Bell peppers are the sweet, non-pungent members of the Capsicum annuum family, prized for their crisp texture, juiciness, and vibrant colors. Green, red, yellow, and orange peppers are the same fruit at different stages of ripeness, with sweetness increasing as they mature. In the kitchen, bell peppers are valued for their versatility—equally at home raw in salads, roasted for depth and sweetness, or sautéed as a foundational aromatic in countless cuisines.
Cooking with Peppers
Pepper Varieties
Peppers are remarkably versatile and can be enjoyed raw in salads and on sandwiches, or cooked in countless ways. They’re commonly stuffed, roasted, grilled, or sautéed, and play an essential role in breakfast dishes, stews, soups, and sauces across many cuisines.
I enjoy preparing sofritos in the summer with our garden peppers. Junnie loves to pickle hot peppers and give these as gifts to our friends.
Whether used for sweetness, aroma, or heat, peppers adapt easily to both simple preparations and more complex dishes, making them a foundational ingredient in kitchens worldwide.
Beyond bell peppers, the world of peppers spans a remarkable range of heat, flavor, and regional identity. Mild varieties like Anaheim and poblano offer earthy depth, while jalapeño and serrano bring fresh, bright heat. Hotter peppers such as habanero and Scotch bonnet contribute fruitiness alongside intense spice, and dried chilies—like ancho or guajillo—add complexity and smokiness. Each variety brings its own balance of heat, aroma, and character, allowing cooks to fine-tune both flavor and intensity.
Paring & Cutting Bell Peppers
Prep Time: 5 min
Cooking Time: 0 min
Yield: 1 portion
Ingredients
1 ea Bell Pepper
New Title
How to Prepare Sliced & Diced Peppers
Wash the peppers in cool water; there are several ways to pare a pepper...
Many cooks simply slice the top (area where the stem is) off about an inch from the top-and discard this whole piece. This seems very wasteful to me!
A better method is to place the pepper on it's side, on a clean cutting board. Split the pepper in half and then quarters the long way with a small chef's knife. Then simply pare out the seeds and veins from the pepper. These are eaten in some countries-so consider using these in salads, soups etc...
I like to use a paring knife and cut down from the top area where the stem is to the bottom (on four sides and then simply peel the pepper quarters down from the vine stem. This could be dangerous for beginners until you get very comfortable using a paring knife.
There are a variety of delicious meals with peppers. I like to stuff pepper halves or quarters with ground meat and bake, dice or slice the peppers and use in salads or soups-Sausage & Peppers is a classic!
Roasted pepper halves is also fantastic... Simply drizzle with olive oil, salt and pepper and bake or roast.
I recently volunteered to prepare vegetable paella for a church Bible group potluck. I was very excited to develop a delicious, new paella recipe and spent time preparing fresh vegetable stock with flavors of the Mediterranean. I always prepare vegetable and fish stocks fresh, as I intend to use them. I’m not a fan of bases or frozen stocks but I sometimes add a small amount of quality base to my stocks. A vegetable stock with mirepoix, cabbage, mushrooms makes sense in certain applications, for certain recipes—but why would we use a mushroom or cabbage-forward stock in a paella? It doesn’t make culinary sense. Paella is a Mediterranean dish originating in the Valencia region of Spain as a humble meal cooked on an open fire. I’ve enjoyed wonderful paella meals in Valencia prepared with water-not stock, prepared with rabbit, snails and local beans. While traveling through Spain this spring I researched and sampled many styles of paella… no mushrooms, no carrots, no celery and no cabbage.
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable.
Chefs often share a bond that transcends politics, religion, and borders. While working in Saudi Arabia with a diverse group of chefs, I experienced this firsthand on my final day. To mark the occasion, they prepared special dishes representing their home countries—a generous feast rooted in tradition and pride. At the center of the table was a beautiful tray of stuffed peppers, zucchini, cabbages, squash, and other vegetables, each prepared with care and respect. As we shared the meal, the chefs beamed with pride, and the room filled with a sense of genuine camaraderie. It was a powerful reminder that food remains one of the most universal languages we have.
I remember a chef teaching me to carefully slice the center seeds from a zucchini and then prepare beautiful dices for a ratatouilli. The seeds and center area get soft and mushy before the outer 'meaty' section of the squash cooks.
Lobster macaroni and cheese is my all time favorite version of Mac and Cheese... I make it by preparing a classic lobster sauce, (flambé and all) and blending it with Béchamel sauce, macaroni and sweet, tender chunks of freshly poached lobster. Macaroni and cheese with pancetta
Culinary Basics: The Art of preparing Stocks
Paella is a Mediterranean dish originating in the Valencia region of Spain. It is a humble meal, originally cooked on an open fire. I’ve enjoyed many wonderful paella meals in Spain. In Valencia I had a local paella with rabbit, snails and local beans. Short-grained rice is always used to prepare Paella, there are several great Spanish varieties like Bomba and Calasparra , prized for absorbing the delicious, flavorful stock and flavors of the ingredients without getting mushy. This is important for creating the dish's signature, crusty bottom layer called the socarrat. Paella is all about the rice!
I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable.
Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons. Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.
Oranges are fantastic in Baking & Pastry. I developed a delicious dessert for the CMC exam (Healthy Cooking) challenge featuring Orange Creamsicle Sorbet with Roasted, Candied Pineapple and Fruit Strudel... with plenty of guidance from the amazing CIA Pastry Instructors! Types of Oranges: There are several distinct varieties of oranges, each with unique characteristics and flavors. The most common type is the Navel orange , recognized for its seedless, sweet flesh and thick, easy-to-peel skin. Valencia oranges are another popular variety, primarily known for their juiciness and are often used for making orange juice. Other notable types include Blood oranges , which have a deep red interior and a distinct berry-like flavor, and Cara Cara oranges , characterized by their pinkish-red flesh and sweet taste. Additionally, Seville oranges , known for their bitterness, are mainly used in making marmalade and flavoring liqueurs.