Pepper Recipes
- Chorizo and Jalapeno Quesadillas
- Tomato Jalapeno Salad
- Salsa with Jalapeno Peppers and Tomatoes
- Jalapeno Poppers
- Chicken Jalapeno Casserole
More Pepper Varieties
- Aneheim
- Green Bell
- Hot Yellow
- Jalapeno
- Red Bell
- Serrano
- Sweet Bell (various colors)
Red Bell Pepper
Scientific Binomial Name: Capsicum annuum
Selection Information
Usage: Raw, cooked, roasted, & in vegetable platters.
Selection: Most varieties of peppers will turn from green to red and will sweeten as they ripen. One variety, Le Rouge Royal, is red both in its immature and mature stages, and is especially sweet.
Good-quality Red bell peppers will be firm, smooth-skinned and fairly evenly-shaped. The coloring will be even with no blemishes. Le Rouge Royal peppers may weigh up to 2 pounds each.
Avoid: Avoid product that is soft, has wrinkled skin or is bruised.
Seasonal Information
Red peppers are Available year-round, but Le Rouge Royal peppers are available from California mid-May through October.
Red Bell Pepper Nutritional Information
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Red Bell Peppers are low fat, Very low sodium, a good source of fiber, and are very in vitamin C.
Bell Pepper Tips & Trivia
- The Bell Pepper originally came from South America, Central America and Mexico until 1493 when seeds were taken to Spain. From there, the bell pepper gained popularity and spread throughout Europe and Asai.
- Like the tomato, the Bell Pepper is botanically a fruit but is considered a vegetable in cooking.
How to roast a Bell Pepper:
- Place whole bell pepper on foil lined baking sheet.
- Broil until skin blisters completely, turning often.
- Place in brown paper bag, close tightly for 15 minutes until the charred skin steams loose from the flesh.
- Remove from bag. Cut lengthwise, remove stem, seeds and membrane, and cut into quarters. peel and discard skin.
- Wrap and refrigerate up to 2 days.