Peppers
What It Is
Section titled “What It Is”Cold Springs Organics grows both sweet bell peppers and mild frying peppers through the summer season. Bell peppers are thick-walled and crisp — green are less ripe, red, yellow, and orange are sweeter and fully mature.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”- Refrigerate in the crisper drawer for up to 1–2 weeks for whole peppers.
- Once cut, wrap tightly and use within 3–4 days.
- Peppers can also be roasted and frozen.
How to Prep It
Section titled “How to Prep It”Rinse, cut off the stem end, halve, and pull out the core and seeds. Slice, dice, or leave in halves for roasting. No need to peel unless the recipe calls for roasted peeled peppers.
How to Cook It
Section titled “How to Cook It”- Roasted — halve, brush with oil, and roast at 425°F cut-side down until charred; peel skin off for a silky texture.
- Stir-fried — slice thin and cook over high heat with onion and oil for a quick fajita filling.
- Stuffed — fill halved peppers with a rice, meat, or grain mixture and bake at 375°F for 30–35 minutes.
Quick Meal Idea
Section titled “Quick Meal Idea”Sautéed peppers and onions — slice and cook with olive oil, salt, and a splash of balsamic over medium heat until sweet and soft; serve on sausage, eggs, or toast.