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Fresh peppers are available year round, but are most abundant in summer and early fall. They also are jarred, canned, frozen, and dried as paprika. Choose vibrantly colored, smooth skinned fruits that feel firm and heavy for their size. Store seven-10 days in the refrigerator. Stem, core, and cut to your liking. Raw slices add flair to a crudité platter and make a fun cracker alternative topped with hummus, tapenade, or nut butter.

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