Ohio peppers are available from mid-July through September and come in a variety
of shapes, colors, sweetness and "hotness."
Choose peppers that are firm, crisp, fresh and brightly colored. Store green peppers
in the refrigerator crisper at 46-48°F. for no longer than 2 weeks.
Due to variables such as moisture content, size and variety, the following recommendations are approximations:
Bell peppers are an excellent source of Vitamin C and red orange and yellow peppers
contain some Vitamin A. All peppers are low in calories and high in fiber.
| Stuffed Green Peppers (6 servings) 3 large green peppers 2 t salt Boiling water 1 pound ground beef 1 1/2 cups cooked rice 2 T finely chopped celery 2 T finely chopped onion 1/4 cup chili sauce 2 t salt 1/4 t pepper 1 egg 2 T shredded cheddar cheese Halve peppers lengthwise. Remove stems, seeds and membranes. Add 2 teaspoons salt to enough boiling water to cover peppers. Boil peppers 5 minutes. Drain. Combine other ingredients except cheese and mix well. Fill pepper halves with this mixture and place in 1/2 inch of hot water in a baking pan. Bake uncovered at 350°F (moderate oven) 45 to 55 minutes. Sprinkle cheese over peppers and bake 5 minutes longer, or, just until cheese melts. |
Selecting, Storing & Serving Ohio Peppers HYG-5528
Freezing Vegetables HYG-5333
Basics for Canning Vegetables HYG-5344
Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.
All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.
Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
TDD No. 800-589-8292 (Ohio only) or 614-292-1868