Storage
Sweet peppers are best stored in a cool place (approx. 12-15 °C). Preferably in the original packaging or a paper bag. This is because packaged peppers stay fresh for longer.
Movie: In this video, Winston Post shows how peppers are stored.

Do not store fruit vegetables, such as sweet peppers, in the refrigerator, as fruit vegetables want to ripen a little longer. Too cold a temperature disrupts this process.

If stored properly, sweet peppers will keep for up to a week.

Peppers can also be frozen.
Movie: In this film, Winston Post shows you the best way to freeze sweet peppers.

Raw peppers can also be kept in the freezer. Just before freezing, blanch them for 1 minute (heat briefly). At a minimum of -18 °C, sweet peppers will keep for up to 12 months in a well-sealed container or bag.

Do you have any leftover sweet peppers? Then you can keep these leftovers in a sealed container in the fridge for 2 days or in the freezer for 3 months.

How do I know if a sweet pepper is no longer good? A sweet pepper is going mouldy or has rotten spots. You can tell when it has deteriorated by looking, smelling or tasting it.

Preparing
Wash the sweet pepper. Remove the seeds and the stem end. You can also keep the stem end for decoration. For example, when halving or when putting the 'lid' back on a stuffed sweet pepper.

Movie: In this film, Nederland Proeft shows you the best way to skin sweet peppers.

Storage times

Raw
Cool place: 7 days
Deep-freeze: 12 months

Cooked
Refrigerated: 2 days
Deep-freeze: 3 months

Preparation times

Cooking: 5 - 9 minutes
Stir-frying: 5 - 7 minutes
Microwave oven: 1.5 - 3 minutes
Grilling: 3 - 5 minutes
Braising: 10 - 15 minutes
Steaming: approx. 10 minutes

Cleaning the orange sweet pepper

Wash the sweet pepper. Cut a cap off the pepper. Break the stem end of the cap. Cut the seeds out of the sweet pepper. You can also keep the stem end for decoration. For example, when halving or when putting the 'lid' back on a stuffed sweet pepper.