After a most unfortunate cooking accident involving a ton of jalapenos and me not properly washing my hands after slicing them (you do the math), I came to love the less traumatizing bell pepper, which can be had at its freshest in these later months of the year. The veggie is native to Mexico, Central America, and northern parts of South America, but you'll of course have no trouble picking up a few at your local grocery store or produce market. Perfect for everything from stir-fries to tacos (
learn how to chop them here), it's always a good idea to have a few in the fridge, just in case.
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Bell peppers are in season right about...now. They're great raw on their own, cooked rapidly in stir fries, or cooked down slowly for stews and soups. Each cooking method requires a different shape, and with a vegetable as oddly shaped as a pepper, it's not always obvious how to cut it uniformly. This short video should help.
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Photograph: sling on Flickr As summer comes to a close and we kiss the warm, carefree days of summer goodbye, we can console ourselves with a whole new crop of early fall vegetables perfectly ripe and in season. One of those fall treasures is the bell pepper, which hit their peak during the months of August and September. Originating in South America in 5000 B.C., universally popular bell peppers are a member of the nightshade family, which also include potatoes, tomatoes, and eggplants. The color bell pepper you choose will bring a unique taste to the table: the green and purple bell peppers have a somewhat bitter flavor, while the red, orange, and yellows are sweeter and almost fruity....
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