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Crops & Varieties: Sweet peppers


Carmen       Elongated red peppers; incredibly flavorful, and better than even our best Bell pepper (which are quite good!).
Gourmet     Orange Bell pepper
Islander     Lightly sweet, violet-colored pepper
Red Knight       Red Bell pepper
Flavorburst       Yellow Bell pepper

Quick tips

Roasting peppers brings out a wonderfully complex, sweet flavor, balanced with smokiness from the process. Once roasted peppers keep well and are amazingly versatile – perfect as a condiment for sandwiches, a topping for pasta, pizza, salad, meat, eggs – basically anything!

Roast peppers on the grill, in broiler or in the flame on top of a gas stove. Use tongs to turn the pepper occasionally, allowing outer skin to get charred. Try not to overcook them or they’ll become mushy and the flavor bitter and less concentrated. Once the skin is fully charred (blackened), place the pepper into a brown paper bag or a bowl tightly covered with plastic wrap and allow it to sit for about 15-20 minutes, then peel off charred skin. The pepper inside will be super sweet and totally delicious.

Add raw sweet peppers to just about anything: eggs, stir-fries, salads, sandwiches, etc.

Our Carmen red peppers are our specialty - better than the best Bell pepper you've ever had! Great to snack on raw.

Try a stir fry or sauté finished with a bit of vinegar to balance acidity with the sweetness of the peppers. Make a puree for a dip or pasta sauce. By all means add some of our hot peppers to our sweet peppers for a fantastic combo!

Don’t store peppers in plastic bags - paper or produce bags are best.

Though it’s okay to store them in a paper bag in the fridge, it’s best to keep them at a cooler room temperature in paper or produce bag. They tend to lose flavor more quickly in the refrigerator, but it’s a good backup plan if, for example, you don’t have air conditioning.

See the article below for tips on how to preserve sweet peppers.


Herbivoracious: Polenta with pepperonata (Pepperonata is simply delicious. Serve with pasta instead of polenta if you’re not used to making polenta yet. But you should really start trying polenta!)

Shape Magazine: Quinoa-stuffed red bell peppers

Smitten Kitchen: Pizza with red and yellow peppers

Honest food: Preserving Peppers (A great article about different ways to preserve your sweet peppers (mentioned above)
Preparation types and times
Braising: 10-20 mins
Grilling: 10-20 mins (less if strips)
Roasting: 10-20 mins at 350-400 °
Sauteing: 3-5 mins
Stir Frying: 3-4 mins

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