Green beans, broccoli, and zucchini are only a handful of a dozen crops raised by the Talley family. For fifty years, they’ve farmed the sheltered canyons along the central coast near the small town of Arroyo Grande.

Our guide on this trip: Rosemary Talley, whose husband’s family has worked the land since the 1940s.

In terms of looks, the landscape hasn’t changed much since the late 1800s when the area was first farmed. The old adobe winery dates back even further—to the 1860s.

The lineup of Talley wines includes pinot noirs, and a buttery Chardonnay from grapes raised in "Rosemary’s Vineyard."

Wine grapes, vegetables, and other crops thrive in the warm climate, tempered by cooling ocean breezes. Unlike "flatland" farms, where crops spread out over hundreds of acres, Talley has the look of a patchwork quilt. A field of flowers here, a few rows of green beans there, and tucked against a hillside, the biggest crop of all: bell peppers.

On the day we stopped by, workers were busy transplanting bell pepper seedlings. It takes about 90 days for these seedlings to yield a pickle "green" bell pepper. Here’s something you may not know: while most peppers are picked green, if they’re allowed to stay on the vine, they’ll turn into "red" bell peppers.

After they limber up with a daily exercise routine, the women in the packing shed sort the peppers according to size and color. There are plenty of greens and reds, but also a fair number of green bell peppers that are in the process of turning red. They’re called "chocolates" because of their light brown color. "The perception is that they are not as attractive," says Rosemary. "But they are just as sweet as a red bell pepper." Plus, they are a fraction of the cost. Red bells go for $24 a box, greens for $8 a box, but chocolate bells for just $4 a box.

You won’t find chocolate bells in the typical grocery store, but they’ve become a hit in some ethnic markets. Talley’s green and red bells make their way to your produce aisle, while the "culls" are chopped up for pizza parlors and fast food restaurants.

No matter how you slice it, bell peppers are good for us. Allison has found that they’re low in calories, versatile, and very, very tasty. Go to Allison’s stuffed bell pepper story for nutrition and cooking tips!

If you have questions or comments about this story, please E-mail Executive Producer Corita Gravitt at corita.gravitt@mailexcite.com.