Bell peppers are one of those veggies I always have kicking around in my kitchen. They’re colorful, crunchy, and super versatile. Whether I’m tossing them into a pasta salad, roasting them on a sheet pan, or snacking on them raw while prepping dinner. But here’s the thing: not all bell peppers are the same, and knowing how to pick the right ones (and keep them from going soggy in the fridge!) really helps.
So if you’ve ever found a sad, shriveled pepper hiding in the back of your veggie drawer (hi, guilty!), this post is for you. Let’s chat about how to pick the best ones, store them properly, and put them to good use in easy, delicious meals.
How I Pick the Best Bell Peppers
When I’m shopping, I always give the peppers a quick once-over. I’m looking for:
- Bright skin that’s shiny and smooth — no wrinkles, no weird soft spots.
- Heft! A pepper that feels heavy for its size usually means it's fresh and juicy.
- Firm, green stems — a good sign they were picked recently.
What’s the Deal With All the Colors?
Here’s a quick breakdown I wish I knew sooner:
- Green: Less sweet, slightly bitter, and the most affordable. Great for cooking.
- Red: These are green peppers that were left to fully ripen. They’re sweeter and higher in vitamin C.
- Yellow & Orange: Somewhere between green and red in sweetness — amazing raw or grilled.
And yes, they all start off green!
How I Keep Bell Peppers Fresh
If you’ve ever watched a bell pepper go limp in your fridge after two days, I feel you. Here’s how I make mine last:
- Whole peppers: I stash them unwashed in a produce bag in the crisper drawer. They usually stay crisp for 5–7 days.
- Cut peppers: Into a container they go, with a paper towel to soak up extra moisture.
- Freezer stash: I chop and freeze extras flat on a tray, then transfer them to a bag. Handy for stir-fries and soups!
Bell Pepper Recipes You’ll Love From the Blog
Need ideas? These recipes on my blog make the most of bell peppers:
A Few Extra Tips
- Don’t toss the tops! Dice them up and toss into scrambled eggs.
- Try different shapes. Rings, strips, tiny cubes — switch it up based on your recipe.
- Make ahead: Roast a batch of peppers and keep them in the fridge with a splash of olive oil for quick flavor boosts.
- Freeze your extras. I always do this when I see a sale.
Final Thoughts
Bell peppers are one of those ingredients that I always come back to. They’re cheerful, versatile, and just make everything a little more colorful and flavorful. Whether I’m slicing them up for snacks or roasting them for dinner, I never regret buying a few extra at the store.
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