Snack Peppers

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.