med. green pepper
Green peppers are low in calories (approximately 30 per 100g) and rich in vitamin C, providing nearly 90% of the daily recommended value per medium pepper. They also contain vitamin B6, folate, and antioxidants including lutein and zeaxanthin.
About
The green pepper, botanically classified as Capsicum annuum, is an immature form of the sweet bell pepper harvested before full ripeness. Native to Central and South America, green peppers are characterized by their firm, thick-walled hollow fruit body with typically four lobes, a crisp texture, and a grassy, slightly bitter flavor profile distinct from their riper counterparts. Medium-sized green peppers weigh approximately 120–180 grams and measure 2.5–3.5 inches in diameter. The green color indicates incomplete pigmentation development; if left on the plant, these peppers will eventually ripen to red, yellow, or orange depending on cultivar.
Culinary Uses
Green peppers are widely used across global cuisines, particularly in Mediterranean, Latin American, and Asian cooking. Their crisp texture and slightly peppery flavor make them suitable for both raw consumption in salads and slaws, and for cooking applications including stir-frying, roasting, grilling, and sautéing. They are fundamental ingredients in dishes such as fajitas, soups, stews, and stuffed pepper preparations. The raw green pepper provides textural contrast and visual brightness to composed dishes, while cooking mellows its assertiveness and develops mild sweetness. Green peppers pair well with onions, garlic, tomatoes, and legumes.