Sweet Bell Pepper Finale
The name of this pepper is Purple Beauty. But I think it should be named Black Beauty. They are so pretty, I’ve left them on the plant until the last-minute. Growing profusely, bell peppers love the cooler days at the end of summer,
The sturdy stemmed plant grew to about 2 1/2′ tall with plenty of leaves to shade the peppers from the sun.
This bell pepper grows on compact plants producing blocky, deep-purple peppers. The mild, sweet flavored peppers are loaded with vitamins C, A and beta carotene.
Purple beauty matures to bright red.
I grew one plant of several varieties this year, including red, yellow and chocolate-colored bell peppers. The purple beauty was the most prolific. Plant production really picked up after the temperatures cooled.
Bell peppers don’t have to be staked. The stakes are just a precaution because a sudden wind storm can snap a loaded pepper plant.
Purple Beauty – Capsicum annuum is thick-walled, mild flavored and juicy like all bell peppers. These shiny dark peppers turn green when cooked. Close your eyes and you can’t taste the difference between green, purple or red peppers.
The purple pepper is so dark it looks black.
All the peppers, large and small must be picked before the first fall frost.
If there are more peppers than can be used fresh, chop and freeze them for winter use. I chop or cut the bells into strips and freeze.
This assortment of frozen chopped peppers are perfect to add to soup, stew, chili and casseroles. Bell pepper strips are perfect to use in fajitas and stir-fry.
I grew these black bells from Peaceful Valley organic seed.
Heaps of peppers, a rainbow of colorful bells and every Anaheim and Poblano had to brought in before the first freeze. There are several ways to quickly preserve those peppers while they are still crisp and fresh.
I canned a couple of half pint jars of roasted red peppers. Most bell peppers are chopped and frozen. Chilies are roasted, peeled, chopped and frozen into ice-cube trays.
Yellow peppers will make a tasty golden salsa.
Roasted red peppers are perfect for pasta dishes and antipasto trays. Chopped frozen peppers, can be dropped directly into pots of chili, vegetable soups and baked dishes. Roasted chili peppers will brighten winter casseroles, enchiladas, stews.
Although larger than cherry or grape tomatoes, cocktail tomatoes are a smaller variety tomato. These round, red, blemish free cocktail tomatoes have a good sweet/acid balance.
Heat a large skillet over high heat, add oil. Add peppers to the hot oil, tossing to stir. Cook for about 3 or 4 minutes or, until skins are blistered and peppers are softened. Transfer to a bowl, sprinkle with salt, and toss to coat.
Sizzled in olive oil and sprinkled with salt, the flavor of these delicious peppers is down right tasty. Course salt will add not only flavor but also some texture to this simple summer appetizer.
A small version of a butterfly bush that blooms all summer. Attractive to butterflies, hummingbirds and bees, but deer resistant.
