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