Sweet Bell Peppers and Banana Peppers: Two Summer Staples Worth Stocking Up On
Sweet bell peppers and banana peppers are hitting their summer peak, and right now is the best time to load up — whether you're cooking, pickling, or snacking straight from the bag.
Right Now Is Peak Pepper Season — Don't Sleep On It
There's a short, sweet window every August when sweet bell peppers and banana peppers are at their absolute finest — thick-walled, deeply colored, crisp, and bursting with flavor. That window is open right now, and if you've been putting off a trip to the produce stand, this is your sign to come on out. At Open Air Market Produce Stand on Barbourville Road in London, Kentucky, we've got both varieties stacked up and ready to go, and they are looking gorgeous this week.
Peppers are one of those vegetables that people either use constantly or somehow forget about entirely. But there's no good reason to overlook them in August. Whether you're building out a week's worth of dinners, stocking your freezer, or planning a big batch of pickled banana peppers, the time to buy is when they're fresh, plentiful, and at their peak. That time is now.
Getting to Know Your Sweet Bell Peppers
Bell peppers come in several colors — green, red, yellow, and orange — and while they all start out green, the riper ones take on that signature sweetness that makes them so versatile in the kitchen. Green bells have a slightly bitter, grassy flavor that holds up beautifully in stir-fries, stuffed pepper recipes, and long-cooked dishes like goulash or smothered chicken. Red, yellow, and orange bells are sweeter and more mellow, making them perfect raw in salads, sliced for dipping, or roasted until caramelized and silky.
One of the best things you can do with a haul of fresh bell peppers is roast them. Cut them in half, remove the seeds, press them flat on a baking sheet, drizzle with olive oil, and roast at 425°F until the skins blister and char. Peel away the skin and you're left with sweet, smoky roasted peppers that are incredible on sandwiches, tossed into pasta, layered on a charcuterie board, or blended into a roasted red pepper sauce. If you've never made your own, you'll wonder why you ever bought the jarred version.
Banana Peppers: The Underdog of the Pepper World
Banana peppers don't always get the fanfare they deserve, but anyone who loves them knows just how addictive they can be. Mild and slightly tangy, with a thin, tender wall and a satisfying crunch, fresh banana peppers are a completely different experience from the pickled rings you find on a sub sandwich. Both have their place — but fresh banana peppers open up a whole new world of possibilities.
Slice them raw into a summer salad or alongside cucumbers and tomatoes for a simple garden plate. Stuff them with cream cheese and a little garlic, wrap them in bacon, and throw them on the grill for a crowd-pleasing appetizer that disappears fast. Or chop them up and fold them into egg salad, tuna salad, or potato salad for a bright, mild kick that livens everything up without overwhelming the dish. Fresh banana peppers are also excellent sautéed with onions and used as a topping for grilled sausages, burgers, or pork chops.
How to Pickle Banana Peppers at Home (It's Easier Than You Think)
If you've never pickled anything before, banana peppers are one of the best places to start. They hold their texture beautifully, they don't require a pressure canner, and a batch comes together in under an hour. Here's a simple refrigerator pickle method that requires zero canning experience.
Slice your banana peppers into rings and pack them into clean mason jars. In a small saucepan, bring one cup of white vinegar, one cup of water, one tablespoon of sugar, and one and a half teaspoons of salt to a boil. Stir until dissolved, then pour the hot brine over your peppers, leaving about a half inch of headspace. Add a clove of garlic to each jar if you like, let them cool to room temperature, then seal and refrigerate. They'll be ready to eat in 24 hours and will keep for up to a month in the fridge. Pile them on sandwiches, pizza, nachos, or eat them straight from the jar. Once you make your own, the store-bought version feels like a step down.
Freezing Peppers for Winter: A Game Changer for Your Kitchen
August is also a prime time to freeze peppers for later in the year. Unlike most vegetables, bell peppers don't require blanching before freezing — just wash, dry, core, slice or dice them however you'd like, spread them in a single layer on a sheet pan, and freeze until solid. Then transfer to freezer bags and you've got fresh pepper flavor locked in for soups, stews, fajitas, and omelets all winter long.
A big bag of diced mixed bell peppers from Open Air Market Produce Stand can set you up for months. We're open Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6, with plenty of parking right off Barbourville Road. Grab enough to cook with now and freeze a good portion for later — you'll be grateful come January when you're making a pot of stuffed pepper soup and you've got the good stuff waiting in your freezer.
A Simple Stuffed Bell Pepper Recipe Worth Keeping
Stuffed bell peppers are one of those classic dishes that feel like a project but are actually quite straightforward. Cut the tops off four large bell peppers and remove the seeds. In a skillet, brown a pound of ground beef or ground turkey with half an onion and a clove of garlic. Stir in a cup of cooked rice, a can of diced tomatoes, a teaspoon of Italian seasoning, salt, and pepper. Spoon the filling into the peppers, top each one with shredded mozzarella or cheddar, and bake at 375°F for about 35 to 40 minutes until the peppers are tender and the cheese is golden.
You can also mix in some diced banana peppers with the filling for a subtle layer of flavor that most people can't quite put their finger on but always appreciate. It's a hearty, satisfying weeknight dinner that stretches a few ingredients into something that feels genuinely special — and it starts with a good pepper. That part we can help you with.
Come See What's Fresh This Week
Sweet bell peppers and banana peppers are just two of the many things piled high at Open Air Market Produce Stand right now. Since 1984, we've been the oldest and longest-running produce market in Laurel County, and every summer week brings something new worth trying. Whether you're a longtime regular or you've never stopped in before, you're welcome here any day of the week.
We're located at 1594 Barbourville Rd in London, Kentucky — easy to find, easy to park, and always worth the trip. This is the kind of place where you come in for peppers and leave with a full bag of summer. Come see us this week while the season is still singing.
1594 Barbourville Rd, London, KY 40744 · Mon–Fri 10–6 · Sat 9–6 · Sun 11–6
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Serving London, Kentucky since 1984, Open Air Market is the oldest and longest-running produce market in Laurel County. For over 40 years, our family-owned stand at 1594 Barbourville Rd has been the trusted source for fresh, seasonal fruits and vegetables in southeastern Kentucky. We hand-select every item for ripeness and quality — the way it's been done for four decades. Open 7 days a week.
