Large Orange Bell Peppers
Inventory, 25 lbs : 3.50
This item was last sold on : 12/05/23
Orange bell peppers are medium to large in size, averaging 5-8 centimeters in diameter and 5-12 centimeters in length, and are rounded, square, and blocky in shape with 3-4 lobes and a thick green stem. The smooth skin is firm, glossy, and bright orange, and underneath the skin, the equally bright orange flesh is thick, juicy, crisp, and succulent. There is also a central, hollow cavity that contains very small, flat and bitter cream-colored seeds and a thin, spongy white to pale orange membrane. Orange bell peppers have an aqueous crunch and are sweet with a fruity flavor.
Orange bell peppers are available year-round, with a peak season in the summer.
Orange bell peppers, botanically classified as Capsicum annuum, are the edible fruits of a plant that can be grown both as an annual or perennial and is a member of the Solanaceae or nightshade family. Orange bell pepper plants can grow up to one meter in height and lack capsaicin, which is the element that causes the tongue to taste spice or heat that is present in other peppers. Also known as Capsicum and Paprika in Europe, Orange bell peppers are favored by chefs and home cooks for their sweet, fruity flavor and juicy, crunchy texture.
Orange bell peppers are an excellent source of vitamin C and also contain vitamin A and B6, folate, copper, potassium, and manganese.
Orange bell peppers are best suited for both raw and cooked applications such as baking, roasting, grilling, and sautéing. When used fresh, the peppers can be chopped into salads, sliced and served as an appetizer with dips, layered in sandwiches, or minced into salsas. They can also be sautéed with eggs, cooked into pasta sauce, blended into a soup or chili, grilled on skewers, stir-fried with other vegetables and meats, or served with tacos. In addition to cooked preparations, Orange bell peppers are commonly hollowed and used as a serving vessel for soups, dips, and stuffing. Orange bell peppers pair well with basil, oregano, thyme, spinach, beets, tomatoes, garlic, quinoa, rice, lentils, onion, fennel, sausages, steak, poultry, calamari, fish, eggs, pine nuts, crumbled blue cheese, goat cheese, citrus vinaigrette, and potatoes. The peppers will keep up to one week when stored unwashed in the crisper drawer of the refrigerator.
One of the first references to bell peppers was recorded by Lionel Wafer in the late 1600s. Wafer was a surgeon who was sailing with an unknown pirate in the Caribbean who described the peppers in the book A New Voyage and Description of the Isthmus of America.
Orange bell peppers are native to tropical America and have been growing since ancient times. They were then introduced to Asia and Europe via Spanish and Portuguese explorers around 1493, and since then new varieties and heirloom varieties have been cultivated across the world. Today Orange bell peppers can be found at supermarkets, farmers markets, specialty grocers, and grown in home gardens in North America, Central America, South America, Africa, Europe, Asia, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
|C 2 C||San Diego CA||619-972-9345|
|Sorority Cuisine - Gamma Phi Beta||San Diego CA||310-634-2371|
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|Shootz Fish X Beer||Oceanside CA||978-290-6914|
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|Pacific Terrace Hotel||San Diego CA||858-581-3500|
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|Bekker's Catering||San Diego CA||619-287-9027|
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|Lauberge Del Mar||Del Mar CA||858-259-1515|
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Recipes that include Large Orange Bell Peppers. One is easiest, three is harder.