Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210-1295

Selecting, Storing and Serving Ohio Peppers

HYG-5528-93

Peppers are a vegetable used in a variety of dishes as seasoning, garnish, main dish, relish and even raw in a vegetable dip. Peppers are native to tropical America and were grown by American Indian tribes in North and South America over 2,000 years ago. The small hot peppers were discovered by Columbus in the West Indies and introduced into Europe where they became popular before gaining acceptance in the United States.

Peppers come in a variety of shapes, colors, sweetness and "hotness." Some sweet pepper varieties are bell, pimiento, sweet banana and sweet cherry. "Hot" varieties are cayenne, chili, jalapeno, Hungarian, Serrano and some cherry varieties. Choose peppers that are firm, crisp, fresh and brightly colored. Avoid those that are overripe, soft, bruised or blistered.

Peppers are available from Mid-July through September.

For information on pepper varieties, contact your county Extension agent, Agriculture or Horticulture.

Selection

• Peppers should be fresh, firm, bright, thick-fleshed and either bright green or with more or less red. Avoid bruises.
• Avoid pale green skins and soft, pliable flesh which shows immaturity.

Storage

Store green peppers in the refrigerator crisper at 46-48 degrees F for no longer than 2 weeks.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

• 1 bushel = 25 pounds peppers
  
• 1 bushel = 17-21 quarts canned
  
• 1 quart = 1-1/3 pounds

Nutrition

Serving

Preparation - cut a thin slice from the stem end. Remove seeds and fibrous portion. Wash inside.

Hot Peppers and Pimientos: Thin, tough skins can be removed by one of these methods. (1) Heat in a single layer on baking sheet in 425 F oven until skins blister. Remove and steam in wet towel and plastic bag for 15 minutes. Peel and rinse. (2) Scald in boiling water 1-5 minutes until skins can be peeled. CAUTION: To prevent burning hands, wear rubber gloves when handling hot peppers. Do not touch face or hands. Remove stems and seeds.

Serving Ideas

• Serve raw in salad or with dip
• Use in soups or stews, stir-frys and casseroles
• Stuff whole and bake
• Fry pepper slices or rings in small amount of butter 3 to 5 minutes or until crisp, tender and light brown.

Stuffed Green Peppers

3 large green peppers

2 tsp. salt

Boiling water

1 pound ground beef

1-1/2 cups cooked rice

2 Tbls. finely chopped celery

2 Tbls. finely chopped onion

1/4 cup chili sauce

2 tsp. salt

1/4 tsp. pepper

1 egg

2 Tbls. 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 degrees F (moderate oven) 45 to 55 minutes. Sprinkle cheese over peppers and bake 5 minutes longer, or, just until cheese melts. (6 servings)

For information on preserving peppers, contact your county office of Ohio State University Extension for Home, Yard and Garden Fact Sheets #5344-91, "Basics for Canning Vegetables;" #5333-91;"Freezing Vegetables and Bulletin #716, "Home Drying of Foods."