green pepper (seeds & stem removed
Green peppers are low in calories (approximately 30 per 100g) and rich in vitamin C, vitamin A, and antioxidants, with good fiber content and negligible fat. They also contain capsaicin, a compound with potential anti-inflammatory properties.
About
Green pepper, botanically classified as Capsicum annuum, is the unripe fruit of the bell pepper plant, harvested before it reaches maturity and develops the full sweetness and color-change characteristic of ripe specimens. The variety Capsicum annuum (also called sweet pepper) is native to Mexico and Central America but is now cultivated worldwide. Green peppers possess a firm, thick-walled structure with a hollow interior cavity, smooth glossy skin, and a crisp, slightly bitter, herbaceous flavor profile with grassy undertones. The fruit ranges in size from 2-4 inches in diameter and has a distinctive four-lobed shape, though three-lobed and irregular shapes are common.
The seeds are small, flat, and pale yellow, arranged along the internal white placenta (stem connection), while the stem is woody and light green. Green peppers are denser and less sweet than their red, yellow, or orange counterparts due to their earlier harvest.
Culinary Uses
Green peppers are a versatile vegetable employed across numerous global cuisines, from Mediterranean to Asian cooking. They are fundamental in the classic French mirepoix (celery, carrot, onion base) and are prominent in Mexican salsas, stir-fries, fajitas, and stuffed pepper dishes. The vegetable is used both raw in salads and slaws for its crisp texture and slight bite, and cooked through sautéing, roasting, grilling, or braising, where the flesh becomes tender and mellows in flavor. They pair well with tomatoes, onions, garlic, and olive oil, and are essential to dishes like gazpacho, ratatouille, and jambalaya. The seeds and stem are removed before consumption, with the remaining flesh being the primary edible component.