Peppers, Sweet

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Peppers are the fruit of a plant related to tomatoes, eggplant, and potatoes. Both sweet and hot peppers are members of the Capsicum family. They have fleshy walls and a hollow interior, with a seedy core just below the stem. Also called bell peppers.
  • Related Varieties: Green, red, yellow, orange, and purple peppers are widely available.
  • Evaluation: Shiny color; well shaped; no soft spots or shriveling.
  • Preparation: Wash. Cut in half lengthwise and remove core, seeds, and white membranes. Peppers to be julienned or diced may have the interior ribs trimmed. Or leave whole (as for stuffed peppers) and cut out core from the end. Peppers are often roasted and peeled as preparation for use in recipes (see Figure 10.14).
  • Percentage Yield: 82%