How Long Are Bell Peppers Good For (And Why)?

Exact Answer: Between 1 And 2 Weeks

Bell peppers are versatile and healthy vegetables that can be eaten raw, cooked, or pickled. They also make great additions to salads and stir-fries, and they have a crisp, crunchy texture and a sweet flavor. 

When it comes to how long they are good without spoiling, the answer is anywhere from 1 to 2 weeks, depending on their condition and storage methods used. 

The USDA recommends washing bell peppers before eating them to remove any bacteria on the skin’s surface from handling or growing inside the fruit. It is better to store them in a cool dark place like a pantry or refrigerator drawer for best results.  

How Long Are Bell Peppers Good For?

Bell peppers are a vegetable that can be eaten raw or cooked. Bell peppers will last for about two weeks in the refrigerator’s crisper drawer, and Bell peppers are considered suitable for about 1 to 2 weeks.

Once bell peppers are picked, they will need to be refrigerated—optimal for up to 1-2 weeks. One freeze bell peppers at 0°F, so if one finds a yellow butter pepper too ripe or just plain done with that pepper, freeze it. Whole peppers will last longer than diced or minced varieties.

Bell peppers are considered to have a 2-3 week shelf life. However, this assumption is made about bell peppers stored at refrigerated temperatures of 40 degrees F or below. 

Bell peppers stored at room temperature will only last 1-2 weeks before their quality starts diminishing. The sooner one cuts or cooks the vegetables, the better because exposure to air causes them to age more quickly, leak water, and lose their flavor.

Bell Peppers are best served cooked but can last for up to 2 weeks in the fridge or a few months in the freezer. They should be dressed with lemon juice, olive oil, salt, and pepper before stocking into the fridge. 

If one needs to store bell peppers for an extended period (more than two weeks), coat them with vegetable oil by brushing on both sides, inside and out-and one teaspoon of dried herbs or ground spices mixed. 

Why Would Bell Peppers Be Good For So Long?

Bell peppers are the most common modern variety of sweet pepper, and they were developed in Mexico. They start green and ripen to red or yellow before they’re harvested, and their flavor goes from fresh, salty, savory to sweet, savory-sourish, nutty etc. 

Bell peppers get sweeter as they age naturally on the plant (similar to bananas), although some varieties such as rocoto will remain mostly savory through ripening.

Bell peppers look great and taste delicious. One can easily impress their family with this healthy, long-lasting bell pepper recipe. Add one tablespoon of olive oil to a frying pan, then sauté the bell peppers for twenty minutes at medium heat.

Add two cups (400 grams) of water to cover the bottom of the pot and four tablespoons (60 grams) of butter. When the butter melts, add 1/8 teaspoon salt and stir to mix it evenly with other ingredients. 

Cover and let simmer for thirty minutes until desired softness is achieved. Let stand covered for about five minutes before serving so flavors can come together and serve as desired! 

They have a high vitamin content, including A, which is lacking in many other vegetables.

They also boast a lot of antioxidants- the red varieties contain lycopene and beta carotene, while green ones are loaded with dietary fiber and provide more iron to the diet. There’s a good reason one will find them on a healthy plate.

They taste like a sweeter and more crisp type of what we would call a green pepper.

Conclusion

To get the most out of bell peppers, place them in an airtight container away from light and heat, preferably in the lower part of the refrigerator where it’s coldest. Storing this way, they’ll hold their color well without discoloring for up to 3 months or more.

It is better to cook if the bell pepper shows any signs of wrinkled or soft skin, although it is not ideal as raw. Remember that bell pepper can only last for a short time when it is left at room temperature. This way, it tastes excellent longer and prevents it from shriveling.

References

1. https://www.sciencedirect.com/science/article/abs/pii/S0378377405001745 
2. https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.1991.tb00178.x