Mild and sweet.
Local grown Yellow Bell peppers are those familiar globes used for slicing, sauteing, and stuffing. They are mild by comparison to other peppers as the seeds and membrane do not contain the heat-inducing “capsicum.”Yellow Bell peppers contain considerable amounts of Vitamins A and C.
All bell peppers should be firm with a shiny skin and no blemishes. (The exception would be locally-grown produce.)
Remove from plastic bag and refrigerate.
Green bell peppers will last longer than the riper yellows and reds. Length of time will depend on condition when purchased. Green peppers should last at least two weeks refrigerated.
To freeze, slice and wash. Removing the stem, membranes, and seeds and place in a plastic bag. Bells may last longer when blanched first, but will be good for several months either way. In most cases, thawing will not affect their use in fresh salads.
Do not clean peppers until ready to use.
If a recipe states “green pepper” (or simply red or yellow), it is probably referring to a bell.
One large pepper will yield approximately one cup chopped. One cup is about 40 calories.