In Season: August to October
There are a wide variety of peppers available at the market. They come in all sorts of shapes and colours including; green, red, yellow, orange, chocolate and purple and all have their own unique taste. Sweet peppers can be eaten raw in salads or on sandwiches. They can be sautéed in oil in place of onions as the base of a dish or can be stuffed and baked. Sweet peppers are also delicious roasted and added to pizza, pasta and soups (see our roasted pepper recipe). Flavour pairings for peppers include; olive oil, balsamic vinegar, goat, mozzarella and Parmesan cheeses, basil, cilantro, marjoram, eggplant, tomatoes, corn and onions.
Store sweet peppers unwashed and whole in a sealed plastic bag for a week or more. Red, orange, and yellow peppers are more ripe then green and purple peppers and won't last as long.
Sweet peppers are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Vitamin K, Thiamin, Riboflavin, Niacin, Potassium and Manganese, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.