Bell Peppers

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.