Best Bell Pepper Recipes | Martha Stewart

If you’re looking to add color to your plate, bell peppers are a great place to start. They are available year-round, but they’re most abundant—and least expensive—from July through November.

What’s your favorite color? Did you know that all red, yellow, and orange peppers actually start out green? The color and taste change depending on how long they’re allowed to ripen on the vine. When you’re choosing bell peppers, go for ones that feel heavy for their size and have glossy, smooth skin. Buy organic whenever possible because bell peppers are among the vegetables grown with the most pesticides. And when shopping for peppers to stuff, pick ones that are uniform in size and shape for even cooking. Whether you’re using them raw in salad, cooking them, or stuffing them, the best way to store bell peppers is to keep them in the crisper drawer of your refrigerator in a ventilated bag for up to five days.

In the mood for a stuffed pepper? Our favorite recipes include peppers with a vegetarian filling of beans and greens, but we also have a fun and inventive bell pepper dish loaded with cooked spaghetti. Want to try something else? Stuffing is far from your only option. In fact, this versatile vegetable has many other uses, from marinated for an appetizer (try them atop bruschetta!) and starring in a frittata to playing a supporting role alongside pork chops, grilled scallops, or sausages in a tasty ragu. They also pair wonderfully with tomatoes in our Gazpacho Chopped Salad. And when it’s too hot to cook, it’s time for a chilled soup made with bell peppers and beets. The color is as exquisite as the taste.

Give bell peppers a chance to shine in these colorful and delicious recipes.

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