Previously In Season: Mardi Gras Bells!
For most of the year colored peppers are like a precious gem: rare and costly. But come summer, they are plentiful at farmers markets, stores and even backyard gardens. Why choose the colored peppers over the usual green bell pepper? First, there is a big flavor difference. Unlike the green bell peppers that are picked before they are ripe and have a tangy, robust flavor, colored bells like the red, orange and yellow are left to ripen on the vine. As they change color, their natural sugars develop resulting in a sweeter, milder and more subtle flavor. They are even more nutritious with more vitamins A and C than the ordinary green ones.
Cooking Tips:
- Colored peppers are a great way to add a festive mode to your favorite salads, pastas, Asian or Mexican dishes!
- They are also great and colorful garnish.
- Carve out peppers and stuff them with rice or use them as colorful containers for dips or other edible items.
- Bell Peppers are an excellent source of vitamin C. Good source of vitamin A and B6.
- To prepare, use a paring knife and slice around the edge of the stem. Remove the stem and cut the pepper in half lengthwise and wash out the seeds.
Storage Tips:
Store unwashed bell peppers in the refrigerator. They will stay fresh for about a week.
