Description:
Tanimura & Antle bell peppers are available in red, yellow and green. All bell peppers start green, with red and yellow peppers staying on the plant to mature and ripen resulting in a sweeter pepper. Bell peppers are an excellent source of vitamin C.

Selection Tips:
Peppers should be brightly colored, firm and plump. Avoid discolored (sunburned) peppers

Storage Tips:
Store bell peppers in the crisper or produce drawer of the refrigerator. Wash right before eating.

Preparation Tips:

• Tanimura & Antle bell peppers can be used to add flavor and color to several recipes.
• Brush pepper halves with olive oil and place on the grill skin-side down. Grill until tender, turning halfway through cooking time.
• Slice or chop and add to stir-fries, omelets, soups and salads.
• Roast peppers under the broiler or on the grill until skin blackens all over. Place in plastic bag or wrap in aluminum foil for a few minutes. When cool, peel skin with knife to remove.
• Stuff peppers with rice and cheese and roast. Cut off the top and remove seeds and white veins. Fill with stuffing, replace top and roast in oven until heated through.
• Sauté with onions to top grilled sausages, steaks or fajitas!

Recommended Recipe:
Roasted Peppers & Onions

Additional Storage Information:
Ideal Storage Temperature: 34° -36° F/90-95% relative humidity. Refrigerate immediately after receiving. First in/first out rotation. Store in area with good circulation.

Merchandising Tips:

• Tanimura & Antle bell peppers are excellent stuffed and roasted.
• Cross Merchandise with boxed rice blends and shredded or crumbled cheese.
• Merchandise with fajita season mixes, cheese and Tanimura & Antle sweet Italian onions.

Safe Produce Handling Suggestions:

1. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
2. Wash hands with hot soapy water before and after handling fresh produce, as well as after using the bathroom, changing diapers, or handling pets.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

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