big peppers
Bell peppers are rich in vitamin C, with red peppers containing significantly more than green varieties, and provide antioxidants including carotenoids and flavonoids. They are low in calories and fat, making them valuable in vegetable-forward preparations.
About
Bell peppers, also known as sweet peppers or capsicums, are large, mild varieties of Capsicum annuum indigenous to Central and South America and now cultivated globally. These blocky, thick-walled fruits typically measure 7-10 cm across, with a bell or cube-like shape and smooth, waxy skin. Bell peppers are characterized by their complete absence of heat compounds (capsaicin), offering a crisp, sweet flavor with subtle vegetal notes. Common color varieties include red, yellow, orange, and green, each developing progressively sweeter profiles as they mature from green to ripe stages. The flesh is firm and juicy with a hollow interior containing central seed clusters.
Culinary Uses
Bell peppers are fundamental to cuisines across the Mediterranean, Latin America, Asia, and beyond. They are commonly used raw in salads and crudités, roasted for depth and sweetness, sautéed as a base aromatic (soffritto, mirepoix), or stuffed with grains and proteins. Red, yellow, and orange peppers are sweeter and preferred for raw applications, while green peppers are less sweet with slight bitterness and suit cooking applications well. Bell peppers pair naturally with tomatoes, onions, garlic, olive oil, and vinegar, and are essential in dishes such as gazpacho, ratatouille, paella, fajitas, and shakshuka.