A.K.A

sweet peppers

What is it?

Bell peppers are the most popular variety of sweet pepper (the term sweet pepper distinguishes it from the other main branch of the pepper family, the pungent chiles). Like most peppers, bells start out green before ripening to their mature color, which is most often red, yellow, or orange, although some varieties turn purple, pearl white, or chocolate brown. Green bell peppers are actually unripe, which explains their slightly bitter, grassy flavor. Green peppers do have their place in some dishes, but ripe bell peppers have a gentler flavor.

Kitchen math:

1 medium bell pepper = 7 oz. = 1 cup fine (1/8-inch) dice = 1-1/3 cup medium (1/2-inch) dice = 2-1/2 cups thin (1/8-inch) slices

Don’t have it?

Substitute any sweet pepper.

How to choose:

Look for firm, brightly colored peppers with no soft spots, and pass over soft or withered ones. Though Holland peppers are great looking and uniform in shape, they don’t necessarily have more flavor. Local peppers ripened on the vine are your best bet when in season.

How to prep:

For most preparations you’ll need to remove the stem, seeds, and interior ribs. Peppers are especially delicious broiled or grilled until their skins blacken. Once cool, the charred skin peels easily away from the flesh, which has become soft and tender from the heat.

How to store:

Store peppers in the crisper drawer in the refrigerator.

Recipes

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  Recipe

  Chicken Burgers with Lime, Pepper, and Pickle

  Who knew a burger could taste so light and bright? Lime zest and juice as well as fresh cilantro and red bell pepper brighten this one beautifully. Don’t leave off…

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  Recipe

  Steak Fajita Quesadillas

  Sizzling spiced steak and peppers paired with gooey cheese is a win-win combination.

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  Recipe

  Seared Cod with Gazpacho Sauce

  Finely chopped tomatoes, bell peppers, and garlic bathed in oil and sherry vinegar call to mind the flavors of the summery Spanish soup. This no-cook sauce brightens up seared fish…

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  Recipe

  Mango Slaw with Cashews and Mint

  Shredded napa cabbage, red pepper, matchsticks of mango, fresh mint, and thin slices of red onion hang out in a lime and rice-vinegar dressing, then get topped with toasted cashews.…

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  Recipe

  Quick-Marinated Green Beans and Baby Corn

  Marinating green beans for just a short time at room temperature fills them with loads of great flavor. If you can’t find sambal oelek, use Sriracha instead.

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  Recipe

  Hash-Brown Breakfast Casserole

  The bell peppers, onion, ham, and cheese in this dish call to mind a Denver omelet. But instead of serving the hash browns on the side, they’re combined with the…

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  Recipe

  Braised Chicken Legs with Black Vinegar, Ginger, and Shiitake

  The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of…

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  Recipe

  Layered Summer Salad

  This salad-in-a-glass does two great things: The presentation makes a hearty salad much more visually appealing. Also, by using grains and beans as accents (instead of weighing down the salad…

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  Grilled Vegetable Salad with Creamy Lemon-Mustard Dressing

  This recipe comes courtesy of Fool Proof Living. For more delicious recipes this summer, visit Maille.

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  Recipe

  The Chile Philly Panini

  This take on a Philly cheesesteak gets spiced up with chipotle and poblano chiles.