Green Bell Pepper

Store unwashed in the crisper drawer. For freezing, wash, seed, and cut into strips or dice; blanching optional but not required.

Excellent source of vitamin C and vitamin A. Low in calories and high in water content.

Remove the white membrane and seeds for milder flavor and better texture

Roast or char to bring out natural sweetness and reduce bitterness

Add toward the end of cooking for crunch, or cook longer for soft, mellow flavor

Choose peppers that are firm, heavy for their size, and glossy with no soft spots

Onions and garlic (classic sauté base)

Tomatoes (ratatouille, sauces, stews)

Ground beef or sausage (stuffed peppers, chili)

Soy sauce and ginger (Asian stir-fries)

Cheese (fajitas, quesadillas, pizza)

Eggs (omelets, frittatas, shakshuka)

Overcooking in quick stir-fries, which makes them mushy instead of crisp-tender

Not removing seeds and membranes, which can add unwanted bitterness and watery texture

Storing wet peppers in the fridge, leading to faster spoilage