by Chef Justin Timineri Florida's Culinary Ambassador

It's time to sweeten the pot with Florida bell peppers. Bell peppers are in season from October through July, so now is your chance to enjoy them during the peak of freshness. These beauties have so much color and zippy flavor that they make any dish seem special. Choose from green, red, yellow, orange, purple, "chocolate," and even white varieties—each packs plenty of juicy crunch and tangy, zesty taste.

Bell peppers are as bright and shiny as Christmas ornaments! Few foods are prettier. The taste is complex, with different notes and layers. Green peppers have a subtle hint of bitterness, while red, yellow and orange peppers have a sweeter, almost fruity flavor. Did you know a green pepper is simply a red pepper that isn't ripe yet? This explains why the reds are sweeter. As the fruits mature (yes, a pepper is technically a fruit), the sugar content increases.

Bell peppers are an excellent source of dietary fiber and vitamins A and C. In fact, green peppers have twice the amount of vitamin C of orange juice, while red peppers have six times as much! Red peppers also contain lycopene, a powerful antioxidant shown to reduce the risk of certain cancers. Both red and green peppers are low in calories and free of cholesterol and saturated fat. When shopping, look for firm, well-formed, relatively heavy peppers with taut, shiny skin. Avoid peppers with soft spots, bruises, scars or watery-looking blemishes. Green peppers with streaks of red will be sweeter than solid green ones—but don't purchase them in hopes they will get redder and sweeter on your windowsill. Peppers stop ripening as soon as they are picked.

You can store peppers for up to five days in the refrigerator. Keeping peppers in a plastic bag is a good idea, since they need humidity to stay succulent and fresh. Don't store peppers near ethylene-producing foods (like peaches and pears) or they will rot quickly. In general, green peppers will keep a little longer than red peppers, since they aren't as far along in the ripening process.

Florida Sweet Bell Pepper Soup

1/4 cup olive oil
4 large Florida bell peppers, stem, ribs and seeds removed and discarded; flesh diced
1 medium Florida potato, diced
1 small onion, roughly chopped
1/2 tsp. kosher salt; more to taste
1 generous pinch red pepper flakes
1 1/2 cups simmering low sodium vegetable stock; more if needed
Light sour cream, for garnish
4 small sprigs fresh Florida dill

In a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Remove from heat.

Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or a food mill. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.

Serve warm or cold, garnished with a dab of sour cream and a sprig of dill.

Florida Three Pepper Salad

1 red Florida sweet pepper, cored and seeded
1 yellow Florida sweet pepper, cored and seeded
1 orange Florida sweet pepper, cored and seeded
1 small sweet onion, peeled
1/4 cup chopped fresh Florida parsley or fresh basil leaves
Kosher salt and freshly ground black pepper, to taste
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
1/4 cup (2 ounces) crumbled feta cheese

Slice sweet peppers into matchstick-size pieces and place in a large bowl. Slice onion into matchstick-size pieces and add to the bowl. Add parsley or basil. Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well.

Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again and sprinkle with crumbled feta cheese.

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