green sweet peppers
Green peppers are excellent sources of vitamin C and vitamin B6, and contain beneficial antioxidants including chlorogenic acid and quercetin. They are low in calories (approximately 30 per 100g) and provide dietary fiber.
About
Green sweet peppers (Capsicum annuum) are the unripe fruit of the pepper plant, a member of the Solanaceae family native to Mesoamerica. These bell-shaped vegetables feature a firm, waxy skin with three to four lobes and hollow interior chambers containing small, flat seeds. Green peppers have a grassy, vegetal flavor profile with a slight bitterness and less sweetness than their mature red or yellow counterparts, accompanied by a satisfying crisp texture when raw.
The term "sweet pepper" distinguishes these varieties from hot peppers (chiles), which contain capsaicin and produce pungency. Major cultivars include California Wonder, Bell Boy, and various hybrid varieties bred for uniform size and disease resistance. Green peppers are technically unripe versions of peppers that would eventually ripen to red, yellow, or orange if left on the plant, though some cultivars remain green at full maturity.
Culinary Uses
Green sweet peppers are highly versatile vegetables used extensively across Mediterranean, Latin American, Asian, and American cuisines. They appear raw in salads, slaws, and crudités, where their crisp texture and assertive flavor provide textural contrast. In cooked applications, they are sautéed as a base aromatic in soffritos, mirepoix, and stir-fries, or roasted until blistered to develop sweetness and tenderness. Common dishes include fajitas, pipérade, peperonata, and stuffed peppers. Their sturdy structure makes them excellent vessels for filling with grains, meats, or vegetables. Green peppers pair well with onions, garlic, tomatoes, cumin, and lime, and tolerate both quick high-heat cooking and long braises.