How To Choose Sweet Peppers for Your Garden

The first thing to know is that sweet peppers are only sweet if you let them get ripe.  They're just like an apple or other fruit in that respect.  Green peppers are fine, but when you stir fry or sauté a fully ripe pepper, you will see that sugar start to caramelize in the pan!

Sweet peppers all start out green, then ripen to red or orange or yellow, depending on the variety.  I have noticed in recent years that some of the growers have started labeling the pepper plants they sell as "Green Bell" and then right next to it will be the exact same pepper labeled "Red Bell."  They are the same plant.! They are just tricking you without educating you!  

How will those peppers turn red (or orange or yellow)?  You just let them stay on the plant longer.  It takes a good while longer to get ripe.  That's why those ripe peppers are so expensive in the store.  It costs that farmer a lot of time and resources to grow those peppers longer, and letting them stay on longer decreases the total production of the plant.

Types of Sweet Peppers

In sweet peppers, there are bells and non-bells.  The non-bells can be cherry shaped or shaped like banana peppers.  In bells, I like to choose a mixture of ripe colors.  I also choose some sweet long peppers.  I will use the long ones while still green and then also let some get ripe.  They are usually thinner and I like to use then for pizzas and for pickling to be used for sandwiches and different types of salads.  Try some different varieties of each type to see what grows best in your area and in your garden.  In our area you will see banana peppers, both sweet and hot, for sale.  Although they don't sound as exotic as some, they sure grow well down south, and so they have become a staple in my garden.

While you're looking, pay attention to the "Days to Maturity."  I like to pick some that mature faster because I'm ready to eat!  Note that the days to maturity are not how long they will take to ripen.  You  will have to tack on 2 -3 weeks for that.

All peppers freeze beautifully.  They don't have to be blanched to stop the enzyme process like you would green beans or other vegetables.  All you have to do is cut them up and freeze them.    I would really spread them out in the bag and lay it out flat in the freezer to start with so they don't freeze in a clump.  You can just keep adding to that same bag.  Then you can just break of what you need for a dish next winter.

Now you are fully armed to go out and buy the peppers you really want.  Enjoy them, y'all!!