Season

June through the first frost, usually September.

Selection

Select peppers that are heavy for their size, with bright, shiny skins. Avoid flabby, wrinkled or soft peppers.

Preperation

To prepare peppers, wash carefully without bruising. Peppers can be served raw, grilled, stuffed or roasted. Add them to salads, casseroles, Chinese or Mexican dishes.

Storage

Store in the refrigerator for 3 to 5 days. Place them in the vegetable crisper or in plastic bags.

Preserving

Wash and stem peppers. Package, leaving no head space. Seal and freeze.

Recipies