Varieties we grow and love:
- Ace, Lady Bell, and other for green peppers
- Lady Bell are nice green and turn red early
- Golden Bell
- Islander – lilac
- Purple Beauty- dark purple/chocolate
- Valencia & Chef’s Choice- orange
- Bianca- white
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
All pepper store nicely in the fridge for a good while. If you want to save some for later, cut into dice or strips, bag up and put in freezer. These bits are handy in the winter when making chili or stir-fry.
– can be enjoyed in:
- strips for dipping
- so versatile!
Tips for preparing:
Give a quick rinse, cut in half and remove seeds and stem…they tear out pretty easily and you wont waste the shoulders. For stuffing, you can cut out the whole top, stem and seeds and all, OR you can cut in half, cutting off the seeds but leaving a nice container for your filling.
Also check out these great recipes: