Red Tinker Bell Peppers
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Red Tinker bell peppers have a deep red flesh color, offering a sweeter, fruitier flavor than mature red bell peppers. The texture is firm, crisp and juicy. (Scoville units: 0-100).
Red Tinker bell peppers are typically available spring through early winter. Intermittent gaps occur during the season due to shipment scheduling from the European growers.
An excellent source of vitamin C, four ounces of raw red bell pepper has about 30 calories. Having a higher sugar content and nutritional value when red and ripe, unripe green bell peppers have 5 calories fewer than their ripe counterparts and less nutrients.
Red Tinker bell peppers are most often used for display. Their uniform shape, size, color and attached stem are ideal for centerpieces or as vessels. They may also be used in lightly cooked or fresh preparations such as salads and appetizer recipes. Pair with Green and Yellow Tinker bell peppers, fresh parsley and cilantro, cucumbers, jicama, soft cheeses, meats and grains. To prepare, cut off tops; remove seeds and veins; rinse well. For optimum flavor and texture, use within one week. Peppers may be frozen, but crispness will be lost.
In recent years many more varieties of bell peppers have become available. Originating in Holland, these small-sized, hot house-grown bell peppers are a relatively new variety. This very early, miniature bell pepper is produced on vigorous and spreading high bushes.
Recipes that include Red Tinker Bell Peppers. One is easiest, three is harder.
|No Recipes||Sweet Pepper Upside-Down Cake|
|A Full Measure of Happiness||Roasted Red Bell Pepper Pesto|