Ingredient of the Month: Bell Peppers

Ingredient of the Month: Bell Peppers

Get an in-depth look at this crunchy, sweet vegetable that’s full of potential.


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Why You’ll Love Bell Peppers
Crisp, colorful and good-for-you — what’s not to love? Red, orange and yellow bell peppers are the sweetest, while green varieties — red ones that haven’t yet ripened — have a tangier taste. No matter the color, all bell peppers are packed with vitamins A and C.

How to Tell if Bell Peppers are Fresh
Choose firm, brightly colored peppers with glossy, unwrinkled skin and fresh-looking stems. When pressed gently, they should give slightly. Wrapped loosely in plastic and refrigerated, they’ll stay fresh for up to one week.

How to Roast Bell Peppers
Give peppers a tender texture and full, smoky flavor by roasting them: Halve them, remove the stems, seeds and cores, then arrange cut-side-down on a baking sheet. Broil until blackened, about 10-20 minutes. For easier peeling, transfer broiled peppers to a paper bag, then seal and let steam until cooled.

How to Pair Bell Peppers
Stuff whole hollowed-out peppers with cold salads or warm grains. Use chunks for kebabs, julienned strips for stir-fries, and diced peppers for omelets and salsas. Stuff bell peppers with seasoned ground beef or turkey in our barbecue stuffed pepper recipe.

How to Prep & Recipe Idea
Rinse and remove the stem, core and seeds before use. For a sweet and smoky dinner, fire up the grill and enjoy sweet bell peppers on our tasty beef, corn and pepper kebabs.

Tip: Chef Jesse Brune of the Home Made Simple TV series shared his recipe for chilled red pepper soup in a recent episode. Get the recipe here and tune in Saturday mornings to see more of his recipes!

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