Purple Beauty Bell Pepper

These taste different from what you would probably think of as bell pepper. They are hard to describe, but the best description I can think of is like a cross between green bell peppers and green onions. Very productive. When raw they are purple on the outside and green on the inside. They turned completely green when cooked.

I confess, I am a bit of a picky eater and so for me to try new things is pretty spectacular. I do grow organic bell peppers (and ripen them from green to red)and use them in my cooking, but I have NEVER liked them raw (and barely like them cooked). So imagine my delight when I bit into one of these Purple Beauty Bell Peppers today and it was PERFECTLY crisp and the flavor was scrumptious, even sweet (for a pepper). Now I have not cooked with these yet, because honestly, I was so excited when I sat and ate a raw bell pepper, as if were a perfectly crisp and sweet apple, that I had to sign on a review these. These are a nice, cube shaped pepper, beautiful color, but they are still green inside. Not sure if that changes, but I have left them on for a long time and they still are green inside. So I think that is the norm for this, but if I learn differently through this season, I will report back. Buon Appetito!