Sweet peppers are in the same plant family as tomatillos, tomatoes, eggplant, and potatoes. They come in a vast array of sizes, shapes, and colors including red, orange, purple, yellow, green, and more! Here on the farm, we mainly grow an Italian variety called Carmen, which have a more elongated shape and scrumptious flavor. Fun fact- all green bell peppers are simply unripe. If left on the plant, green peppers will change color!

To Store:

Peppers will keep for up to two weeks if kept unwashed in a paper bag in the fridge drawer. They can also be easily frozen by washing, slicing as desired (removing stem, seeds, and white ribs) and placed into a freezer bag.

Preparation:

Wash peppers with cold water. For slicing, cut pepper in half and remove ribs and seeds with your fingers. For stuffing, cut a circle in the top of the pepper and remove seeds and ribs. For roasting, keep the pepper whole, and use tongs to hold the pepper above flame until the skin becomes blistered, turning frequently or under the broiler. Let cool and remove skin, stem, and seeds.