Peppers

PURCHASE

Choose firm and brightly colored peppers. The skin should be tight. It should feel heavy for its size when picked up. Avoid dull, shriveled or pitted peppers.

KEEP

Peppers should be stored in a plastic bag in the refrigerator and can be kept for up to five days.

PREPARE

Rinse peppers under cool water prior to eating or using in a recipe.

RECIPE

Stuffed Bell Peppers

2 Green bell peppers
2 Red bell peppers
½ cup White rice (cooked)
15¼ ounce can Corn (whole kernel and drained)
2¼ ounces Olives (drained and sliced)
3 Green onions (chopped)
¼ teaspoon Seasoned salt
¼ teaspoon Garlic pepper
14½ ounce can diced Tomatoes (undrained)
⅓ cup Red wine dry
6 ounces Tomato paste

1. Slice tops off peppers and carefully remove seeds and inner ribs.
2. Remove stems from tops and chop remaining pepper pieces.
3. Stand the peppers upright in a 5 quart slow cooker.
4. In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper and 1/4 cup tomatoes. Mix well.
5. Stuff peppers with corn mixture, dividing evenly and packing lightly.
6. Mix remaining tomatoes and their liquid with wine and tomato paste until well blended.
7. Pour over and around the peppers in slow cooker. Cover and cook on low for 6-7 hours, or until rice is cooked and peppers are tender, but still hold their shape.

View more recipes and information at USDA's Seasonal Produce Guide - bell peppers.