Explore this page for tips on how to select, store and prepare peppers.

Also In Season: Fall

Select It

Look for bell peppers that feel heavy for their size. Buy peppers with firm, smooth skin and a fresh green stem. Avoid buying peppers with skin that is wrinkled, broken, or has black spots.

Store It

  • Do not wash until ready to eat.
  • Store in the refrigerator for up to 5 days in a breathable bag in the low-humidity drawer. Set the drawer lever to open, so more air is coming in, or just crack the drawer slightly open. Breathable bags include produce bags from the grocery store or reusable cotton, muslin or mesh bags.
  • Cut peppers can be stored in the refrigerator for up to 3 days in an airtight container.
  • Store in the freezer for 6-8 months. Wash, core and chop peppers. Lay on a baking sheet to freeze, then place in an airtight container.

Reduce Food Waste

Green peppers will last longer than red, orange or yellow peppers. Save the tops and stems of your peppers to prepare your own vegetable stock. Click here to learn how to make your own.   

Source: Save the Food

Prepare It

  • To cut a bell pepper, lay the bell pepper on its side on a cutting board.  Cut the top off the bell pepper. Then place the flat (cut-side) end of the bell pepper flat on the cutting board, and make four downward cuts, separating the pepper flesh from the white inner core. Discard the core. Then thinly slice the bell pepper into long strips. Enjoy alone or with a healthy dip.
  • Chop fresh bell peppers and add to your favorite salads or pasta sauces.
  • Cut fresh bell peppers into slices and dip into hummus for a protein-filled snack.
  • Add them to your favorite egg dishes for breakfast.
  • Add sautéed bell peppers to any meat or vegetarian dish, even on top of burgers!

Did You Know?

As bell peppers grow, their color changes from green to red. That’s why red bell peppers are sweeter than green ones!

Bell peppers help your body build healthy red blood cells, help build proteins and release energy because they contain B6.

Click here for more information about peppers.

Click here for a printable page with lots of info about peppers.


California-Style Stuffed Bell Peppers


6 large colorful bell peppers, tops cut off
1 Tbsp. olive oil or vegetable oil of choice
1/2 cup red onion, chopped
1 Tbsp. garlic, minced
2 celery stalks, 6", diced
1 carrot, 6", diced
1 zucchini, 6", diced
1 lb. ground chicken
1/4 tsp. sea salt, or to taste
1/8 tsp. black pepper, or to taste
1 cup cherry tomatoes, sliced in half
2 ripe, avocados, peeled, seeded and cut in small cubes

Source: California Avocado


Serves 6. One bell pepper per serving.


60 minutes


  1. Preheat oven to 350 degrees F.

  2. Heat oil in a large pot over medium heat. When hot, add onion and garlic. Sauté for 2 minutes.

  3. Add celery, carrots, and zucchini. Cook for 3 minutes.

  4. Add ground chicken to pot and mix well. Cook for 6 minutes. Add salt and pepper.

  5. Add the cherry tomatoes and avocados and mix well.

  6. Divide ground chicken mixture among bell peppers. Line up bell peppers on a rimmed baking pan and cover with aluminum foil. Bake for 30 minutes.

  7. Remove pan from oven and carefully remove aluminum foil. Place back in the oven and cook for another 10 minutes or until peppers are tender.


    For a vegetarian version, use beans or lentils instead of ground meat.
Also In Season: Fall

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