each chopped green and red bell pepper

Bell peppers (Capsicum annuum) are members of the nightshade family native to Central and South America, now cultivated worldwide. They are large, hollow fruits with thick, crisp walls that develop in a range of colors depending on ripeness and variety. Green bell peppers are typically harvested immature and possess a slightly herbaceous, grassy flavor with mild bitterness, while red bell peppers have fully ripened, developing a sweeter profile with subtle fruity notes. Both varieties share a clean, crisp texture and low capsaicinoid content, distinguishing them from their spicy pepper cousins.

Green and red bell peppers function as fundamental aromatic vegetables and salad components across global cuisines. In Western cooking, they form part of the classic mirepoix or soffritto base for soups, stews, and sauces, where their sweetness balances savory elements. Green peppers are featured prominently in Mexican salsa, Chinese stir-fries, and Mediterranean preparations, while red peppers, with their enhanced sweetness, are preferred for roasting, raw consumption in salads, and Spanish-influenced dishes like romesco. Both are diced for crudités, grilled whole, stuffed, or blended into purées and condiments.