Sauteed Green Bell Peppers

Copyright 2011 Christine's Pantry. All rights reserved.

All bell peppers start out green. Bell peppers come in a variety of colors and can vary in flavor. The ripeness determine the flavor and color of each pepper. A red bell pepper is a mature green bell pepper. As a bell pepper ages, its flavor becomes sweeter and milder.

Bell peppers are available all year, but they are less expensive during the summer months. Fresh peppers come in variety of colors, shapes, and sizes, but when selecting them, their skin should be firm without any wrinkles, and the stems should be green. Avoid peppers with black spots.

Store unwashed bell peppers in a plastic bag in the refrigerator. They will stay fresh for about a week. Green bell peppers will stay fresh a little longer than the yellow and red peppers.

To freeze bell peppers, cut the top off and remove seeds and veins. Wash and dry. Then place the peppers in a freezer bag, making sure to remove air from freezer bag. and place in your freezer. Peppers will retain there quality for 6 months.

When peppers go on sale, I buy a lot, and freeze them. Having chopped, prepared veggies in the freezer is nice when you are short on time. 

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Sauteed Green Bell Pepper

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

2 large green bell peppers, seeds and veins removed

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

salt and pepper, to taste

pinch crushed red pepper

grated Parmesan cheese, optional

Directions:

Remove veins and seeds from peppers, cut lengthwise into strips. Heat oil in a large skillet over medium high heat. Add crushed red pepper. Then add bell peppers, sprinkle garlic powder, salt and pepper. Stirring occasionally. Cook until peppers are just tender. About 8 to 10 minutes. Garnish with grated Parmesan cheese. Enjoy!