Red Peppers (Organic)

Storage Tips:

• Refrigeration: Store whole, unwashed red peppers in the refrigerator's crisper drawer to keep them fresh. They can last for up to one week when properly refrigerated.
• Freezing: If you have an excess of red peppers or want to preserve them for later use, consider freezing. Wash, seed, and slice the peppers before blanching them in boiling water for 2-3 minutes. Transfer the blanched slices into an airtight container or freezer bag, removing as much air as possible. Frozen red peppers can last for about 6-8 months.

How to Eat/Cook:

• Roasted Red Peppers: Roasting red peppers brings out their natural sweetness and imparts a smoky flavor. Preheat your oven to (200°C. Cut the peppers in half, remove the seeds and membranes, and place them skin-side up on a baking sheet. Roast for about 20-25 minutes or until the skin blackens and blisters. Let them cool, peel off the skin, and use the roasted peppers in salads, sandwiches, or as a side dish.
• Stuffed Red Peppers: Create a delicious and hearty meal by stuffing red peppers with your favorite fillings, such as rice, quinoa, mince, or a mix of vegetables. Bake the stuffed peppers in the oven until they are tender and the filling is cooked through. This dish is not only visually appealing but also packed with flavor.