red and/or green bell pepper

Bell peppers (Capsicum annuum) are large, hollow fruiting vegetables native to Central and South America that belong to the nightshade family. The varieties discussed here—red and green bell peppers—are the same plant at different maturity stages, with green peppers harvested immature and red peppers allowed to ripen fully on the vine. Red peppers are sweeter, juicier, and more complex in flavor than their green counterparts, which possess a more herbaceous and slightly bitter taste. Both have thick, waxy skins surrounding a hollow interior cavity containing flat, cream-colored seeds. The flesh is crisp when raw and becomes tender and concentrated in flavor when cooked.

Bell peppers are foundational vegetables in numerous global cuisines, used both raw and cooked. Raw red and green peppers appear in salads, crudités, and salsas, where their sweetness and crispness are prized. They are charred or roasted for depth, sautéed as a base aromatic in soffritto or mirepoix, stuffed whole with grains or meat, and incorporated into stews, stir-fries, and braises. Red peppers, with their elevated sugar content, are preferred for roasting and in dishes requiring sweetness, while green peppers work well in savory preparations. Both are essential to Spanish paella, Hungarian goulash, Italian peperonata, and Creole cuisine.