Red pepper
Red Bell Pepper: a versatile vegetable that adds freshness, colour, and texture to both raw and cooked dishes.
What it offers and why to use it
Red Bell 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, stir-fried, steamed, or stewed.
A vegetal flavour that changes with maturity and becomes sweeter and more concentrated when roasted or sautéed.
From shopping to cooking
Choose
When buying red bell 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, store in the refrigerator, 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, stir-fried, steamed, or stewed.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onion, tomatoes, cheese, eggs, cereals, pulses, and fresh herbs.
How to substitute it
If you don't have red bell peppers, substitute with a similar-textured and moist vegetable, adjusting the cooking time to avoid over-watering or drying out the dish.
Recipes with red pepper
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