each cherry red pepper
Rich in vitamin C, antioxidants (including capsanthin and lutein), and fiber; low in calories while providing moderate amounts of vitamin A and potassium.
About
The cherry red pepper is a cultivar of Capsicum annuum, a fruiting plant native to Mesoamerica. These peppers are small, spherical or slightly flattened fruits, typically 1-2 inches in diameter, with a smooth, glossy skin that ripens from green to a vibrant red color. The flavor is distinctly sweet with mild heat (100-500 Scoville Heat Units), offering a balanced fruity quality reminiscent of cherry tomatoes combined with subtle pepper pungency. The flesh is relatively thick for their small size, with a crisp texture and a hollow interior containing numerous small seeds.
Cherry red peppers are often confused with cherry peppers (which may be hotter and pickled), but the culinary cherry red pepper emphasizes sweet, fruity characteristics. The peppers are typically harvested at full ripeness when the color is deep crimson and the skin yields slightly to gentle pressure.
Culinary Uses
Cherry red peppers are prized for their attractive appearance and sweet flavor, making them ideal for raw applications such as salads, crudités platters, and pickled preparations. Their compact size and hollow interior make them excellent candidates for stuffing with grains, cheeses, or meats—particularly in Mediterranean and Middle Eastern cuisines. They can be roasted, grilled, or sautéed to intensify their sweetness and develop smoky undertones. The peppers pair well with garlic, olive oil, vinegar, and fresh herbs like basil and oregano, and are commonly used in Italian, Spanish, and Turkish cooking traditions.