Peppers can be kept in a plastic bag in the refrigerator for 2-3 weeks.

Refrigerate, unwashed, in plastic bag for use within 5 days. You may wish to blot out any moisture on the surface of the pepper with a paper towel before refrigeration, as moisture can promote decay.

Freezing: Halve peppers lengthwise. Remove the stem and seeds. Freeze pieces in quart or gallon-size freezer bags. 


Bell pepper is not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family. A recent study from Spain took a close look vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) in all commonly eaten foods and found that only two vegetables contained at least two-thirds of all the listed nutrients. One of these foods was tomato, and the other was sweet bell pepper! Bell pepper alone provided 12% of the total zeaxanthin found in the participants' diets. (Bell pepper also provided 7% of the participants' total vitamin C intake.)

Varieties we grow:


Yankee Bell



Purple Beauty

King of the North


Bell peppers originated in South America in around 5,000 BC. It was spread around the world by Spanish Explorers in 1493, who brought seeds back to Europe where it proliferated. The bell pepper plant is quite resilient and adaptable, being able to produce in both hot, tropical climates, and more temperate climates. This is one reason it spread so quickly around the world and insinuated itself into all sorts of cuisines and cultures.

As bell peppers mature and ripen, their skin begins to change colour. They all start out green, but slowly their shade changes as the sun strikes their thick skin. Some bell peppers in the store will have varying shades of color on them, and this is due to being picked when they had not finished ripening. All green peppers are just unripe bell peppers, giving them a slightly bitter taste, as their sugars have not all developed yet.


Easy Tips

- Add finely chopped bell peppers to tuna/chicken or any salad.

- Purée roasted and peeled peppers with sautéed onions and zucchini to make a deliciously refreshing soup that can be served hot or cold.

- Bell peppers are one of the best vegetables to serve in a crudité platter since not only do they add a brilliant splash of colour, but their texture is also the perfect crunchy complement for dips.

Fun Pepper Recipes