Peppers (Sweet) – Cooking + Storage Tips

Red peppers are simply mature green peppers; yellow and orange peppers are different, sweeter varieties. Keep your eye out for shiny, unblemished, wrinkle-free skins, regardless of color. Peppers should be firm when you buy them. How to store: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot. Shelf life: Red and yellow peppers will last four to five days; green, about a week.


Enjoy them fresh, grilled, or roasted

Simple Sautéed Peppers

Veggie Fajitas

Smoky Stuffed Peppers

Broccoli Pepper Stir Fry


Pasta with Peppers, Squash, and Tomatoes

Tomato, Squash, and Pepper Gratin

Pepper, Tomato, and Cucumber Panzanella Salad

Greek Pasta Salad

Pepper and Goat Cheese Frittata


Peppers can easily be frozen for later use in recipes where they will be cooked. First wash and slice peppers to desired size, then lay flat in a single layer on a baking sheet. Freeze for about two hours or until just frozen, then transfer to a freezer-safe airtight container for freezing.

Peppers can also be roasted first and then frozen. To do so, place whole peppers below the broiler for 3-5 minutes on each side. When peppers are charred, immediately transfer to a paper or plastic bag or a bowl with a lid. Allow the peppers to steam for about 10-15 minutes, then remove the peels and allow to cool. Chop if desired, then transfer to a freezer-safe airtight container for freezing.