assorted bell peppers
Bell peppers are excellent sources of vitamin C and antioxidants; red varieties contain elevated levels of lycopene and beta-carotene. They are low in calories and contain fiber.
About
Bell peppers (Capsicum annuum var. annuum) are large, blocky fruits native to Central and South America, belonging to the nightshade family alongside tomatoes and potatoes. Mature bell peppers exist in multiple color varieties—green (unripe), red, yellow, orange, and less commonly purple or chocolate brown (fully ripe)—each with distinct flavor profiles and sweetness levels. Green peppers are more vegetal and slightly bitter; red peppers are the sweetest, having developed higher sugar content during extended ripening; yellow and orange varieties offer intermediate sweetness with fruity notes. The fruit has thick, crisp flesh surrounding a central cavity containing numerous flat seeds and a pale core.
Culinary Uses
Bell peppers are used across Mediterranean, Latin American, and Asian cuisines as a foundational aromatic vegetable. They are raw in salads and crudités, roasted until charred to concentrate sweetness, or sautéed as a soffritto base for soups and stews. Red peppers feature in romesco sauce and muhammara; green peppers appear in chiles rellenos and fajitas. Peppers are also stuffed whole, pickled, dried into flakes, or blended into marinades and curries. Color selection affects dish character: green peppers add assertiveness to stir-fries and sauces, while red peppers lend sweetness to braises and raw preparations.