(Green bell peppers are simply less ripened versions of red and other brightly colored bell peppers. Peppers must ripen longer on the vine to achieve their red, yellow, orange or purple hues. During the end of the harvest season this time of year all types of bell peppers are available at great prices, with the greens being the most economical.

Feel free to snack on peppers with abandon: They are a good source of vitamin C, according to the book "Foods That Harm, Foods That Heal," and one medium pepper contains just 32 calories.

California supplies most of our bell peppers, but many also now come from Mexico. Choose bright-colored peppers with firm, smooth skins and no soft spots. If roasting or baking peppers, select similarly sized peppers so they'll finish cooking at the same time.

Don't wash them until ready to use because excess moisture will quicken spoilage. Bell peppers will keep, refrigerated, in a plastic bag for up to 5 days. You also can freeze them, according to the University of Illinois Extension Office. Wash and core the peppers, then chop, dice or slice, according to how you plan to use them. Spread peppers in a single layer on a tray or a cookie sheet; place the tray in the freezer for an hour or longer. Transfer peppers to freezer bags. Freezing up to six months is generally recommended for best results.

Serve raw as a crudite for a dip or chopped in salads. Peppers can be steamed, stir-fried, stuffed and baked. Green bell peppers, along with onions and celery, make up what is often described as the "trinity" of flavors crucial to Creole dishes such as gumbo. Roasting sweetens the flavor of all bell peppers: Simply quarter and seed peppers, coat lightly with olive oil if you like and place on a baking sheet; roast at 400 degrees for 20 minutes, turning once or twice, until lightly charred.