Peppers, Sweet & Hot

Here at Kirby’s we grow hundreds of bushels of sweet peppers, and many bushels of hot peppers as well. You can find red, green, orange and sometimes yellow or purple bell peppers for sale here. We also offer jalapenos, hot cherry peppers, hot Hungarian peppers, and sweet Hungarian peppers.  During pepper season, we love filling the table with that gorgeous rainbow of colors!

Season: July– September

Roasted Red Peppers
Couscous and Feta Stuffed Peppers from

Storage: Store peppers, for up to one week, whole and unwashed in your crisper drawer, wrapped loosely in a plastic bag to avoid drying out. Wash before eating. They can be kept at room temperature for one or two days.

Longterm Storage: Raw peppers can be frozen. Since they are soft after defrosting, they’re best used in a cooked recipe such as a soup or sauce. Peppers can also be made into relishes, pickled, or canned.

Read detailed instructions from the National Center for Home Food Preservation for safely pressure canning Roasted Red Peppersfreezing peppers, and making Hot Pepper Relish.


Peppers are a popular ingredient in many dishes. They’re enjoyed cooked into salsas, sauces, sandwiches, and soups, or raw in salads, on veggie trays and in wraps.

  • Raw bell peppers are a great addition to tuna or chicken salad when minced, or sliced into wraps and sandwiches. They’ll bring a boost of flavor and nutritional benefits anywhere you put them.
  • Stuff peppers with just about any food your imagination can come up with, be it in Italian, Thai, Chinese, or Mexican inspired.
  • Roasting peppers adds another level to the variety. Roasted Red peppers are a delicious addition to sandwiches, sauces and pasta.


About Peppers…

Peppers originated in South America. The ancient species still grow wild there, although they look very different from what we see in our modern New York gardens and fields. With small  fruits growing straight up, wild peppers intend to attract birds, which then strew the seeds about. Long ago, people that began domesticating peppers preferred to keep the fruit for themselves. No surprise there. So peppers were bred to grow downwards, hiding among the leaves. While the original versions were spicy, a wide variety of peppers have developed over the years, the most popular among them being the sweet bell pepper.


  • Peppers can have up to six times as much Vitamin C as oranges (both broccoli and strawberries beat oranges inVitamin C content too). Surprisingly, green peppers have the most Vitamin C!
  • The fiery spiciness of a hot pepper is an effect that can be matched by few foods.  This spiciness of hot peppers comes from the compound capsaicin.
  • In ancient times, hot pepper juice was used medicinally in sore muscle liniments, rinses for sore throats, and as a digestive aid.
  • Capsaicin has been used on any number of surfaces to discourage mouth contact of both humans and animals. Nail biters know what I’m talking about. It was even applied to subway turnstiles to deter those that would try to suck out the tokens.

Nutritional Facts from

“The hallmark phytonutrient group found in bell peppers is the carotenoid family, with more than 30 different carotenoids being provided by this vegetable. Included in bell pepper carotenoids are alpha-carotene, beta-carotene, cryptoxanthin, lutein, and zeaxanthin. Bell peppers are an excellent source of vitamin A (in the form of carotenoids), vitamin C, and vitamin B6. They are a very good source of folate, molybdenum, vitamin E, dietary fiber, vitamin B2, pantothenic acid, niacin, and potassium. Additionally, they are a good source of vitamin K, manganese, vitamin B1, phosphorus, and magnesium.”