green pepper; sliced
Green peppers are excellent sources of vitamin C, vitamin K, and antioxidants including lutein and zeaxanthin. They are low in calories (approximately 30 kcal per 100g) and provide dietary fiber.
About
Green peppers (Capsicum annuum) are unripe bell peppers native to Central and South America. These vegetables are distinguished by their firm, waxy exterior, thick-walled structure, and hollow center containing flat seeds. Green peppers possess a distinctly grassy, slightly herbaceous, and vegetal flavor profile with a mild bitterness that differentiates them from their ripened counterparts (red, yellow, or orange), which develop sweeter notes as chlorophyll breaks down during maturation.
The "greenness" indicates harvest at the mature-green stage of development, before ripening occurs. Green peppers have a crisp, crunchy texture when fresh and remain relatively firm during cooking, making them ideal for applications requiring structural integrity.
Culinary Uses
Green peppers are fundamental in numerous cuisines, particularly in Mediterranean, Latin American, and Asian cooking traditions. They serve as a base aromatic in soffritto, mirepoix, and the holy trinity of Cajun cooking. Sliced green peppers are commonly used in stir-fries, fajitas, salads, and vegetable medleys, where their firm texture withstands high heat and stirring. They are also stuffed whole with rice or meat mixtures, roasted, grilled, or pickled. Their vegetal character pairs well with garlic, onions, tomatoes, and strong spices, and they provide textural contrast and mild flavor in composed dishes without dominating other ingredients.