You can now read 10 articles a month for free. Read as much as you want anywhere and anytime for just 99¢.

short order

Perfect time to pick a pepper

Bethany Graber for the boston globe

Continue reading below

Few vegetables can boast such a spectacular command of the color spectrum as bell peppers. Though they are available all year, mostly imported from Holland, bell peppers are at their peak now, growing in an array of rainbow shades. They have a distinctive flavor that differs just slightly depending on the color of its flesh. Green and yellow are bright and sharp. Orange, red, and purple are softer, with a hint of sweetness. Though perfectly delicious raw on a crudite platter or tucked into the lunchbox, cooking mellows them. This allows the peppers to play well with other summer vegetables in dishes such as ratatouille and succotash. Other specialties that highlight the unique fleshiness are peperonata, an Italian stew with tomatoes and onions, or a stuffed dish of hollowed peppers filled with a beef-rice mixture and topped with cheese. These beauties give the Crayola box a run for its money. Available at farmers’ markets and farmstands.

BETHANY GRABER

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week