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Green, Red, Yellow, Orange Bell Peppers

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I have found that when I use only part of a bell pepper, it keeps longer if I first use the flesh from the bottom or sides of the pepper. I cut of slices from the sides, leaving the top and core intact. The core and seeds seem to keep the pepper from beginning to spoil.

- Submitted by IMEATINGWELL 7/3/2011 in Cooking | 2 Comments
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Member Comments

LAMARY9 7/8/2011 8:26:00 PM

    I never thought of this. I will try it. Thank you for sharing.
MOTTAMAMALOU 7/3/2011 7:13:00 AM

    I shall try this.

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