Green Bell Peppers
Green bell peppers are identified by their bright green color and their distinctive bell-like shape. The skin should be firm, waxed-shiny, and bright. The flesh will be slightly thick and very crisp and moist with minimal seeds. Bell peppers are mildly sweet. Choice grades are identified by their slightly miss-shaped appearance and can vary from small to ex-large in size. Color can vary slightly from pale green with tinges of yellow to full, bright green.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler.
» Bell peppers are extremely susceptible to dehydration (shrivel and pitting) from cooler fans.
» Bell peppers will turn yellow and pale green from exposure to ethylene gas.
» Always immediately remove decayed bell peppers and discard.
» Do not stack heavy objects on top of bell peppers. They can easily be crushed or bruised.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Bell peppers have an expected shelf life of 4-5 days. Plan to rotate frequently to maintain quality.
» Green bells are more sensitive to chill damage than colored bell peppers.
» Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Use the bell pepper completely, do not store partially used product back into the cooler for extended periods of time.
» Bell peppers are field grown and packed and need to be washed prior to preparation.
» Store prepared product in refridgerator.