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Bell Peppers

Bell peppers add bright color, crisp texture, and fresh flavor to meals. They come in a variety of colors including green, red, yellow, and orange, depending on when they are harvested. Green peppers are picked earlier and have a crisp, slightly earthy flavor, while red, yellow, and orange peppers are allowed to ripen longer and develop a sweeter taste.

Bell peppers can be enjoyed raw, roasted, sautéed, or stuffed. Fresh slices make great dippers for hummus, ranch, or bean dip, while roasting brings out their natural sweetness. They are also an excellent source of vitamin C, a powerful antioxidant that supports the immune system.

Nutrition Information

Storage and Preparation

To keep bell peppers fresh and crisp, store them whole in the refrigerator, ideally in the crisper drawer. When stored properly, they can last about one to two weeks.

If you have extra peppers, you can also chop and freeze them for later use. Simply slice or dice the peppers, place them in an airtight container or freezer bag, and freeze for up to eight months. Frozen peppers work well in soups, stir-fries, casseroles, and other cooked dishes.

Recipes

Bell Pepper Egg in a Hole
adapted from MarthaStewart.com

INGREDIENTS

  • 2 teaspoons olive oil
  • 1 bell pepper (any color), cut into four ½-inch-thick rings
  • 4 large eggs
  • Coarse salt and ground pepper
  • 2 teaspoons grated Parmesan
  • 4 slices of multigrain bread

DIRECTIONS

  • In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring.
  • Season with salt and pepper, and cook until the egg whites are mostly set but the yolks are still runny, 2–3 minutes.
  • Gently flip and cook 1 minute more for over-easy eggs.
  • Sprinkle with Parmesan and place each egg on a slice of toast.

Easy Roasted Bell Peppers
adapted from ASweetAlternative.com

INGREDIENTS

  • 3–4 bell peppers (any color)
  • 1–2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: ½ teaspoon garlic powder or 1 minced garlic clove

DIRECTIONS

  • Preheat oven to 425°F (220°C).
  • Prepare peppers by washing, coring, and removing the seeds. Slice into thick strips (about an inch wide).
  • Place on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Add optional garlic. Toss to coat evenly.
  • Spread the peppers in a single layer. Roast for 20–25 minutes, flipping halfway through. They should be tender and slightly charred on the edges when done.
  • Serve: Enjoy warm, at room temperature, or chilled.

Crispy Potato Tacos
adapted from UmamiGirl.com

INGREDIENTS

  • 2 Yukon potatoes, diced small
  • 1 large green bell pepper, diced
  • ½ onion, chopped
  • 2–3 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 small corn tortillas

DIRECTIONS

  • Heat 2 tablespoons of oil in a large skillet over medium heat.
  • Add the diced potatoes in a single layer. Let them cook for 10–15 minutes, stirring occasionally, until they're golden and tender. Sprinkle with a little salt to taste.
  • Add onion and green bell pepper. Cook 4–6 min, until soft.
  • Add cumin, oregano, smoked paprika, salt, and pepper; cook 1–2 minutes.
  • Warm tortillas in a dry pan.
  • Fill tortillas with the potato mixture and add toppings.

Southwestern Quinoa Salad
Adapted from Allrecipes.com

INGREDIENTS

Salad

  • 1 cup uncooked quinoa (rinsed)
  • 2 cups chicken broth
  • 1 can (15 ounces) black beans (drained and rinsed)
  • 1 cup of corn
  • 1⁄2 avocado (diced)
  • handful of cherry tomatoes
  • 1⁄2 cup diced green bell pepper
  • 1⁄2 red onion
  • 1⁄3 cup chopped cilantro
  • 1⁄2 cup of feta cheese

Dressing

  • 2 Tbsp olive oil
  • 1 tsp. of honey
  • 1⁄2 cup of fresh lime or lime juice
  • 1 tsp. salt
  • 1 tsp. cumin powder
  • 1⁄2 tsp. paprika
  • 1⁄2 tsp. chili powder

DIRECTIONS

  • Add quinoa and water (or broth) to pan and bring to boil.
  • Let simmer for 15 min covered, fluff with a fork when all liquid is absorbed.
  • After cooling, add pepper, corn, beans, cilantro, feta cheese, and red onion
  • Stir gently, add dressing
  • Top with avocado (optional)