Sweet Yellow Pepper

Store unwashed in the crisper drawer of your fridge for best freshness. Freeze by dicing and laying on a tray before bagging if you plan to use them cooked. Whole frozen peppers become soft when thawed.

Choose peppers with smooth, firm skin and no soft spots.

Roast over an open flame or under the broiler to blister the skin, then peel for a sweeter, softer texture.

Remove the stem and seeds before cooking—the white inner core is edible but can taste slightly bitter.

Yellow peppers pair well with warm spices like cumin and paprika, and with fresh herbs like basil and cilantro.

Storing at room temperature for more than a day—they lose crispness and sweetness quickly.

Cutting too early before cooking; cut just before use to preserve texture.

Overcooking when sautéing; they can turn mushy and lose their bright color and flavor.