c. green pepper
Green peppers are rich in vitamin C and antioxidants, particularly lutein and zeaxanthin, while being low in calories and fat. They also provide dietary fiber and modest amounts of vitamins A and K.
About
The green pepper, or sweet pepper (Capsicum annuum), is the immature fruit of the pepper plant, harvested before it reaches full maturity and develops its characteristic red, yellow, or orange coloration. Native to Mesoamerica and domesticated thousands of years ago, green peppers are bell-shaped with thick, succulent flesh and a hollow interior containing numerous flat seeds. The flavor profile is notably herbaceous and slightly bitter compared to their mature counterparts, with a crisp, watery texture and a characteristic vegetal bite that mellows with cooking.
Culinary Uses
Green peppers are foundational vegetables in numerous global cuisines, particularly in Mediterranean, Latin American, and Southeast Asian cooking. They are frequently diced for soffritto, mirepoix, and similar aromatic bases in French and Italian cooking, or used as a key component in sofrito in Spanish and Caribbean dishes. Grilled, roasted, or charred green peppers appear in fajitas, ratatouille, and stir-fries, while raw strips are popular in salads and as crudités. Their assertive flavor makes them ideal for braising with meats, stuffing with grains and proteins, or featuring in dishes like shakshuka and gumbo.