Red inside and out. The outside should be glossy and smooth-glossiness indicates the pepper’s ripeness. Inside, you’ll find edible, bitter seeds and a sponge-like core. During the spring and fall, they are mild and sweet, but in the summer and winter, they take on a slight peppery flavor along with their sweetness. Choose bells that are deep in color, give slightly to pressure, feel heavy for their size, and have no bruises, scars, or soft spots.
Dress up your typical salad with a vinaigrette that is anything but typical. Other familiar options include raw, cooked, roasted, pickled, pureed, and stuffed.
Red bells are available all year long since they are sourced from different countries. During the summer months, we get them right from California. For the winter, they grow best in Mexico. In the spring and fall, they fly in from Holland.
When ripe, you’ll want to put them in the fridge as soon as possible. Since they need to stay hydrated, keep them whole in the crisper drawer near a wet cloth for a week-or 10 days if you’re lucky. If you bring home one that’s not yet ripe, you can store them at about 70 degrees and they will ripen within the span of two weeks. If they are cooked, store in an air-tight container in the fridge for about three days of good leftovers