of red pepper
Red peppers are exceptionally rich in vitamin C (approximately 250mg per 100g raw weight) and contain carotenoids including beta-carotene and lycopene, which provide antioxidant benefits. They are also low in calories and a good source of dietary fiber.
About
Red pepper refers to the ripe fruit of Capsicum annuum, a member of the Solanaceae family native to Mesoamerica. The plant produces hollow, multi-chambered fruits that transition from green to red as they mature, typically requiring 60-90 days after flowering. Red peppers are fully ripe sweet bell peppers, distinguished by their sweeter flavor profile and higher vitamin C content compared to their green, yellow, or orange counterparts. The flesh is thick and juicy with a mild sweetness and subtle fruity undertones. Botanically, peppers are berries, though culinarily classified as vegetables.
Red peppers may be confused with hot chili peppers (which are smaller and significantly spicier variants of Capsicum species), but bell peppers—whether red or other colors—contain minimal to no capsaicin, the alkaloid responsible for heat.
Culinary Uses
Red peppers are versatile vegetables used extensively across Mediterranean, Latin American, Asian, and European cuisines. They are eaten raw in salads, slaws, and antipasti; roasted and charred for depth of flavor; stuffed with grains, meats, or vegetables; incorporated into sauces like romesco or red pepper coulis; sautéed as a base for stews and braises; or processed into powders and dried flakes for seasoning. Their natural sweetness makes them particularly valuable in both savory and lightly sweetened preparations. Red peppers pair well with garlic, onions, tomatoes, olive oil, vinegar, and smoked paprika.