medium-size red bell pepper
Excellent source of vitamin C (one medium pepper provides approximately 200% of daily value) and carotenoids including lycopene and beta-carotene; also contains vitamin B6, folate, and dietary fiber with minimal calories (approximately 37 kcal per 100g).
About
The red bell pepper is the mature fruit of Capsicum annuum, a member of the Solanaceae family native to Mesoamerica and widely cultivated in temperate and tropical regions worldwide. Medium-sized specimens typically measure 7-10 cm in diameter and weigh 150-250 grams. Red bell peppers are fully ripened green peppers that have developed high concentrations of carotenoid pigments (particularly lycopene and beta-carotene), giving them their characteristic glossy red color. The flesh is thick, crisp, and sweet with fruity undertones and minimal pungency, lacking the capsaicinoid compounds that define hot peppers. The interior contains a hollow central cavity with a cluster of flat seeds attached to a white placental tissue.
Culinary Uses
Red bell peppers are versatile vegetables employed across Mediterranean, Latin American, Asian, and North American cuisines. They are commonly roasted to blister and char the skin for peeling, grilled for deep caramelization, diced raw into salads and salsas, or sliced into stir-fries and sautéed preparations. The sweet, slightly fruity flavor pairs well with cumin, oregano, garlic, and olive oil. Medium-sized peppers are ideal for stuffing applications, halved lengthwise or topped whole. They contribute to classic dishes such as ratatouille, shakshuka, Spanish pipérade, and Mexican chile relleno. Raw peppers retain maximum vitamin C content, while cooking increases bioavailability of carotenoids.