Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


All About Bell Peppers

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

All About Bell Peppers

Post by Lobo on Sat 16 Jan 2016, 7:16 pm

All About Bell Peppers

Bell peppers are delicious eaten raw in salads and as crudités, while they also appear in sauces, stews, soups, relishes and baked dishes. Large bells are excellent for stuffing and roasting, and any size pepper can be grilled or roasted and peeled.

Selecting
Buy firm, smooth, bright-colored peppers. Bell peppers may be green, red, yellow, orange, brown or purple. Green peppers are usually sharper flavored, more plentiful and less expensive than peppers of other colors. They are immature and do not ripen once picked. Red bell peppers are simply a more mature (and sweeter) stage of green bell peppers. The other colors are separate varieties of peppers.

Storing
Refrigerate the peppers as soon as you get them home, storing them loosely in a perforated plastic bag. Green peppers keep for at least 1 week; use red, yellow orange and purple peppers within 5 or 6 days.

Preparing
Cut the pepper in half at the equator or lengthwise. Using your hands or a knife, remove the stem. Then trim away the seeds and white membranes, and cut the pepper to the desired size and shape.

Adapted from Williams-Sonoma Kitchen Companion (Time-Life Books, 2000).

    Current date/time is Sun 11 Dec 2016, 2:02 am