What’s fresh in August? Bell Peppers
These color-changing, flavor-changing wonders are at the peak of freshness.
Story By Bailey Gilliam
Crisp and refreshing, with flavors ranging from tangy to candy-sweet, bell peppers are the chameleons of the produce world — they can be anything you want them to be. Adding a satisfying crunch to any dish, they’re undeniably the life of the veggie party. Whether you grill, roast or stuff them, bell peppers can easily stand alone as a perfect summer meal. Pepper your summer menus with these colorful, versatile dishes to make your taste buds dance with delight.
Superheroes of the produce aisle
As with most fruits and vegetables, bell peppers have many health benefits, but these guys are the overachievers of the veggie world. Mostly made of water and carbs, they pack a punch with good fiber and a treasure trove of vitamins and minerals. Bell peppers are an excellent source of vitamins A, C, E and B6, with red varieties reigning supreme in vitamin C content. The longer a pepper stays on the plant, the more nutrients it packs, kind of like a gym rat who just keeps getting stronger. Bell peppers that hang out on the plant longer are also loaded with phytochemicals and carotenoids like beta-carotene, which have antioxidant and anti-inflammatory benefits.
Grow your own
Peppers are among the easiest foods to grow, making them perfect for both novice gardeners and those with a seasoned green thumb. They’re like a low-maintenance friend — they just need a sunny spot with well-draining, moist soil. Lucky for us in the Lowcountry, our soil’s perfect sandy-loamy mix drains well and warms up quickly, like a summer beach day. Peppers don’t like sharing space with other nightshades like tomatoes or eggplants, so plant them 12-18 inches apart in rows 2-3 feet apart. Water generously after planting, and stake them immediately. Continue watering 1-2 inches per week, letting the soil dry between waterings. When your plants start producing fruits, don’t leave them hanging — pick those peppers promptly as soon as they’ve reached their desired color. Regular harvesting not only gives you more peppers but also keeps the plants happy and productive.
Taste the rainbow
Bell peppers start off green and transform into their true colors as they ripen, kind of like superheroes discovering their powers. Each color brings its own unique flair to the culinary stage:
Red bell peppers: The sweet superstars, especially when roasted. They’re perfect for grilling, roasting, sauces, dressings, stuffing, salads and snacking. Think of them as the dessert of the vegetable world.
Yellow bell peppers: Sweet and fruity, like the golden retriever of peppers. Ideal for grilling, roasting, sautéing, juicing, pasta, salads and snacking. They add sunshine to any dish.
Orange bell peppers: Sweet, tangy and fruity, these peppers are the life of the party. Great for salads, sauces, dressings, stuffing, pasta, salsas and snacks. They’re the citrusy entertainers of the pepper world.
Green bell peppers: The tangy, slightly bitter underdogs. Best for salads, stuffing, pizza, snacking and pasta. They’re like the reliable sidekick who’s always there to add a little extra zing.
Picking and storage
Bell peppers are available year-round, but they really strut their stuff from July through September. When picking, look for firm peppers with shiny, unblemished skin. Once you’ve got your perfect peppers, store them in plastic bags in the fridge for up to 10 days. If you’re a planner, freeze them for later use. To dry peppers, cut them into strips and steam for 10 minutes, then dry in the oven at 140 degrees for 4-6 hours. Cool and store in bags or containers in the fridge. Feeling adventurous? They also can be pickled and canned.
Cooking with color and crunch
Bell peppers are the social butterflies of the kitchen — they get along with almost anything. Think sandwiches, scrambled eggs, pizza, salads and dips. Cooking them just adds more depth to their flavor. Here are some ways to prepare these versatile veggies:
Boil: Cook in boiling salted water for 6-7 minutes until crisp-tender. It’s like a quick spa day for your peppers.
Sauté: Heat oil in a skillet over medium-high heat, and cook peppers until tender, about 10 minutes. A little dance in the skillet and they’re ready.
Steam: Cook in a steamer basket for 12-15 minutes until crisp-tender. It’s the gentle way to bring out their best.
Grill: Brush with olive oil, and grill for 25-30 minutes until skins are charred. Perfect for that smoky, summer vibe.
Roast: Halve and bake at 425 degrees for 20-25 minutes. Cool before serving. They get all warm and cozy in the oven.
Air fry: Toss with oil and seasonings, then air fry for 10-15 minutes at 360 degrees. Crunchy goodness without the guilt.
Microwave: Place in a casserole dish with water, and microwave on high for 2 minutes per cup of peppers. Fast and fuss-free.
Stuff: Sauté filling ingredients, stuff bell peppers, and bake for 35-45 minutes until tender. The culinary equivalent of a surprise party — delicious and satisfying.
The Spice & Tea Exchange
Mediterranean beef kabobs
These sirloin and bell pepper kabobs are a flavor explosion, perfect right off the grill or at room temperature. They’re ideal for your next tailgate or watch party, and they pair beautifully with warm pita and zesty tzatziki feta dip. A big shoutout to the team at The Spice & Tea Exchange for this fantastic recipe. Enjoy these kabobs, and elevate your gatherings with a touch of Mediterranean magic.
Ingredients (marinade)
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Italian Herb Spice Blend
1 teaspoon black pepper
1 teaspoon kosher salt
Ingredients (beef and peppers)
2 pounds beef sirloin, cut into 1-inch cubes
2 bell peppers (any color), cut into 1-inch pieces
10 wooden skewers
Ingredients (tzatziki feta dip)
1 cup sour cream or plain Greek yogurt
2 tablespoons tzatziki seasoning
1 tablespoon feta cheese powder
Directions
[1] Prepare the marinade: In a gallon-size, resealable bag, combine marinade ingredients. Add beef and pepper pieces, and seal zip-top. Massage/turn the bag until all pieces are coated. Refrigerate for one hour to overnight. [2] Make the tzatziki feta dip by combining all ingredients and refrigerating one hour before serving. [3] Soak wooden skewers in water for one hour before grilling. [4] Heat the grill. Alternate skewering beef and bell pepper pieces until all the beef has been used. Leave space at the end of each skewer for handling. [5] Grill 4 to 5 minutes on each side (medium-rare), 5 to 7 minutes (medium), 8 to 10 minutes (medium-well). Rest 5 minutes before serving. Refrigerate leftovers for up to one week.
LOCAL Life Test Kitchen
Stuffed baked bell peppers
This healthy recipe celebrates the season’s flavors with a medley of fresh vegetables and herbs, all tucked inside tender bell peppers. Perfect for a guilt-free family dinner or a gathering with friends, these stuffed peppers are sure to impress with their beautiful presentation, good-for-you ingredients and burst of flavors.
Ingredients
4 large bell peppers (any color)
3 medium tomatoes, sliced
2 medium carrots, grated
1 bunch of fresh cilantro, chopped
1 lime, juiced
2 jalapeños, sliced (remove seeds for less heat)
1 small head of lettuce, shredded
1 medium onion, finely chopped
1 cup fresh arugula, chopped
2 tablespoons olive oil
Salt and pepper to taste
Directions
[1] Heat oven to 375 degrees. Halve the bell peppers down the stem, and remove the seeds and membranes. Rinse the peppers and set them aside. [2] In a large bowl combine the tomatoes, carrots, cilantro, lime juice, jalapeños, lettuce, onion and arugula. Drizzle with olive oil and season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined. [3] Stuff each bell pepper with the vegetable mixture, pressing down gently to pack the filling. [4] Place the stuffed bell peppers in a baking dish. Cover the dish with aluminum foil and bake for 25-30 minutes. [5] Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top. [6] Remove the bell peppers from the oven and let them cool slightly before serving. Garnish with extra arugula and a squeeze of lime, if desired.
