Peppers are full of vitamins and antioxidants and add flavor to any dish.  I use them often.  If you don't like them; leave them out.  If  you prefer hotter, substitute the peppers you like!

Bell Peppers:  Cut peppers in half the long way starting at the end opposite the stem (blossom end) Cut almost to the stem, then pull apart.  The stem and most of the seeds will remain on one half.  Cut around stem and seeds and discard.

Other Peppers: Follow the same basic technique.  For hot peppers you should wear gloves and avoid touching your eyes.  The seeds and ribs contain more heat than the flesh; use according to taste.

To Store:

They will keep several days on the counter and up to 10 days in the refrigerator.

Cooking Peppers:
     For recipes see One Dish Dinners

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