Members will find either sweet banana peppers or sweet bell peppers in their shares this week. Sweet peppers are packed with flavor and can add a vibrant color to salads or veggie trays.
To store: Store unwashed in a plastic bag in the hydrator drawer of the refrigerator. Wash just before using.
To roast them: Place the peppers under the broiler, above hot coals, or over an open flame. Toast them, turning often, until the skin is blackened evenly. Then place the peppers in a brown bag, close, and allow to steam 10-15 minutes. You’ll find the skin will peel off easily with the help of a paring knife.
Sweet peppers are low in calories, fat and sodium. They are an excellent source of dietary fiber, Vitamin A, potassium and Vitamin C. When diced in small chunks, these peppers are a great addition to relish or salsa recipes, adding a sweetness that will temper the heat from other peppers. They can be used as a raw ingredient in various dishes, and are delicious stuffed with your favorite sausage or cheeses. Try using them in frying (as in stir fry) or grilling as well.