Bell Peppers
Sweet, crunchy color that's just as good raw as it is charred.
Why I love it
Raw, they're sweet and crisp for dipping and salads; roasted or charred, they turn silky and smoky. Every color adds something bright to a plate.
Buying it
Firm, glossy and heavy, with taut skin and a fresh green stem. Red, orange and yellow are sweeter and riper than green.
Storing it
Whole in the crisper drawer for up to a week. Once cut, use within a few days.
Using it
Slice raw for a board or salad; roast and peel into silky roasted peppers; or char on the grill with other vegetables.
A little nutrition
Exceptionally high in vitamin C — a red bell pepper has more than an orange — plus vitamin A and antioxidants.
To peel roasted peppers easily, char them all over, then steam them covered in a bowl for ten minutes — the skins slip right off.