Green Holland Bell Peppers
Estimated Inventory, 10 lbs : 0
Description/Taste
Green Holland bell peppers are medium to large in size, averaging seven centimeters in length and five centimeters in diameter, and are bulbous, square, and globular in shape with 3-4 lobes and a thick green stem. The smooth skin is firm, glossy, and bright green with thick-walled, pale-green flesh that is juicy, crisp, and succulent. Inside the flesh, there is a hollow cavity that contains very small, cream-colored seeds and a thin membrane. Green Holland bell peppers are crunchy with a grassy, mildly bitter taste.
Seasons/Availability
Green Holland bell peppers are available in the late spring through fall.
Current Facts
Green Holland bell peppers, botanically classified as Capsicum annuum, are the young, immature versions of the pepper and are members of the Solanaceae family. Green Holland bell peppers are harvested before they reach maturity allowing the flesh to remain semi-acrid and crunchy. If the pepper were left to develop, it would transform into the yellow, orange, and red versions, all becoming sweeter with age. Green Holland bell peppers are favored by chefs and home cooks for their mild, green, and sharp flavor, thick flesh, and even shape.
Nutritional Value
Green Holland bell peppers are an excellent source of vitamin C and also contain vitamin A, iron, fiber, and potassium.
Applications
Green Holland bell peppers are best suited for both raw and cooked applications such as roasting, sautéing, grilling, and baking. Their uniform shape, color, and attached stem are ideal for centerpieces or as vessels. Green Holland bell peppers are commonly stuffed with meat, cheese, and grains, hollowed out and used as a bowl for dips, or are sliced and consumed as a snack. They can also be sliced and tossed into salads, stir-fried, minced into a relish or sauce, cooked into a frittata, mixed into pasta, or chopped into soups. Green Holland bell peppers pair well with zucchini, tomatoes, cucumbers, mushrooms, spaghetti squash, jicama, onion, garlic, oregano, basil, parsley, apple cider vinegar, ground beef, sausage, pork tenderloin, poultry, tuna, eggs, cheddar cheese, parmesan cheese, rice, pasta, and red wine vinaigrette. The peppers will keep up to one week when stored in the crisper drawer of the refrigerator. They can also be cooked and frozen for 10-12 months.
Ethnic/Cultural Info
Green Holland bell peppers have historically been grown in Holland, where the practice of cultivating the peppers in hothouses under controlled temperature and light was pioneered, allowing for consistent sized fruit, dense flesh, and higher yields. Green Holland bell peppers are the first peppers harvested and are generally more affordable as these peppers require less time on the vine and attention from the farmer.
Geography/History
Bell peppers are indigenous to tropical America and have been growing since ancient times. Portuguese and Spanish explorers are credited with spreading sweet peppers from the New World to the Old World, and the Green Holland bell pepper was created in Holland in the early 1980s. Today Green Holland bell peppers are found at local farmers markets and specialty grocers in Europe, Asia, and North America.
Recipe Ideas
Recipes that include Green Holland Bell Peppers. One
is easiest, three is harder.| Will Bake for Books |
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Zucchini-Pepper Sweet Relish |
