How to choose: Red peppers are simply mature green peppers; yellow and orange peppers are different, sweeter varieties. Keep your eye out for shiny, unblemished, wrinkle-free skins, regardless of color. Peppers should be firm when you buy them.
How to store: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.
Shelf life: Red and yellow peppers will last four to five days; green, about a week.
Best uses: Peppers stand up well to grilling, baking, and sautéing. Roasting makes them smoky. One quick summer side dish: Cook a box of couscous and stir in 1 diced bell pepper, a can of chickpeas, 2 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, and salt and pepper.