for global nutrition and cuisine.
How To Store Bell Peppers
Refrigerate whole peppers in the crisper drawer either loose or in a reusable bag. They will last 1-2 weeks stored this way.
Keep the seeds and stem intact when halving peppers. Refrigerate in the crisper drawer up to 1 week.
For sliced, chopped or diced peppers, place in an air-tight glass or plastic container to refrigerate. Consume within 4-5 days.
Freeze whole or cut peppers by vacuum sealing or in ziplock bags. Properly frozen peppers maintain quality for up to 18 months. No blanching needed beforehand.
Excess moisture leads to quicker spoilage, so ensure peppers are dry before refrigerating or freezing to maximize storage life.
What Goes Well With Bell Peppers
Basil, chiles, coriander, corn, garlic, lemon, meat, olive oil, onions, rice, tomatoes.
Substitution
Poblano peppers,Anaheim peppers,Sichuan peppers,Banana peppers