I've mentioned this before, but things still haven't worked out perfectly yet...
Every Sunday morning I buy 3 bell peppers (one green, one red, one yellow or orange) and chop em up and put them in a storage bag for Sun-Wed.'s at-home meals.
Anyhow, usually by the end of the bag, the peppers are getting mushier.
Would squirting some lemon or lime juice in help slow down this process? I just know from watching my mom growing up that she would occasionally use the lemon/lime thing to keep some things from turning brown.
Anybody's thoughts?
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