
Info
Bell peppers are fruits. Thanks to Christopher Columbus, the name comes from the unrelated plant which produces peppercorns. A recessive gene guarantees they don’t have any capsaicin, the compound that makes other peppers hot.
Selection
Choose peppers that have firm, unwrinkled skins, the freshest peppers are somewhat firm, with smooth glossy skin.
Storage
Store in a ventilated bag in the crisper section of your refrigerator.
Preparation
Wash thoroughly and peel if desired. Roast whole peppers in a single layer of a roasting pan after brushing with oil. Roast at 425 for 15-20 minutes stirring occasionally. Remove after flesh is softened and skin is burnt looking.
Recipes

Barb's Roasted Salsa

Beefy Kale and Jalapeño Corn Bake

Camacho's Spicy Peppers

Chicken Jalfrezi

Chicken Kabobs With Pineapple Sauce

Chicken Tikka Masala

Eggplant Musaka

Enchiladas With Chard

Fermented Salsa

Hamburger & Tomato Soup

Kale Orange and Jalapeño Salad

Kale Stuffed Portobello Mushrooms

Mexican Tomato Salsa

Paneer Makhani

Pear & Tomato Salsa

Pickled Jalapeño Pepper Slices

Pork Tamales

Roasted Eggplant Dip

Roasted Pepper & Tomato Sauce

Roasted Tomato Soup

Salsa With A Twist

The Perfect Winter Chili With Kale

Tomato & Green Olive Salsa

Winter Juicing For Your Soul

Zesty Mexican Soup

Zucchini Pizza Boats