med red bell peppers
Red bell peppers are rich in vitamin C (particularly high compared to green varieties), vitamin A, and antioxidants including lycopene. They are low in calories and provide dietary fiber, supporting digestive health.
About
The bell pepper is the large, hollow fruit of Capsicum annuum var. annuum, a herbaceous plant native to Central and South America. Red bell peppers are fully mature specimens of the species, having transitioned through green and yellow stages as they ripen on the plant. They are characterized by their thick, firm walls, glossy exterior, and sweet, mellow flavor profile with subtle fruity notes. The flesh is crisp when raw and becomes tender and sweeter when cooked. Medium red bell peppers typically measure 3-4 inches in diameter, offering substantial flesh relative to seed cavity.
Culinary Uses
Red bell peppers are among the most versatile vegetables in global cuisine, used both raw and cooked. Raw, they feature in salads, antipasti, and crudités platters, contributing sweetness and satisfying crunch. When cooked, their natural sugars concentrate and caramelize, making them ideal for sautéing, roasting, grilling, and braising. They are essential to Spanish gazpacho, Italian peperonata, Greek salads, Turkish muhammara, and Mexican and Southwestern dishes. Their sweetness complements proteins ranging from chicken and pork to seafood and tofu, while their versatility extends to soups, stews, stir-fries, and pasta dishes.