med size green pepper
Green peppers are rich in vitamin C (about 60-90 mg per medium pepper), dietary fiber, and various antioxidants including quercetin and luteolin. They are low in calories (approximately 30 calories per medium pepper) and contain beneficial phytochemicals.
About
The green pepper, botanically classified as Capsicum annuum, is an unripe bell pepper harvested before reaching maturity and color change. Native to Central and South America, green peppers are characterized by their blocky, four-lobed shape, firm texture, and glossy skin. They possess a crisp, slightly bitter flavor profile with grassy and herbaceous notes, more assertive than their mature, sweeter counterparts (red, yellow, or orange varieties). Green peppers contain capsaicinoids in quantities greater than mature peppers, contributing to their characteristic vegetal sharpness.
Culinary Uses
Green peppers are foundational ingredients in numerous global cuisines, particularly in Mediterranean, Latin American, Asian, and American cooking. They serve as essential components of mirepoix (French), soffritto (Italian/Spanish), and holy trinity (Creole) flavor bases. The vegetable is employed raw in salads, slaws, and crudités for its crisp texture; roasted or charred for deepened flavor; sautéed as a base for stews, stir-fries, and fajitas; and stuffed whole for classic preparations. Their firm structure makes them ideal for dicing, slicing, or maintaining shape during cooking. Green peppers pair well with onions, garlic, tomatoes, and most proteins.