Peppers belong to the nightshade family, which also includes tomatoes, eggplant, potatoes and tobacco. Technically, they are not vegetables but fruits as they are the plants seed-bearing cavity.
All types of peppers are loaded with Vitamin C, B6, K1, E, A and potassium and folate.
All green bell peppers are unripe red, yellow, orange or purple peppers. As they mature and change color their sugar and nutritional content also increases.
Can be eaten raw, cooked, steamed, sauteed, and roasted. Peppers can be added to almost anything!
You can freeze peppers on a cookie sheet and store them in the freezer in bags for later use.
KCSA has been saving seed from Sullivan's Favorite Frying Pepper for the Turtle Tree Seed Initiative for going on two decades. It is named after the original KCSA farmers Barbara and Kerry Sullivan.
RECIPES
Rainbow Peppers and Onion
1 medium onion, halved and slice thin
2 large cloves garlic, minced
3 different colored peppers (or use what you have)
1 tablespoon balsamic vinegar
Sliced fresh basil leaves (optional)
Salt and pepper to taste
Set a wok or stir-fry pan over medium high heat. Pour the oil around the rim and swirl it to coat the sides. Add the onion and stir-fry for about 1 minute. Add garlic, then gradually add the peppers. Continue to stir-fry for about 5 minutes longer, until vegetables are tender. Grind in pepper and add the vinegar and basil. Season with salt and pepper. Serve hot or at room temperature (https://www.vegkitchen.com/rainbow-peppers-and-red-onion/)
Herb Baked Fish with Rainbow Bell Peppers
Thai Red Curry with Vegetables
