Peppers will keep 1-2 weeks when stored in the crisper drawer of the refrigerator.

Green bell peppers are best suited for both raw and cooked applications such as baking, sautéing, roasting, and grilling. When used fresh, the pepper can be chopped and tossed into green salads, sliced as an appetizer for dips and spreads, chopped for salsa, or layered on sandwiches for an added layer of crunch. Green bell peppers can also be roasted and served over pasta, baked into casseroles, chopped into stews, cooked into a frittata, mixed into curries, or halved, stuffed, and baked with cheeses, meats, and grains. Green bell peppers pair well with tomatoes, corn, red onion, onions, garlic, potatoes, black beans, chickpeas, cilantro, peaches, coconut milk, ground beef, pork, turkey, shrimp, eggs, rice, quinoa, faro, and couscous.
In Louisiana, Green bell peppers are one of the major ingredients used in the “holy trinity” of Cajun or Creole cooking along with celery and onions. The holy trinity is a variant of the French mirepoix, which is a combination of onions, celery, and carrots and these three ingredients are the base of stews, soups, gumbos, jambalaya, and crawfish étouffée, providing flavor and depth to the southern style of cooking.

Green bell peppers are an excellent source of vitamin C and also contain vitamins A, B6, and K, potassium, folic acid, fiber, and beta-carotene.