Peppers rank right up there with tomatoes as my favorite summer produce. Even as summer starts coming to an end, the pepper plants are still bearing fruit in overdrive. My one main suggestion about peppers: make sure you know what you are getting, and know the heat level (Scoville Scale), as some peppers can be extremely hot. This page is about sweet and mild peppers, very low on the heat scale.
Sweet peppers are often referred to as bell peppers, but if you know a farmer, you’ll soon find out there are many varieties in this segment. Bell peppers are just the beginning, so be on the lookout for specialty sweet peppers like Carmen, Jimmy Nardello, Round of Hungry, or Italian Frying Peppers.
I’m really lazy when it comes to freezing peppers. Given the space, I usually just toss whole peppers in a freezer safe container and pull them out as needed. However, you may choose to remove the stems and seeds before freezing. You can also blanch for 2 minutes, followed by an ice bath, and towel dry to make packing a little easier. If I find myself with an abundance of red sweet peppers, I give them a quick roast and freeze for later use.
Summer/Early Fall
Sweet peppers can be eaten raw as a snack or tossed in salads, wraps or sandwiches. They are wonderful grilled, fried, or sautéed as well. Because these peppers have little to no heat, I don’t worry if a few seeds find their way into the dish.
Look for peppers that are firm, bright in color, and have no visible soft spots. Peppers that look wrinkled are old. Store-bought peppers have most likely been covered in a wax so it’s a good idea to roast or grill, then peel the skin before using.
Store in the crisper for up to a week and wash right before using. Peppers are prone to mold, so the dryer the environment for storage, the better.
Bell Peppers (various colors)
Jimmy Nardellos
Carmen
Goddess
Mellow Star
Aura
