Bell Pepper

How to store:

Store peppers at 55°F for up to two weeks.
Peppers will keep in the refrigerator if it is not too cold; rinse the fruit with water, pat them dry, and place them in a perforated plastic bag in the crisper section of the refrigerator. (You can purchase perforated plastic bags or make your own by punching 20 holes in a medium-size bag; use a hole punch or sharp object.)
Peppers should not be stored at temperatures cooler than 45°F. Peppers stored at temperatures too cool will soften or shrivel and can develop pitting, water-soaked areas, and decay.
Harvested peppers that have begun to change color will continue to ripen when kept at room temperature for three days. Peppers that haven’t begun to change colors but are at or near full size can be eaten green
Peppers with blossom end rot or sunscald should be used as soon as possible and should not be stored because they will decay more quickly.

Step 1 - Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
Step 2 - Cut onions into strips.
Step 3 - Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
Step 4 - Add oil, swirl to coat bottom of pot.
Step 5 - Add garlic, then fajita meat.
Step 6 - when almost cooked add onions then peppers.
Step 7 - Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
Step 8 - You want the peppers' skins to get brown patches; cook until tender-crisp.
Step 9 - Sprinkle with salt, stir and serve on tortillas with cheese and salsa.

Bell pepper are mild and can be red, yellow, orange, green, white or purple.