Potpourri of Peppers

Stuck in a rut reaching for the same peppers every time you visit the grocery store? Bell peppers are a great way to boost nutrition, but you can expand your list of tried-and-true kitchen staples with these varieties:

• Banana peppers. Found fresh or pickled in jars, these mild-tasting peppers look like the fruit for which the peppers are named. These peppers are often mistaken for spicy Hungarian wax peppers.
• Jalapeno peppers. Celebrated as the quintessential "bad boy" of the chili pepper clan, these tiny peppers actually vary quite a bit in the level of heat they deliver.
• Cubanelle peppers. With a deeper flavor than bell peppers, slices of these long yellow peppers are ideal in stir-fries or on a home made pizza.
• Chipotle peppers. While some grocers carry fresh chipotle peppers, most cooks take advantage of chipotle peppers that are canned in adobo sauce. The peppers are somewhat spicy and have a smoky flavor.

For a change of taste, try pureed roasted red peppers as a sauce.

Freezing Green Peppers

• Chop onions or peppers and spread in thin layers on cookie sheets. Place cookie sheets in freezer until frozen. As you remove the onions or peppers from cookie sheets. break up to eliminate large hunks. Place in storage bags and freeze until needed.

See also: Sweet Red Peppers

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