red & 1 green sweet pepper
Rich in vitamin C (red peppers contain significantly more than green) and antioxidants including quercetin and luteolin. Red peppers also provide beta-carotene, while both are low in calories and contain dietary fiber.
About
Sweet peppers (Capsicum annuum var. grossum) are members of the nightshade family native to Central and South America. The color variations—red, green, yellow, and orange—represent different stages of maturity and ripeness on the same plant, with green peppers harvested immature and red peppers allowed to fully ripen. Both share the same mild, sweet flavor profile with thick, crisp flesh, though red peppers develop greater sweetness and complexity as they mature. The fruits are characterized by their glossy exterior, bell-like shape, and hollow interior chambers containing flat seeds.
Red and green sweet peppers are versatile vegetables widely cultivated across temperate and tropical regions. They range from 3-4 inches in diameter and vary in shape from blocky to slightly tapered depending on variety.
Culinary Uses
Sweet peppers are fundamental ingredients across global cuisines, valued for their crisp texture and sweet flavor. Red peppers are typically eaten raw in salads, slaws, and crudités or roasted whole for deeper complexity, while green peppers are commonly sautéed in stir-fries, fajitas, and as part of the mirepoix base in French cooking. Both varieties feature prominently in Mediterranean, Asian, Latin American, and Caribbean cuisines. They can be stuffed, grilled, puréed into sauces, or preserved through roasting and freezing. Red peppers are particularly favored raw due to their sweetness, while green peppers' slightly grassy note suits cooked applications.