Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Red Peppers
Sweet and fruity, with a mild, bright vegetal note.
Lens analyzedRed peppers are fully ripened bell peppers, sweeter and less bitter than their green counterparts because they've spent more time on the vine converting starch to sugar. They roast well, char nicely under a broiler, and add both color and sweetness to sauces and stir-fries.
Where it comes from
Bell peppers all start out green and ripen through yellow and orange to red if left on the plant, which is part of why red peppers usually cost more, they simply take longer to grow and bruise more easily in shipping. That extra time on the vine is also what gives them their sweetness.
Buying it
Look for peppers that feel heavy for their size, with taut, glossy skin and no soft spots or wrinkling near the stem.
Storing it
Keep them in a cool, dry spot out of direct sun and use within the week for the best crunch.
Keeps about 1 year in the pantry.
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