green or colored bell peppers
Bell peppers are excellent sources of vitamin C and vitamin A (especially red varieties), with green peppers offering more vitamin K relative to other colors. They are low in calories and high in fiber and antioxidants, including capsaicin-free varieties of the compound family.
About
Bell peppers (Capsicum annuum) are large, blocky fruits of the nightshade family, originating in Central and South America but now cultivated worldwide. Green bell peppers are mature but unripe fruits with a firm, glossy skin and thick, hollow interior containing numerous flat seeds. Colored varieties—including red, yellow, orange, and purple—are fully ripened versions of the same species, with sweeter flavor profiles and higher sugar content than their green counterparts. Green peppers have a vegetal, slightly bitter taste, while mature peppers develop fruity, sweet notes. The fruit's thick walls and substantial size distinguish it from hotter chili peppers.
Culinary Uses
Bell peppers are fundamental to cuisines worldwide, particularly in Mediterranean, Latin American, and Asian cooking. They are used raw in salads, slaws, and crudités; roasted and charred to enhance sweetness and develop depth; grilled, sautéed, or stewed as components in piperade, ratatouille, fajitas, and stir-fries; and stuffed whole with grains, meat, or legumes. Green peppers, more robust in flavor, are often preferred for savory dishes, while colored peppers are favored when sweetness and visual appeal are desired. Peppers pair well with onions, garlic, tomatoes, and olive oil, and they contribute to stocks and vegetable bases.