green pepper medium
Green peppers are low in calories (approximately 30 per medium pepper) and rich in vitamin C, vitamin K, and antioxidants; they also provide dietary fiber and are a good source of folate.
About
Green pepper refers to the unripe fruit of Capsicum annuum, a flowering plant in the Solanaceae family native to Mesoamerica. The pepper is harvested before maturation, when the fruit is firm, glossy, and green in color. Green peppers have a more vegetal, slightly bitter, and grassy flavor profile compared to their ripened red, yellow, or orange counterparts, with crisp, watery flesh and a hollow interior containing numerous small seeds. The "medium" designation typically indicates fruit weighing 4–6 ounces with a diameter of approximately 2.5–3 inches.
Bell peppers (non-pungent capsicum) are the most common type used fresh in culinary applications worldwide, distinguished from hot/chili peppers by their thicker flesh and absence of capsaicin intensity. Regional cultivars vary in shape from blocky to conical.
Culinary Uses
Green peppers are fundamental in numerous global cuisines, used both raw and cooked. Raw, they add crisp texture and vegetal flavor to salads, slaws, crudité platters, and sandwiches. Cooked applications include sautéing as a base aromatic in soffritto or mirepoix preparations, roasting for sweetness development, grilling for char, and stir-frying in Asian cuisines. They feature prominently in fajitas, stuffed peppers, goulash, ratatouille, and peperonata. Green peppers pair well with onions, garlic, tomatoes, olive oil, and proteins including chicken, beef, and seafood. Their slight bitterness complements acidic elements like vinegar and citrus.