	Common Names:	Capsicum, Bell Peppers , Sweet Peppers, Red Peppers, Green Peppers
	Family:	Solanaceae
	In Season:	August - Septemberï¿½ï¿½ (best)
	Buying:	Choose firm specimens with shinyï¿½ unblemished smooth skins
	Storing:	Refrigerate in the crisper drawer for up to 6 days

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General - Preparing Peppers

Rinse well in cold water. Cut off the stalk to 1cm/ï¿½-inch or remove completely if required. As the skin is edible, there is no need to peel unless the recipe specifically requires this.ï¿½ Cut in half lengthways and remove the seeds and as much of the white pith as possible. If stuffing, you can just slice off the top (stalk end), remove the seeds and as much pith as possible and then use the top as a "lid" once the main body has been filled.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
x	y	y	x	y	x	y
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchstick	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
y	x	x	y	y	y	x

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ï¿½ Cooking times and suitable methods for cooking Peppers
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Whole/wedges = 25-45 minutes Slices = 20-30 minutes - coat with oil and season
Boil	y	Chunksï¿½ =ï¿½ 15-25 minutes
Fry/Sautï¿½	y	Slices/chunks/diceï¿½ 4 - 10 minutesï¿½
Microwave	y	Slices/chunks ï¿½= 4 - 6 minutesï¿½ ï¿½
Steam	y	Slices/chunksï¿½ 20-30 minutes
Stuff	y	Whole/Halves -ï¿½ +45ï¿½ minutes (see individual recipes)

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