green pepper cut into
Green peppers are rich in vitamin C (approximately 80-90 mg per 100g), fiber, and antioxidant compounds including quercetin and luteolin. They are very low in calories (30 per 100g) and contain small amounts of vitamins A, K, and folate.
About
Green pepper refers to the unripe fruit of Capsicum annuum, a nightshade plant native to Mesoamerica and cultivated worldwide. The term "green pepper" typically denotes the bell pepper variety in its immature stage, characterized by a firm, glossy, thick-walled fruit with a distinctly grassy, vegetal flavor and mild to moderate heat depending on cultivar. Green peppers are denser and less sweet than their ripened red, yellow, or orange counterparts, with a crisp texture and slightly herbaceous notes. The color results from the presence of chlorophyll; as peppers mature, this breaks down and allows carotenoids and anthocyanins to emerge, producing the characteristic red or other hues.
The plant itself grows as a bushy herb reaching 60-90 cm in height, with alternating simple leaves and flowers that develop into the hollow, multi-chambered fruit structure containing numerous small seeds embedded in the placental tissue.
Culinary Uses
Green peppers are a versatile ingredient used extensively in Mediterranean, Latin American, Asian, and global cuisines. They function as a foundational aromatic in mirepoix (along with onions and celery), sofrito, and the holy trinity of Cajun cooking, providing depth and body to stocks, stews, and sautéed dishes. Raw green peppers add crisp texture and vegetal brightness to salads, crudités, and fresh salsas, while roasted or sautéed preparations soften their assertive flavor and develop subtle sweetness. They are featured prominently in stuffed pepper dishes, fajitas, stir-fries, ratatouille, and gazpacho. Green peppers pair well with tomatoes, onions, garlic, cumin, oregano, and heat-building spices, though their robust flavor can overshadow delicate ingredients.