All bell peppers start out green and eventually turn red, orange, or yellow on the vine—the longer a pepper stays on the plant before being picked, the sweeter it is. While all varieties of sweet peppers can be delicious eaten raw in salads or with dips, they take on a whole new dimension when cooked. Roasting them enhances their sweetness and adds a wonderful smoky flavor; one of our favorite ways to eat them is kabob-style, hot off the grill.
HOW TO BUY
Look for bell peppers with firm, unblemished skin.
HOW TO STORE
Store peppers in a perforated plastic bag in the crisper drawer. Green peppers will keep about a week, while red, yellow, and orange varieties should be eaten within four days.
HOW TO PREPARE
Wash the peppers; if you’re not roasting them whole, first remove their ribs and seeds, then mince or slice as needed.