Bell Peppers, Almost Always Seen with Onions
Marty Martindale

Bell peppers are members of the nightshades family, not hot and come in many colors:  peppersgreen, orange, yellow, red, purple, brown, even black. Red, yellow and orange bell peppers are considered sweeter. Bells join onions and celery as members of the aromatic holy trinity.

There are countless ways to use bell peppers in cooking. Eaten raw or cooked, they are a favorite tag along in American cooking. Some people serve green peppers and fresh pineapples fresh from the grill, others make sure green peppers are in their black beans and rice, and some stuff them with a meat and rice mixture. Roasted and skinned red bell peppers, are also called pimentos.

Bell peppers were cultivated as far back as 9000 years ago in South and Central America. Later European colonists used them, and through this connection, they eventually made their way back into Europe.

The top three producers today of bell peppers are China, Mexico and the U.S., in that order.

Bell peppers are rich in viamins C and B6.

Choose peppers which are free of bruises, firm, tight skin, heavy  for their size and with a green stem. They should be stored, unwashed, in crisper drawer and wrapped in damp, paper towel. They will keep for approximately ten days.


Roasting your own pimento red peppers:  Place on top rack in oven under broiler for about ten minutes. When nicely blackened, use tongs to turn them for another red side up. Once all sides are blackened, quickly place peppers into bowl and cover tightly. After about 30 minutes, hold them under running water and slide the burned skins off. Now the peppers are ready to use in various dishes.

  • Salads
  • Soups and stews
  • Sandwiches
  • Eggs
  • Stand alone vegetable
  • Crudités
  • Casseroles
  • Slaw
  • Eggs
  • Stir-frys

Foodsites with bell pepper recipes:

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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