When shopping for peppers, make sure you choose firm, well shaped peppers with thick brightly colored flesh. For each serving allow 1/2 or whole pepper. If you are planning to use peppers within one week, place them unwashed in crisper section of refrigerator.
To prepare whole peppers, slice off top and rinse out all seeds.
If you want peppers shelves, cut them in half lengthwise or crosswise.
Cut peppers in half, remove stems, and rinse and cut away seeds and pith;
then cut into slices, slivers, strips, or chop them. When you plan to stuff or
bake peppers, it is better to parboil them: drop pepper shells or whole
pepper into boiling salted water. Boil for 3-5 minutes, remove, rinse, and drain.
Green and red peppers can be used in various recipes.
To saute green peppers, rinse and seed them and cut in slivers. Heat oil in a pan, add peppers, cook over high heat, stirring often until peppers begin to lose their
crispness. Serve hot or warm.
To cook Italian Style peppers, rinse green peppers, cut in strips. Heat oil and
butter in a frying pan. Add pepper and minced garlic. Cook, stirring often, until peppers are light brown. Season with salt, black peppers, oregano leaves. Cover and cook for 15 minutes over low heat.
To bake peppers, cut them lengthwise into quarters, rinse and remove seeds.
Arrange peppers skin side down in a baking pan. Sprinkle pepper with seasoned crumbs or just regular seasonings of your taste, drizzle with olive oil. Bake uncovered in 375 oven for 45-50 minutes. Cool; squeeze lemon onto each quarter and serve.
To make butter-steamed peppers. Chop 1 onion, then melt some butter in a
frying pan and cook onion until soft. Turn heat to high and add seeded, sliced peppers and water; cover, cook until tender, remove cover, salt to taste. Add cheese, if desired, stir until cheese is melted.