Tangy feta and sweet cherry tomatoes add bright flavor to this stuffed pepper dish.
Like corn, peppers are native to the Americas. Peppers belong to the nightshade family (Solanaceae), along with potatoes, eggplant and tomatoes. Peppers come in many shapes, sizes, colors, and flavors. Try chopped bell peppers in your salad or sautéing them and add to pasta sauce.
Storing & Cooking Information
Handling: Peppers should always be cored and stemmed before cooking unless you're grilling them whole. Start by cutting them in half; remove the cap and seed mass with your fingers or cut a circle around the cap and pull it off, along with most of the seeds and rinse out the remaining seeds.
Storing: Peppers will last 1-3 weeks in the hydrator drawer in fridge.
Freezing: Peppers should not be blanched before freezing. Cut out stems, cut in half and remove stems. Leave in halves or cut in slices, strips, rings or dice. Do not leave any headroom. Seal and freeze.