Unlike tomatoes, whose flavor and texture is not as good when the weather is cooler, peppers actually taste better when the summer heat fades away. That’s my opinion anyway. Peppers are delicious with summer crops like basil and corn, but they are also wonderful with fall vegetables like greens, onions and cauliflower. To me, they bridge the two seasons nicely.
At the Stand
Choose peppers that are well shaped, feel firm, and have thick walls. They shouldn’t have any shriveled or soft spots. Skip peppers that feel heavy for their size because it means they are full of seeds. Bell peppers are green when they are young and turn red when left on the vine to ripen longer. Bell peppers can also be yellow, orange, purple and brown. The sweetest ones are red, yellow or orange.
How to Store
Store peppers in the refrigerator for three days or more. Rinse before cutting. Always remove the cap and stem and scoop out the seeds before using a pepper.
Peppers are delicious cooked or raw. Grill, roast, broil or stir-fry peppers with tasty results. To roast a pepper, simply place the entire pepper over or under an open flame (either a gas burner or a broiler or an outdoor grill) and cook until the skin is evenly blistered. Put the pepper in a bowl and cover. After a few minutes, the skin will lift off easily.
Tastes Good With
- Cheese, especially Mozzarella and Goat cheese
- Olive oil