Sweet Peppers

by Chef Justin Timineri
Florida's Culinary Ambassador

Bell peppers are in peak season from October through July, so now is a great time to incorporate them into your favorite dishes. Florida bell peppers have a complex flavor that can change when different cooking methods are applied. When eaten raw, they have an amazing crunch and sweet flavor. They can make any dish look and taste vibrant. Choose from green, red, yellow, orange, purple, “chocolate” and even white varieties—each packs plenty of juicy crunch and tangy, zesty taste.

Did you know a green pepper is simply a red pepper that isn’t ripe yet? This explains why the reds are sweeter; as the fruits mature (yes, a pepper is technically a fruit), the sugar content increases.

Bell peppers are an excellent source of dietary fiber and vitamins A and C. In fact, green peppers have twice the amount of vitamin C than orange juice, while red peppers have six times as much. Red peppers also contain lycopene, a powerful antioxidant that has been shown to reduce the risk of certain cancers. Both red and green peppers are low in calories and free of cholesterol and saturated fat.

When shopping, look for firm, well-formed, relatively heavy peppers with tight, shiny skin. Avoid peppers with soft spots, bruises, scars or watery-looking blemishes. Green peppers with streaks of red will be sweeter than peppers that are solid green—but don’t purchase them in hopes they will get redder and sweeter on your windowsill. Peppers stop ripening as soon as they are picked.

You can store peppers for up to five days in the refrigerator. Keeping peppers in a plastic bag is a good idea since they need humidity to stay succulent and fresh. In general, green peppers will keep a little longer than red peppers since they aren’t as far along in the ripening process. Here is one of my favorite, quick and simple recipes that highlights a bell pepper’s natural flavor.

SWEET PEPPER FAJITAS

3 Florida bell peppers, sliced thin (assorted colors)
½ sweet onion, sliced thin
½ lb. Florida mushrooms, sliced thin
1 fresh Florida tomato, small diced
1 Florida yellow squash, sliced thin
1 tablespoon olive oil
¼ cup fajita sauce (your favorite)
4-8 wheat flour (or corn) tortillas
Kosher salt and fresh ground pepper, to taste

TOPPING IDEAS:
Cheese
Sour cream
Guacamole
Salsa

In a medium-sized sauté pan, cook all vegetables in olive oil over medium-high heat, until crisp and tender. Add fajita sauce and stir until mixed well. Wrap tortillas in aluminum foil and warm in a 250-degree oven. Serve family style with your favorite toppings and condiments.

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