Peppers
Sweet when ripe, versatile when cooked — and the colour tells you exactly how far along they are.
Store in
Fridge crisper, whole and unwashed
Keeps for
1–2 weeks cut peppers: 3–4 days wrapped
Best eaten
Raw or roasted high heat unlocks deep sweetness
Colour key
Green → Red green = less ripe; red/yellow = sweeter
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 peppers are simply less mature versions of red, yellow, and orange ones, which are fully ripe and noticeably sweeter. The colour in your box will depend on what’s ready that week.
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 whole peppers in the crisper drawer, unwashed. They keep for 1–2 weeks. Once cut, wrap the remaining half tightly in beeswax wrap or plastic and use within 3–4 days.
Peppers can also be roasted, peeled, and frozen — excellent for winter pasta sauces, soups, and egg dishes.
How to Prep It
Section titled “How to Prep It”Rinse under cold water. Cut off the stem end, halve, and pull out the core and seed cluster with your fingers. Shake out any remaining seeds. Slice, dice, or leave in halves depending on how you’re cooking them. No need to peel unless the recipe specifically calls for roasted peeled peppers.
How to Cook It
Section titled “How to Cook It”- Roasted — halve, brush with oil, and place cut-side down on a sheet pan at 425°F (220°C) until the skin chars and blisters, about 25 minutes. Transfer to a covered bowl for 10 minutes to steam. The skin peels off easily, leaving silky, sweet flesh.
- Stir-fried — slice thin and cook over high heat with onion and a neutral oil for 3–4 minutes until just tender. Classic fajita filling; also works over eggs or rice.
- Stuffed — halve peppers, fill with a seasoned rice, bean, or grain mixture, and bake at 375°F (190°C) for 30–35 minutes until the pepper is tender and the filling is set.
Quick Meal Idea
Section titled “Quick Meal Idea”Sautéed peppers and onions — slice peppers and a yellow onion into strips. Cook in olive oil over medium heat with a pinch of salt for 10–12 minutes, stirring occasionally, until very soft and sweet. Add a splash of balsamic vinegar at the end. Serve over sausage, scrambled eggs, polenta, or thick toast.
Related Recipes
Section titled “Related Recipes”- Sheet Pan Italian Sausage & Veggies — peppers roasted on the pan with sausage, beets, and carrots