Versatile and bright tasting, yellow, orange, and red bell peppers make for classic summer fare. Though they are available year-round in all grocery stores, we always prefer the stronger, juicier flavor of farm-fresh bell peppers, which appear across the country from July through autumn. Raw, bell peppers are refreshing and subtly tart with a satisfying crunch, while cooked, they become softer and sweeter. They’re great on the grill, which gives peppers a delicious smoky crust, or tossed in a stir-fry, or halved, stuffed, and baked in the oven. The colorful hues of bell peppers make for a festive garnish when served raw and finely chopped over salads.
Featured Bell Pepper Recipes
- Look for bell peppers that are firm to the touch, are free of blemishes, and feel heavy for their size.
- Store for up to four days in the refrigerator.
- To prep bell peppers, slice in half and pull out stem and seeds, then cut away the white membranes as you slice the pepper into the desired size. /li>
Where to Buy
Bell peppers are available year-round at all grocery stores and from July through the fall at your local farmers’ market.