Selection 

Choose peppers that have deep, vivid colors, taut skin and are free of soft spots, blemishes and darkened areas. Their stems should be green and fresh looking. 

Storage 

Unwashed sweet peppers stored in the vegetable compartment of the refrigerator with a damp cloth will keep for approximately 7–10 days. 

Nutrition 

Red peppers are rich in carotenoid phytonutrients and contain almost 11 times more beta-carotene than green bell peppers as well as one and a half times more vitamin C. 

Kitchen Tip 

Roasting bell peppers under high heat brings out their sweetness. Place bell pepper (whole or in sections, seeds and membranes removed) skin-side-up on a greased, foil-lined baking sheet approximately six inches beneath the broiler. Broil until skins are nicely blackened and bubbled. Remove from oven and immediately encase peppers in foil by wrapping it tightly around them. Let peppers cool, then peel off the blackened skins.

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Provided in partnership with From the Land of Kansas.