* 1 red bell pepper
Red bell peppers are rich in vitamin C, containing significantly more than green peppers, and are good sources of vitamin A, potassium, and antioxidants including lycopene. They are low in calories and contain dietary fiber, particularly in the skin and around the seed cavity.
About
The red bell pepper (Capsicum annuum) is the fully mature fruit of the pepper plant, a member of the nightshade family native to Central and South America. Botanically a berry, bell peppers are characterized by their large, hollow, thick-walled pod structure with a slightly sweet flavor and mild heat. Red bell peppers are green peppers allowed to fully ripen on the plant, developing their characteristic bright red color, sweeter taste, and higher sugar content as they mature. The fruit typically measures 2-4 inches in diameter with a blocky, four-lobed shape, though three-lobed and irregular varieties exist. The edible flesh is crisp when raw and becomes tender when cooked.
Red bell peppers contain small, flat, cream-colored seeds embedded in the central cavity, which are edible but often removed for culinary purposes. The variety of pepper cultivars has expanded globally, with modern hybrids bred for consistent size, sweetness, and yield.
Culinary Uses
Red bell peppers are versatile vegetables employed across numerous culinary traditions. They are consumed both raw in salads, slaws, and crudités, where their sweet flavor and crisp texture are prized, and cooked in stir-fries, roasts, braises, and sauces where they become tender and develop deeper caramelized notes. They feature prominently in Mediterranean cuisines (Spanish romesco, Italian peperonata), Latin American dishes (mofongo, enchiladas), and Asian preparations (Chinese stir-fries, Thai curries when used in paste form). Red bell peppers are frequently roasted over flame or in the oven to blister and char the skin, which is then removed to reveal the sweet, silky flesh beneath—a technique that concentrates their flavor. They pair well with garlic, onions, tomatoes, and olive oil, and complement proteins from poultry to seafood.