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Green peppers

Green peppers stand out for their high water content (94%). They are also a good source of fibre, vitamins (A and C) and minerals (potassium).

How to preserve and prepare them?

It is advisable to store them in the refrigerator and inside a perforated plastic bag, so they will keep for up to fifteen days. Once blanched or roasted and peeled, they can be frozen.

When preparing peppers it is advisable to remove their skin. To do this, roast them and, when the skin begins to separate, immerse them in cold water. The pepper seeds and membranes should also be removed. They can be eaten both raw and cooked. Generally, the elongated and thin varieties are more suitable for frying, while the more fleshy ones are used for roasting or stuffing.

Peppers are best for frying

They can be enjoyed: roasted in the oven; in sauces, pistos, purées or as an accompaniment to meat, fish and eggs; raw and tender in salads; to prepare spicy sauces such as curry or tabasco; in paellas, stuffed with meat, fish or seafood, in omelettes and pizzas; on skewers; stews...

That's how little these peppers will last you when you try them 😃

 

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