Sweet Bell Peppers & Banana Peppers: The Unsung Heroes of Your Summer Kitchen
Sweet bell peppers and banana peppers are hitting their stride this time of year, and right now they're as crisp, colorful, and flavorful as they get all season. Here's why these two underappreciated summer staples deserve a starring role in your kitchen.
This Is Peak Pepper Season — Don't Sleep On It
There's a narrow window in summer when sweet bell peppers and banana peppers are at their absolute best — thick-walled, deeply colored, snappy when you bite into them, and bursting with natural sweetness. That window is right now. By late summer, heat and humidity can take their toll, but in late July, the timing is just right.
At Open Air Market Produce Stand on Barbourville Road in London, Kentucky, both sweet bells and banana peppers are coming in fresh and looking beautiful. Whether you're a devoted home cook, a canning enthusiast, or someone who just likes to throw a few slices on a sandwich, this is the week to stock up. We're open Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6 — and we've got plenty of parking, so swing by without a second thought.
What Makes a Great Bell Pepper (and How to Pick One)
When you're standing in front of a pile of bell peppers, it can be tempting to just grab the first ones you see. But a little know-how goes a long way. The best sweet bell peppers feel heavy for their size — that heft means thick, juicy walls and a satisfying crunch. The skin should be taut and shiny, not wrinkled or soft. Press gently near the stem end; if it gives much at all, keep looking.
Color matters too — and not just aesthetically. Red, orange, and yellow bell peppers are simply fully ripened green peppers, and that extra time on the vine translates into more natural sugar and a softer, fruitier flavor profile. Green bells have a sharper, slightly more bitter bite that works wonderfully in cooked dishes like stir-fries, stuffed peppers, and soups. There's no wrong choice — it just depends on what you're making. When you visit our produce stand in London, KY, you'll often find several colors available at once, which makes it easy to grab a mix.
The Humble Banana Pepper Deserves Your Full Attention
Banana peppers tend to live in the shadow of their flashier bell pepper cousins, but anyone who grew up in a Kentucky kitchen knows their true value. These slender, pale yellow peppers are mild and slightly tangy — almost zippy — without bringing any real heat to the table. That makes them incredibly versatile.
Sliced raw, they add a bright crunch to sandwiches and salads. Pickled, they become a pantry staple you'll reach for all year long. Stuffed with cream cheese or a spiced ground meat mixture and roasted, they're a genuinely impressive appetizer that takes almost no effort. And if you've never tossed a handful of fresh banana pepper rings into a pot of slow-cooked beans or a skillet of sautéed vegetables, you're missing one of the easiest flavor upgrades in summer cooking. For folks searching for fresh produce in Laurel County, banana peppers are one of those things that are always better bought fresh and local than grabbed from a grocery store bag.
A Recipe Worth Making This Week: Quick-Pickled Banana Peppers
If you've never made quick pickles before, banana peppers are the perfect place to start. Unlike traditional canning, quick pickling requires no special equipment, no water bath, and no experience — just a clean jar, a handful of pantry staples, and about 15 minutes of your time.
Slice your banana peppers into rings and pack them into a clean mason jar. In a small saucepan, combine one cup of white vinegar, one cup of water, a tablespoon of sugar, and a teaspoon of salt. Bring it just to a boil to dissolve everything, then pour the hot brine over your peppers. Add a clove of garlic, a few peppercorns, and a pinch of dried oregano if you like. Let the jar cool to room temperature, then seal and refrigerate. They'll be ready to eat in about 24 hours and will keep in the fridge for several weeks. Pile them on sub sandwiches, layer them into wraps, or serve them alongside grilled chicken — honestly, once you make your first batch, you'll be back to the produce stand for more peppers within the week.
Stuffed Bell Peppers, Reinvented for Summer
Stuffed bell peppers are one of those classic dishes that every home cook has a version of — and for good reason. They're filling, satisfying, and easy to customize. But in the middle of summer, when the peppers themselves are this good, it pays to treat them a little differently than the heavy, oven-baked version you might make in January.
Try halving red or yellow bell peppers lengthwise and filling them with a mixture of cooked quinoa or rice, fresh corn cut off the cob, diced zucchini, and a generous handful of crumbled feta. Drizzle with olive oil, hit them with salt and pepper, and either roast them in the oven at 400°F for about 20 minutes or throw them cut-side down on a hot grill for a few minutes before flipping and finishing with the lid closed. The pepper itself will soften and caramelize slightly at the edges while the filling heats through. It's a summer dinner that feels light but not skimpy — and it starts with a good pepper, which is exactly what you'll find when you stop by our stand at 1594 Barbourville Rd.
Peppers on the Grill: A July Essential
If you've got the grill going this weekend — and in late July in London, Kentucky, there's a good chance you do — sweet bell peppers are one of the best things you can throw on it. Cut them into wide planks or quarters, toss with a little oil and a pinch of salt, and lay them directly on the grates over medium-high heat. Let them sit without moving for a few minutes until they develop beautiful char marks and start to soften, then flip once. The heat concentrates their sweetness and adds a subtle smokiness that you simply can't replicate any other way.
Use grilled peppers as a topping for burgers and sausages, layer them into wraps with hummus and fresh greens, or chop them up and toss with pasta and olive oil for a five-ingredient dinner that tastes like it took real effort. They also freeze beautifully once grilled — spread them on a sheet pan to freeze individually, then transfer to a bag. Come February, you'll be pulling out a taste of summer from your freezer and thinking fondly of this week.
Come See What's Fresh — We're Here All Week
One of the best things about shopping at a local produce stand rather than a grocery store is that the selection changes with the season — and sometimes from day to day. Sweet bell peppers and banana peppers are looking great right now, but there's always something new worth picking up when you walk through. Our customers often come in for one thing and leave with a whole bag of surprises.
Open Air Market has been part of this community since 1984, and being the longest-running produce market in Laurel County isn't something we take lightly. It means we've been doing this long enough to know what real quality looks like — and we're proud to bring it to you every single day. Whether you're a longtime regular or you're searching for fresh fruits and vegetables near you for the very first time, we'd love to see you this week. Plenty of parking, friendly folks, and a full stand of summer's best — that's what you'll find at 1594 Barbourville Rd in London, KY.
1594 Barbourville Rd, London, KY 40744 · Mon–Fri 10–6 · Sat 9–6 · Sun 11–6
Get Directions
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.
