Bell Peppers Recipes
Audrey Said:Why are green bell peppers cheaper than red and yellow ones?
We Answered:They are the same plant, but green peppers haven't ripened yet. They have to stay on the plant another few weeks ro ripen into red or yellow peppers, and since the farmers can't pick and ship as often, this eats into their profit and they make it up by charging more wholesale.
Neil Said:How long will green bell peppers grow?
We Answered:Peppers are tender perennials, so unless they are killed by frost, drought, disease, etc., they will live for many years. Peppers do need lots of sun and warm weather (and, of course, their pollinators) in order to set fruit, so put your plant back outside when the weather warms up again. Cutting the plant back, as the other answerer suggests, will help also, as will adding some compost to the soil. One interesting note about peppers: once they carry a certain "fruit weight" they will not produce any more flower buds until some of the fruit is removed - the plant's own protection against breakage from too many peppers! So, to keep your plant producing, pick and enjoy the peppers often.
Katrina Said:What's the difference between yellow, red, and green bell peppers?
We Answered:There are many varieties of bell pepper and the red and yellow ones have been allowed to ripen, so they do taste a little sweeter. Some bells don't turn color, but the purple, red, yellow, orange ones you see in the store are those colors just because they're ripe. Try one, you might like it!
Jeanne Said:How to make stuffed bell peppers without tomato sauce?
We Answered:Could you use a roasted red pepper sauce in place of the tomato sauce?
1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper
In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
Jessie Said:Why do my bell peppers have soft brown spots on them?
We Answered:It could be from the sun. I had the same problem with mine. I just cut the bad part out. Sometimes the peppers would totally rot on me, if I left them on the plant too long.
I found this link, hope it helps. I disagree, however. My peppers were watered regularly.
One more thing-I don't know if you're new to growing vegetables or not. But my garden was much healthier if I "rotated" my "crops". In other words, don't plant peppers in the same spot next year, as you did this year.