Planted in early May.
Green bell peppers are available in mid July until the first frost in the fall.
Red bell peppers are available in early or mid August until the end of September. Red bell peppers are green bells that have been left on the plant longer.
Keep fresh peppers in the fridge.
For fresh pepper taste in the winter, seed and chop fresh, firm peppers and place in the freezer in a bag. These won’t be crisp when you thaw them, but they’re great for soups and sauces.
Red bells are great for roasting because their walls are very thick. Try roasting them and freezing too for a great taste next winter (see recipe page).
The bell pepper (also known as Capsicum) is:
Low in Saturated Fat, Cholesterol, and Sodium.
It is also high in Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B6, Potassium, Manganese, Thiamin, Riboflavin, Niacin, Folate, Pantothenic Acid and Magnesium.