lb sweet bell peppers
Rich in vitamin C, vitamin A (especially in red peppers), and antioxidants including carotenoids and flavonoids. Low in calories and a good source of dietary fiber, particularly when skin is consumed.
About
Sweet bell peppers (Capsicum annuum var. grossum) are large, hollow fruits of the nightshade family native to Central and South America, now cultivated globally. They are characterized by their thick, waxy skin, which ranges in color from green (unripe) to red, yellow, orange, and occasionally purple or brown (fully mature). The flesh is relatively mild and slightly sweet, with a crisp, juicy texture and minimal heat compared to their spicy capsicum relatives. Bell peppers grow in a distinctive four-lobed shape, though three-lobed and irregular forms also occur. The flavor becomes progressively sweeter as peppers mature and change color, with red peppers being notably sweeter and more caramelized than their green counterparts.
Culinary Uses
Sweet bell peppers are among the most versatile vegetables in global cuisine, used raw in salads and crudités, or cooked by roasting, grilling, sautéing, stuffing, and stewing. They are fundamental to Mediterranean cooking (ratatouille, Spanish pipérade), Latin American dishes (fajitas, soffritos), Asian stir-fries, and Eastern European preparations such as ajvar and Hungarian pepper-based stews. The vegetable's natural sweetness and ability to absorb flavors make it ideal for slow-cooking applications and purees. Raw peppers contribute crisp texture and nutritional value to salads and fresh preparations, while roasting concentrates their sugars and adds depth. Removing the seeds and white pith before cooking improves digestibility and reduces bitterness in some preparations.