md green pepper
Rich in vitamin C, vitamin K, and antioxidants including quercetin and luteolin. Low in calories at approximately 30 calories per 100g, with small amounts of fiber and negligible fat content.
About
The Maryland green pepper refers to a green bell pepper (Capsicum annuum) cultivated in or associated with Maryland's agricultural region, representing the unripe stage of pepper development. Bell peppers are members of the Solanaceae (nightshade) family and are characterized by their thick-walled, hollow fruit structure with a distinctive four-lobed shape. Maryland varieties are prized for their crisp texture, moderate sweetness with subtle vegetal notes, and relatively thick walls that make them ideal for fresh consumption and cooking. As an unripe fruit, green peppers contain chlorophyll that gives them their color and imparts a slightly more herbaceous flavor profile compared to their mature red, yellow, or orange counterparts.
Culinary Uses
Maryland green peppers are versatile vegetables used extensively in American and global cuisines. They are commonly eaten raw in salads, slaws, and as crudités; roasted until charred and peeled for use in preparations like romesco sauce or antipasti; or sautéed as a component in soffritto bases for soups, stews, and stir-fries. Their thick walls and moderate flavor make them ideal for stuffing with grains, meats, or cheese. Green peppers pair well with onions, garlic, tomatoes, and vinegar-based dressings, and are fundamental to dishes such as fajitas, shakshuka, and gumbo. The crisp texture is best preserved through quick cooking methods, while longer braises allow the pepper to become tender and develop deeper flavors.