/ 250 ml coarsely chopped green pepper
Green peppers are rich in vitamin C, vitamin K, and antioxidants, while remaining low in calories (approximately 30 calories per 100g). They also provide dietary fiber and contain capsaicin, a compound with potential anti-inflammatory properties.
About
Green peppers (bell peppers, Capsicum annuum) are the unripe fruit of the pepper plant, harvested before reaching full maturity. Native to Mesoamerica, they are botanically classified as berries and are characterized by a thick-walled, hollow structure housing numerous flat seeds. Green peppers have a crisp, firm texture with a fresh, slightly bitter, and vegetal flavor profile that is less sweet than their mature red, yellow, or orange counterparts. The green color indicates lower sugar content and the presence of chlorophyll, which breaks down as peppers ripen and mature.
Culinary Uses
Green peppers are versatile vegetables used extensively across world cuisines, particularly in Mediterranean, Latin American, and Asian cooking. They are featured raw in salads and crudités, where their crispness and subtle bitterness provide textural contrast, or cooked in stir-fries, stews, fajitas, ratatouille, and stuffed pepper dishes. Their firm structure allows them to withstand extended cooking without becoming mushy, making them ideal for slow-cooked preparations like gumbo and soffritto bases. Green peppers are also pickled for preservation and used as flavor foundations in many sauce preparations.