Sweet peppers, (also known as bell peppers), are called sweet to differentiate them from spicy hot peppers. They are closely related, but have none of the capsicum, just lots of sweet crunch! Sweet peppers can be green, red, orange, yellow, purple, white, or a combination of these colors.
Peppers store at room temperature for a few days, or in an unsealed bag in the fridge for a week or more. They also pickle well, or you can dice and freeze them for use in soups and stir-fry all winter.
Slice peppers the way you like to eat them! Many people like a small dice, while others prefer, long, thin slices. Cook them almost as long as onions to soften them and get a nice caramelization, or throw them in at the end of a dish for lots of crunch.
- Add them to hash browns for color and nutrients
- Put them in an omelet
- Eat them raw on a relish tray, with a dip, or in salads
- Crock Pot Gumbo
- Put them on pizza
- Fresh Summer Salad
- Pad Thai
- Veggie Marinade
- Egg Roll in a Bowl
- Crunchy Peanut Salad