Taste Fall 2016
With their vivid color and fresh crunch, bell peppers brighten up any salad and add pizzazz to any appetizer tray. When roasted, their juices concentrate, which leads to a sweet, rich flavor that adds depth to many dishes. They also are a great source of vitamins C and A — one cup of raw, chopped red peppers provides more than 100 percent of the daily value for each.
Now is the time to make the most of them — bell peppers’ peak season is September. PCC’s organic, locally grown supply comes from several family farms in Washington and Oregon, including Schreiber & Sons Farm in Eltopia, Wash., and Fry Family Farm in Talent, Ore.
Select bell peppers that are heavy for their size and have a firm skin, without any soft spots. Unwashed ripe peppers can be refrigerated for five days and green peppers (an unripe red pepper) will last a couple more days.
Get cooking with peppers
Make the most of bell peppers with our recipes for Paneer Jalfrezi (Indian-style Cheese and Peppers), Steak & Pepper Tacos, Spicy Roasted Red Pepper Pesto and more. Let’s go >>