Look for firm vividly colored peppers with smooth and shiny skin. Check for soft spots. Refrigerated, wrapped in plastic, for up to 2 weeks.
Wash bell peppers well. With a paring knife, slice around the edge of the stem. Remove stem. Cut pepper in half; remove remaining seeds. Bell peppers can be stuffed or used in salad and casseroles. They can be baked or grilled. Roasted red bell peppers are excellent. Under broiler or over a grill, char whole peppers on all sides. Place blackened peppers in a bowl and cover. Let steam for 20 minutes. When cool, peel off the slack skin. Remover seeds. Place strips of pepper in bowl with a little olive oil, a crushed garlic clove and balsamic vinegar.