Peppers
General Information
Sweet peppers come in a variety of colors. With few exceptions, all peppers start out as green peppers. The red, yellow and orange peppers all started out green and then changed color as they ripened. The ripening process can take time and peppers often rot before they change color completely. This is why green peppers are cheaper to buy. Some people have a hard time digesting green peppers, but can often eat other colored peppers since ripening starts the process of breaking down the pepper.
Peppers are very cold sensitive and require a long growing season to fully ripen. This is difficult in Pennsylvania which is why we only harvest peppers green.
Hot peppers are not for the faint of heart. Personally, I don't like food that hurts - but to each his own. We grow several varieties of hot peppers including Anaheim, Hungarian Hot Wax and Jalapeno. The seeds and inner ribs are the hottest part of the pepper so be sure to remove them if you don't want things too hot. Always be careful when handling hot peppers. The oil (even from an uncut pepper) can burn your skin, eyes and nose. It is best to wear rubber gloves when cutting them and always wash your hands well after any contact.
Storage Information
Store in a plastic bag in your refrigerator up to 2 weeks.
Hot peppers can be dried for use later.
Cooking Suggestions
Green peppers are great raw. Use in salads or as a snack.
Add to stir-fries, soups or burritos.
Saute with onions in olive oil for a great sandwich topping.
Recipes
Chard and Chickpea Soup with Sausage and Pepper
Chicken and Vegetable Quinoa Stir-Fry
"Creamy" Red Lentil, Sweet Potato, and Tomato Soup
Cucumber and Black Eyed Pea Salad
Curried Eggplant and Green Beans
**Eggs Baked Over a Spicy Vegetable Ragout**
Grilled Balsamic Beans and Peppers
Grilled Vegetables with Lemon and Herbs
Middle Eastern Cannellini Patties
Middle Eastern Chickpeas with Spinach
Moroccan Style Stuffed Tomatoes
Picadillo Lentil Stew with Peppers and Green Onions
Ratatouilli a la Casablancaise
Roasted Green Beans with Peppers and Onion
Salad with Marinated Peppers, Garbanzos, and Olives
Southeast Asian Coconut Zucchini
Sweet and Sour Four Bean Salad
**Sweet Potato and Black Bean Burrito**
**Vegetable Almond Casserole**
Zucchini Fall Surprise Casserole