While you most often may see sweet bell peppers, Michigan farmers grow a wide variety of both sweet and hot peppers. Fresh Michigan peppers are available every year starting in July and going through October. Nearly 1,500 farms produce peppers, covering 2,200 acres across Michigan. About 900 of these farms produce bell peppers.
Peppers are a highly nutritious and versatile crop, making them a great addition to menus at all types of institutions.
- All peppers are high in vitamins A and C. Richly colored peppers, especially the red, orange and purple varieties, are packed with these vitamins.
- Fresh peppers should be refrigerated, preferably in 80% to 90% relative humidity.
- Wear gloves when handling hot peppers, such as chili peppers Capsaicin, one of the chemicals that make peppers hot, can burn skin and is especially painful if it comes into contact with your eyes.
Use the resource list below to locate and purchase Michigan peppers to serve in your institution.
Cultivate Michigan Promotional Materials
- Purchasing Guide (PDF)
- Includes facts, tips, purchasing codes & recipes!
- Marketing materials