Red peppers, get em' while they're fresh

So, I'm a nut for red peppers, as the result of my trip to the Nashville Farmer's Market last weekend show. Here's my rationale for buying 20 peppers shown here: $1.50 for 2, support local farmers in Ridgetop, TN (northern Davidson County), 20 minutes of chopping in summer = hours of enjoyment in deep winter (or however deep winter can really be in Tennessee).

Think about it. If you want red pepper in the fall, winter, etc. they're usually grown in Mexico, or a greenhouse, and cost $4-5 per pepper. Given, you're paying the luxury price of having a summer vegetable out of season, so that goes back to my getting LOTS while they're fresh, local and cheap, and then freezing them.

If you think peppers are a pain to cut, you might not be cutting them the easy way. Simply take a chef's knife and it's "off with their heads."

Next, you can halve or quarter the peppers for freezing, which at first looks a bit violent or medical, kind of like a bag o' bloody somethings. : )

Erin swears these peppers are watery and nasty; I insist that if you're stir-frying, sauteeting, etc., simply defrost them and they're fine .. and TASTY!