Don’t Toss Those Bell Pepper Stems -Turn Them Into Liquid Gold Instead

Let’s be real: food waste is so last year. In a world where we’re all trying to eat cleaner, save money, and do our part for the planet, those random kitchen scraps you’re used to throwing away? They might just be your new secret weapon—starting with bell pepper stems.

You probably already know that red bell peppers are loaded with good stuff—vitamins C, B6, K1, antioxidants, and enough natural sweetness to make them the MVP in fajitas, stir-fries, salads, and more. And while most of us are pretty savvy about how to prep them (slice ‘em thin, peel the skin if roasting, avoid overcooking), there’s one part we almost always overlook: the stems.

Yep, the parts you usually ditch without a second thought? They’re actually perfect for boosting flavor in homemade vegetable stock.

Why It Works

Red bell pepper stems carry that same subtle sweetness the fruit is known for (yes, bell peppers are technically a fruit—mind blown, right?). When you add them to your next veggie stock, they sneak in a rich, umami layer that takes things from “meh” to “more, please.” Just remember to skip the bitter inner pith—stick with the outer stem parts.

How To Make It

Toss your saved stems into a pot with the usual crew—carrots, onions, and celery—but feel free to throw in extras like garlic, parsnips, or leeks if you're feeling fancy. Let everything simmer low and slow for at least an hour. The result? A broth so flavorful, it can anchor any soup, stew, or risotto—and it’s amazing for sautéing if you’re out of oil or just cutting back.

Strain it, store it (fridge or freezer—ice cube trays work wonders), and get ready to elevate your meals all week.

The Bottom Line

Bell pepper stems might seem like kitchen scraps, but with a little know-how, they’re culinary gold. So next time you’re slicing up peppers for Taco Tuesday or your lunch salad, don’t just toss the stems—save ‘em, simmer ‘em, and savor every drop.

Your veggie drawer (and your taste buds) will thank you.