Pepper

Bell peppers, like tomatoes, eggplants, and potatoes, belong to the nightshade family. This vegetable is a favorite in our kitchens, whether eaten raw or cooked, in stir-fries or on pizzas. Green peppers are harvested before they are ripe, which is why they are slightly less sweet than colored peppers that have had time to ripen in the warmth of the sun.

Store it as soon as you buy it!

Raw, whole, and unwashed in the crisper drawer for a few days.
Cooked and cut in the fridge for a few days.

Enjoy it year-round thanks to these preservation methods:

Freezing
Wash, cut as desired, and blanch for 2–3 minutes. Freeze in an airtight container or bag. Keeps for up to 6 months.

Recipe ideas: stir-fry, hummus, sandwich (grilled peppers)

Dehydrating
Wash and cut into cubes or strips. Dry, then spread flat. In the oven, set to the lowest temperature for 8 to 12 hours. In a dehydrator, set to 125°F for 9 to 13 hours. Keeps for 6 to 12 months.

Recipe ideas: as is in sandwiches, soup, quiche

Canning
Marinate according to the instructions in your favorite recipe, can, and proceed with pasteurization.

Recipe ideas: enjoy as is, sandwiches, pizzas

Stock up from mid-July to the end of October!
Check the fruit and vegetable seasonality calendar for more information.