Selecting the Right Sweet Bell Pepper
When selecting the right Sweet Bell Pepper, select ones that are firm, heavy and deeply covered. Avoid peppers that are soft, blemished and/or have black spots.

How to Store Bell Peppers
Store Sweet Bell Peppers in a plastic bag in a refrigerator for at least a week after purchasing. Never wash Sweet Bell Peppers until you are ready to use them. Use softer peppers first. Sweet Bell Peppers are sensitive to ethylene gas, which is produced by other fruits and vegetables such as tomatoes, pears and apples. Refrain from storing peppers with ethylene producing fruits and vegetables.

Cooking Tips
Cutting Strips: Cut the Sweet Bell Pepper lengthwise and remove the stem, seeds and white ribs. Cut into flat strips and add to salads or stir-frys, or enjoy them on their own as a snack.

Seeding: To remove seeds from a Sweet Bell Pepper, cut the pepper lengthwise. Remove stem, seeds and white ribs by removing/cutting out the stem. The seeds and core can be a great addition to soup stocks to add heartiness to it’s flavor.

Roasting: To roast peppers, halve and seed peppers. With a large cooking fork, place peppers on grill surface and cook until the skin is charred. Place charred peppers in a sealed plastic bag and let the skin “sweat” off while it cools. Remove the skin, stem and seeds.

Sweet Bell Peppers also taste great when paired with seasonings such as basil, chives, oregano, parsley and rosemary.

Try matching Sweet Bell Pepper dishes with dry white wines and medium bodied red wines. Great choices for pepper inspired dishes are Merlots, Syrahs, Côtes du Roussillon, or Côtes du Rhône.