Green Peppers are medium to large in size, averaging seven centimeters in length and five centimeters in diameter, and are bulbous, square, and globular in shape with 3-4 lobes and a thick green stem. The smooth skin is firm, glossy, and bright green with thick-walled, pale-green flesh that is juicy, crisp, and succulent. Inside the flesh, there is a hollow cavity that contains very small, cream-colored seeds and a thin membrane. Green Peppers are crunchy with a grassy, mildly bitter taste.
Green Peppers are an excellent source of vitamin C and also contain vitamin A, iron, fiber, and potassium.
Green Peppers are best suited for both raw and cooked applications such as roasting, saut?ing, grilling, and baking. Their uniform shape, color, and attached stem are ideal for centerpieces or as vessels. Green Peppers are commonly stuffed with meat, cheese, and grains, hollowed out and used as a bowl for dips, or are sliced and consumed as a snack. They can also be sliced and tossed into salads, stir-fried, minced into a relish or sauce, cooked into a frittata, mixed into pasta, or chopped into soups. Green Peppers pair well with zucchini, tomatoes, cucumbers, mushrooms, spaghetti squash, jicama, onion, garlic, oregano, basil, parsley, apple cider vinegar, ground beef, sausage, pork tenderloin, poultry, tuna, eggs, cheddar cheese, parmesan cheese, rice, pasta, and red wine vinaigrette. The peppers will keep up to one week when stored in the crisper drawer of the refrigerator. They can also be cooked and frozen for 10-12 months.