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FRESH-PICKED
sw eet
p ep p ers
BUY
A rainbow of peppers, from green
to chocolate brown, can be found at
supermarkets and farmer’s markets
during the summer. Green peppers are
picked early; brilliant red, yellow, and
orange ones are actually green peppers
left to ripen further before being picked.
Peppers that stay on the vine longer are
naturally sweeter. Fresh peppers should
be glossy and brightly colored. Steer
clear of any that are shriveled, bruised,
or cracked.
STORE
Refrigerate in a sealed plastic
bag for up to a week. Or roughly
chop and freeze up to 6 months.
EAT
Sweet peppers are higher in
vitamin C than oranges, with red
peppers giving the biggest vitamin
boost. To grill sweet peppers, place
whole peppers over direct medium
heat for 12 to 15 minutes, turning
occasionally, until charred. Remove;
loosely wrap in foil and let stand 10
minutes. Peel away and discard the
blistered skins. Slice and use on
burgers or serve with goat cheese and
crackers. For a quick sauce for grilled
chicken or fish, whirl the roasted
peppers in a blender with balsamic
vinegar, olive oil, and any herb you
have on hand.
TOOLS ’ '& ' TIPS ’ FOR' EVERYONE' W HO ' LOVES ' TO ' ' EAT
produced by MAGGIE MEYER, ERIN SIMPSON, and MADISON MAYBERRY
194
JUNE 2010
BETTER HOMES AND GARDENS
PHOTO: BLAINE MOATS; FOOD STYLING: GREG LUNA
