and diced red bell pepper
Red bell peppers are exceptional sources of vitamin C (containing nearly twice that of green peppers), vitamin A, and the antioxidant compounds lycopene and quercetin. They are low in calories (approximately 30 per 100g) and provide dietary fiber, particularly in the skin.
About
Red bell pepper (Capsicum annuum) is the mature fruit of a flowering plant in the nightshade family, native to Central and South America and widely cultivated worldwide. The pepper develops from green to red as it ripens, accumulating sugars and carotenoid pigments—particularly lycopene and β-carotene—which impart its distinctive bright red color and sweeter flavor profile compared to its green counterpart. The fruit consists of a thick, succulent flesh surrounding a hollow seed cavity lined with whitish placental tissue, enclosing numerous flat, cream-colored seeds that are typically removed before culinary use.
Culinary Uses
Red bell peppers are used extensively across global cuisines, particularly in Mediterranean, Latin American, Asian, and Middle Eastern cooking. The diced form is a standard aromatic base component in countless preparations—soffritto (Italian), sofrito (Spanish), and mirepoix variations—providing both sweetness and subtle umami depth when sautéed. Diced red bell peppers appear in stir-fries, fajitas, paella, ratatouille, shakshuka, gazpacho, grain bowls, and salads. Their natural sweetness intensifies with cooking, making them valuable for both raw preparations, where they offer crisp texture and bright acidity, and cooked applications where they develop complex caramelized notes.