It’s harvested before ripening, which preserves its green color and milder taste. Often found pickled or dried, green pepper is ideal in creamy sauces, with white meats, fish, vegetables, or soft cheeses.

Though less common, it can also be used in infusions, lending a subtle aromatic quality to broths or herbal teas.

Suggested use:
Sauté crushed green pepper in butter, deglaze with a splash of cognac, and stir in cream. Simmer and serve over grilled steak or chicken breast. A smooth, elegant twist to classic dishes.