red and/or green pepper

Bell peppers, scientifically classified as Capsicum annuum var. annuum, are large, hollow fruits native to Mesoamerica and cultivated worldwide since pre-Columbian times. The plants produce thick-walled, blocky fruits with a glossy exterior and crisp, watery interior. Red peppers are fully mature bell peppers, developing their sweet, fruity flavor and deep crimson color after weeks of growth on the plant, while green peppers are harvested at an earlier, immature stage and possess a more vegetal, slightly bitter taste with a firmer texture. Both varieties feature a mild to no heat level (unlike their piquant relatives in the Capsicum genus), with a crisp, succulent flesh surrounding a central cavity of flat, cream-colored seeds and white pith.

Red and green bell peppers are foundational vegetables across Mediterranean, Latin American, Asian, and global cuisines. They are used raw in salads, slaws, and crudités; roasted until charred and peeled for deep, concentrated flavor; sautéed as a base for soffritto or mirepoix; stuffed with grains and proteins; and incorporated into stir-fries, fajitas, paellas, ratatouille, and countless sauces. Red peppers, sweeter and more delicate, are often used raw or lightly cooked to preserve their brightness, while green peppers withstand longer cooking and contribute savory depth to dishes. Both pair well with onions, garlic, tomatoes, and proteins, and are equally suited to quick weeknight preparations and slow-cooked braises.