green or red bell pepper sliced
Red peppers are exceptionally rich in vitamin C (more than twice that of green peppers) and contain lycopene and beta-carotene; green peppers provide good vitamin C, fiber, and B vitamins with fewer calories and lower sugar content.
About
Bell peppers (Capsicum annuum) are large, hollow-chambered fruits from the nightshade family, native to Central and South America but now cultivated worldwide. The green and red varieties are the same plant at different maturity stages—green peppers are harvested immature, while red peppers are allowed to ripen fully on the vine, developing greater sweetness and a softer, more complex flavor. Both types have thick, crisp flesh surrounding a central seed cavity and offer a mild, sweet character with subtle vegetal notes. Red peppers are sweeter, more aromatic, and slightly softer than their green counterparts, which retain a brighter, grassy quality and firmer texture.
Culinary Uses
Bell peppers are foundational vegetables in global cuisines, used raw in salads and crudités, or cooked in stir-fries, sautés, roasted dishes, and braises. Red peppers contribute a sweeter, more delicate presence and are favored for raw applications, stuffing, and dishes where their natural sugars can shine—such as in Mediterranean preparations, pipérade, and romesco sauce. Green peppers retain their structure better when cooked and are traditional in fajitas, gumbo, sofrito bases, and Asian stir-fries. Both are essential components of the French mirepoix variant and Spanish sofrito, lending body, mild sweetness, and textural contrast to countless preparations.