Red Holland Bell Peppers
Inventory, 10 lbs : 66.93
This item was last sold on : 06/26/22
Red Holland bell peppers are medium to large in size, averaging seven centimeters in length and five centimeters in diameter, and are rounded, square, and globular in shape with 3-4 lobes and a thick green stem. The smooth skin is firm, glossy, and pale green when young transforming to a bright red when mature. Underneath the skin, the pale red flesh is thick, crisp, and succulent with a hollow cavity that contains very small, flat cream-colored seeds and a thin membrane. Red Holland bell peppers are crunchy and juicy with a very sweet flavor.
Red Holland bell peppers are available in the late spring through fall.
Red Holland bell peppers, botanically classified as Capsicum annuum, are the mature versions of the pepper and are members of the Solanaceae family. Red Holland bell peppers are harvested at peak ripeness and are the sweetest and most nutrient-dense bell pepper. Historically, these peppers have been grown in Holland, where the practice of cultivating the peppers in hothouses under controlled temperature and light was pioneered, allowing for consistent fruit size, dense flesh, and higher yields. There is even an advanced water system that is run by computers and uses water droplets with added nutrients to monitor the growth of the fruits and reduce waste. There are many different varieties of red peppers, and Red Holland bell peppers are favored by chefs and home cooks for their sweet flavor, thick flesh, and bright red coloring.
Red Holland bell peppers contain vitamins A, C, E, K, and B6, potassium, manganese, fiber, folate, and thiamin. They also contain lycopene, which is an antioxidant that has been known to help protect the body and fight free radicals.
Red Holland bell peppers are best suited for both raw and cooked applications such as roasting, grilling, sautéing, baking, and stir-frying. The sweet pepper can be chopped and tossed into green salads, mixed with orange and yellow peppers for a crunchy side dish, or sliced and layered on vegetable platters with dips such as hummus. They can also be cooked and blended into marinara sauces or soups, used as a pizza topping, grilled and placed in sandwiches or alongside roasted meats, or baked into a casserole. In addition to fresh and cooked preparations, Red Holland bell peppers can be canned or pickled for use as a condiment. Red Holland bell peppers pair well with kale, sun-dried tomatoes, potatoes, green beans, zucchinis, romesco, garlic, chives, balsamic vinegar, honey, basil, oregano, pesto, olives, cheeses such as mozzarella, gorgonzola, blue, and feta, almonds, pine nuts, and meats such as poultry, Italian sausage, and ground beef. The peppers will keep up to one week when stored unwashed in the crisper drawer of the refrigerator.
Bell peppers are often thought of as a vegetable, but they are actually a fruit because they contain seeds that are needed to propagate the plant. In the United States, the month of November is considered national capsicum or national pepper month and is celebrated by chefs and home cooks creating new, innovative recipes to use peppers such as the Red Holland. Bell peppers are also the only capsicum that does not produce capsaicin, which is the chemical that causes the brain to think the pepper is hot or spicy.
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 Red Holland bell pepper was created in the Netherlands in the early 1980s. Today Red Holland bell peppers are found at local farmers markets and specialty grocers in Europe, Asia, South America, and North America.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Red Holland Bell Peppers. One is easiest, three is harder.
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