Green pepper
Green pepper: a versatile vegetable that adds freshness, colour, and texture to both raw and cooked dishes.
What it offers and why to use it
Green pepper: a versatile vegetable that adds freshness, colour, and texture to both raw and cooked dishes. Wash, dry, and remove any inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, roasted, sautéed, steamed, or stewed.
flavour profile that changes with maturity and becomes sweeter and more concentrated when roasted or fried.
From shopping to cooking
Choose
When buying green peppers, look for firm pieces of the correct variety, with a uniform colour, healthy skin, and no bruises, deep wrinkles, mould, or watery spots.
Store
Store whole and dry in the vegetable drawer; wash only just before using. Once cut, refrigerate well-covered and consume within a few days.
Prepare
Wash, dry, and remove any inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, roasted, sautéed, steamed, or stewed.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onion, tomatoes, cheese, eggs, cereals, legumes, and fresh herbs.
How to substitute it
If you don't have green peppers, substitute with a vegetable of similar moisture and texture, adjusting the cooking to avoid making the dish too watery or dry.
Recipes with green pepper
Toasted noodles with clams and spring garlic
Pescatarian Includes 30 min resting
Ajoarriero cod lasagne with béchamel
Pescatarian
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