1 food 5 ways: bell peppers: perk up your menus with a peck of these beauties

Most of us take bell peppers for granted. Just like celery and onions (two other under-appredated veggies), bell peppers are always in stock. They're often used as a flavoring agent. And they pretty much taste the same, whether you buy them in January or July--or so you may think.

Actually, native bell peppers are sweeter and juicier at this time of year than any other. Late summer and early fall are when production peaks, and jewel-hued bells are more likely to come from local sources. Plus, the red and yellow varieties, which can cost up to $5 per pound out of season, are also cheaper.

Another thing you may not know is that most of the peppers you buy are actually red varieties--even if they look green, yellow, orange or the more unusual white or brown. Green peppers are simply picked before they ripen to red. Ditto for many varieties of purple, chocolate and white peppers, which will turn scarlet after a week or so if left on the vine. Only certain types of yellow and orange peppers retain their original hue when fully ripe.

Red. yellow and orange peppers tend to be sweeter than other colors, though the tangier flavor of green peppers is a better fit in certain cuisines. Cajun cooks in particular favor green peppers: They're part of the "Holy Trinity," a mixture of diced celery, onions and peppers used as a flavor base for everything from red beans and rice to gumbo.

When selecting peppers, choose those that are wrinkle-free and feel heavy. "Firmer peppers are more likely to have matured on the plant," explains Tim Hartz, a vegetable crop specialist at the University of California. Davis. "Smooth skin and heft also mean thick pepper walls--important since that's the part yon cook with." Store them in a plastic bag in the fridge (just be sure they'redry). And wash them well just before using--bell peppers are one of the most highly fertilized vegetables.

The following recipes showcase bell peppers in everything from a stuffed veggie recipe to a sweet and savory caramelized tart. But the pizza sauce of puttied red peppers is true proof of their versatility. After all, you can't make that with a stalk of celerv!