Season:
June through the first frost, usually September.
Nutrition Facts:
Bell peppers are low in calories, high in vitamin C and a good source of vitamin A. One raw, medium-sized pepper contains about 20 calories. Red peppers are higher in both vitamins C and A than green peppers.
Selection:
Select peppers that are heavy for their size, with bright, shiny skins. Avoid flabby, wrinkled or soft peppers.
Storage:
Store in the refrigerator for 3 to 5 days. Place them in the vegetable crisper or in plastic bags.
Preserving:
Wash and stem peppers. Package, leaving no head space. Seal and freeze.
Preparation:
To prepare peppers, wash carefully without bruising. Peppers can be served raw, grilled, stuffed or roasted. Add them to salads, casseroles, Chinese or Mexican dishes.
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.