We grow a variety of sweet peppers at Sub Edge from green bell peppers to cubanelles to sweet Italian frying peppers to lunchbox peppers.

Storage: Peppers will keep for one or two weeks stored unwashed in a paper bag in the refrigerator.

Preparation: For general usage: slice in half lengthwise, then remove the stem, core, seeds, and white veins. Sweet peppers are great raw, served as part of a vegetable platter, in a salad, or on sandwiches. Peppers can also be steamed or sautéed and added to soups, stews, casseroles, omelets, quiches or stir-fries.