green/red peppers
Excellent source of vitamin C (especially red varieties), vitamin A, and antioxidants including quercetin and lutein. Low in calories with modest amounts of fiber and potassium.
About
Bell peppers (Capsicum annuum) are members of the Solanaceae family native to Central and South America, now cultivated worldwide. Green peppers are mature but unripe fruit with a grassy, slightly bitter flavor and firm texture, while red peppers are fully ripened bell peppers with a sweeter, fruitier taste and softer flesh. Both varieties are hollow, typically four-lobed fruits with thick walls containing numerous small, flat seeds. Common cultivars include the California Wonder and Corno di Toro. Unlike chili peppers, bell peppers contain little to no capsaicin, making them mild and suitable for diverse palates.
Culinary Uses
Bell peppers are foundational vegetables in Mediterranean, Latin American, and Asian cuisines. Green peppers are commonly used raw in salads, as crudités, or stuffed and roasted; their slight bitterness complements assertive seasonings. Red peppers are preferred for sweeter applications—roasting, puréeing for sauces, or drying. Both are essential to soffritto (Italian), mirepoix variants, Spanish romesco, and Latin American mofongo. They are diced for stir-fries, sautéed as a side dish, or charred to enhance their natural sweetness. Peppers pair well with garlic, onions, tomatoes, cumin, and paprika.