medium-size green pepper
Green peppers are excellent sources of vitamin C (about 80 mg per medium pepper), vitamin K, and folate, while remaining low in calories (approximately 30 per medium pepper). They also contain beneficial antioxidants including quercetin and capsaicin compounds.
About
The green pepper, botanically Capsicum annuum, is an unripe fruit of the bell pepper plant native to Mesoamerica. Medium-size green peppers are harvested at the immature stage, measuring approximately 3–4 inches in length, with a blocky, four-lobed structure and thick, firm walls. The flavor profile is distinctly vegetal and slightly grassy with a subtle bitterness and mild heat, significantly less sweet than fully mature red, yellow, or orange peppers due to lower accumulated sugars.
Green peppers are available in numerous cultivars worldwide, with the standard bell pepper being the most common. The crisp texture and bold flavor make them a staple in both fresh and cooked applications across numerous cuisines.
Culinary Uses
Green peppers are used extensively in cuisines across the globe, from Italian soffritto and Spanish sofrito to the "holy trinity" (celery, onion, bell pepper) foundational to Louisiana Creole cooking. They are employed raw in salads, slaws, and crudités, where their crisp texture provides textural contrast. When cooked, they soften and their flavors mellow; they are sautéed as a base for stir-fries, stews, and sauces, or roasted and pickled for preservation and flavor concentration. Common dishes include ratatouille, fajitas, stuffed peppers, goulash, and gazpacho.