Bell peppers, along with chili peppers, originated in South America and have been cultivated for thousands of years. Yellow bell peppers are sweeter than the more common green bell pepper.
Bell peppers should be firm to the touch, free from blemishes, and with a skin that is tight (you don’t want to see or feel wrinkles).
Remove the core and seeds and slice and dice as your recipe requires. Consider highlighting the natural sweetness of a yellow bell pepper by eating them raw on a veggie tray, diced into a salad, or lightly sauteed or grilled as a side dish. They add great color to your plate and their raw, fresh crunch is addictive!