Orange bell peppers are small?in size, deep orange color with a green stem. Underneath the skin, the pale orange flesh is thick, juicy, crisp, and succulent, with a hollow cavity that contains very small, flat cream-colored seeds and a thin membrane. Orange Holland bell peppers are crunchy with a sweet taste.
Orange Holland bell peppers are best suited for both raw and cooked applications such as baking, roasting, grilling, and saut?ing. When used fresh, the peppers can be chopped into salads, sliced and served as an appetizer with dips, or made into a chutney or gazpacho. They can also be saut?ed with eggs, cooked into pasta sauce, blended into a soup, grilled on skewers, stir-fried with other vegetables and meats, or served with tacos. In addition to cooked preparations, Orange Holland bell peppers are commonly hollowed and used as a serving vessel for soups, dips, and stuffing. Orange Holland bell peppers pair well with garlic, onion, green onion, ginger root, fish, poultry, tofu, shrimp, sesame oil, couscous, rice, cilantro, basil, oregano, pesto, potatoes, olives, feta, parmesan, avocado, and tomatoes. The peppers will keep up to one week when stored unwashed in the crisper drawer of the refrigerator.