each green bell pepper
Green bell peppers are excellent sources of vitamin C and vitamin K, along with dietary fiber and various phytonutrients. They are very low in calories (approximately 30 calories per 100 grams) and contain beneficial compounds including capsaicinoids and flavonoid antioxidants.
About
Green bell pepper (Capsicum annuum var. grossum) is the unripe fruit of the bell pepper plant, a member of the nightshade family native to Central and South America. It is a large, hollow fruit with thick walls, a squat, bulbous shape, and typically four lobes. Green bell peppers are characterized by a grassy, slightly bitter, and herbaceous flavor profile with a crisp, watery flesh. They lack the sweetness of fully ripened peppers due to lower sugar concentrations and are the most astringent of the bell pepper color variants. Common cultivars include 'California Wonder,' 'Ace,' and 'King Arthur.'
Culinary Uses
Green bell peppers are fundamental vegetables across numerous cuisines, particularly in Mediterranean, Mexican, Asian, and American cooking. They are employed both raw in salads, salsas, and crudités, and cooked through sautéing, roasting, stuffing, stir-frying, and grilling. The firm texture withstands high-heat cooking, making them ideal for fajitas, ratatouille, stir-fries, and vegetable medleys. Raw green peppers provide textural contrast and a sharp note to composed dishes, while cooking mellows their astringency and develops subtle sweetness. They pair well with onions, garlic, tomatoes, and proteins including beef, poultry, and legumes.