of a green bell pepper - the mild kind
Green bell peppers are low in calories and rich in vitamin C, vitamin K, and antioxidants including quercetin and chlorogenic acid; they also provide dietary fiber and are a good source of folate.
About
Green bell pepper is the unripe fruit of Capsicum annuum var. annuum, a flowering plant in the Solanaceae family native to Mesoamerica and now cultivated worldwide. Green peppers are characterized by a thick-walled, hollow fruit body with a blocky, quadrangular shape, smooth waxy skin, and a mild, slightly bitter, grassy flavor profile with herbaceous undertones. Unlike their ripe, sweeter counterparts (red, yellow, and orange varieties), green bell peppers retain lower sugar content and possess a distinctly vegetal taste. The fruit contains a cavity filled with small, flat seeds and white placental tissue that are typically removed before culinary use.
Culinary Uses
Green bell peppers serve as a versatile aromatic vegetable and volume ingredient across diverse culinary traditions. They are fundamental to European mirepoix and soffritto bases, classic in French and Italian cooking respectively, and central to the Creole "holy trinity" (alongside celery and onion) in Louisiana cuisine. Raw, they feature in salads, slaws, and crudités, where their mild bite adds crispness; roasted or sautéed, they become tender and develop caramelized sweetness. Common applications include fajitas, stir-fries, gazpacho, ratatouille, stuffed pepper preparations, and as a garnish. The thick flesh withstands both high-heat cooking and extended braises without disintegrating.