Red peppers are usually harvested from October to June, although there are varieties that can also be harvested in September. It is a thick, shiny and smooth variety, usually without spots, and its flesh is firm. It has a green and rigid stem and its flavor is mild.
Nutritional value per 100g:
Energy 19.28kcal
Protein 0.90g
Fat 0.20g
Carbohydrates 3.70g
Cholesterol 0.00mg
Fiber 1.40g
Storage and tips:
Red peppers should be stored in the refrigerator, in the vegetable drawer. Although they contain a lot of water, they are suitable for freezing. You can chop them up and store them in an airtight bag or leave them whole. You can also dry them and they will last for several months. To do this, put them in the oven or in a food dehydrator. Another way to preserve them and have them available whenever you want is by making pickled peppers. If you are looking for a pepper to roast, you should look at the bottom part, when it has four protrusions, it will be suitable for roasting, however if it has three, that pepper will be sweeter and ideal for consuming raw.
Recipe and uses in the kitchen:
You can consume red peppers raw, in salads and vinaigrettes, fried, roasted in the oven, stuffed. You can also make red pepper creams, which will be an excellent accompaniment for meats and fish; sauté an onion over low heat in a pan with oil for about 15-20 minutes. Add a tablespoon of ketchup and the peppers, cut into strips. When it boils again, add 200ml of vegetable broth and 15g of bread crumbs, let it cook for 15 minutes over low heat. Finally, you just have to blend it and strain it. Season to taste with salt and pepper.