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Green Holland bell peppers are baby in size. The smooth skin is firm, glossy, and bright green with thick-walled, pale-green flesh that is juicy, crisp, and succulent. Inside the flesh, a hollow cavity contains very small, cream-colored seeds and a thin membrane. Green Holland bell peppers are crunchy with a grassy, mildly bitter taste.
Green bell peppers are best suited for both raw and cooked applications such as baking, sauteing, roasting, and grilling. You can use green bell peppers in green salads, salsa, sandwiches, and pasta. Green bell peppers pair well with tomatoes, corn, red onion, onions, garlic, potatoes, chickpeas, cilantro, peaches, coconut milk, ground beef, turkey, shrimp, eggs, rice, quinoa, and couscous.
Store unwashed peppers in the crisper drawer of the refrigerator and they will keep up to one week.
