red bell peppers — stemmed and seeded
Red bell peppers are exceptional sources of vitamin C (approximately 150% of daily value per 100g) and contain significant levels of vitamin A, vitamin B6, and antioxidants including lycopene and quercetin. They are low in calories and provide dietary fiber, with minimal sodium and no fat.
About
The red bell pepper is the mature, fully ripened fruit of Capsicum annuum var. grossum, a solanaceous plant native to Mesoamerica. As a pepper develops on the plant, it progresses through color stages—typically green to yellow to orange to red—with red peppers representing the fully mature stage, achieved after extended ripening on the vine. Red bell peppers are large, hollow fruiting bodies with thick, fleshy walls, a broad cavity containing numerous small seeds attached to the central placenta, and a distinctive blocky, quadrilateral shape. The flavor profile is distinctly sweet with subtle fruity undertones and significantly higher sugar content compared to unripe peppers, while retaining a mild pungency. The stemmed and seeded preparation refers to peppers from which the crown stem, core, and internal seeds have been removed, leaving only the edible flesh wall.
Culinary Uses
Red bell peppers are among the most versatile vegetables in global cuisine, valued for their sweetness, vibrant color, and nutritional profile. They are employed raw in salads, crudités, and fresh salsas; roasted and charred for use in romesco, muhammara, and Mediterranean spreads; sautéed as a foundational aromatic in soffritos, mirepoix variations, and stir-fries; and incorporated into composed dishes such as ratatouille, fajitas, paella, shakshuka, and curry bases. Their sweetness complements both acidic and savory preparations, making them suitable for pickling, stuffing (as in dolmas or stuffed pepper preparations), and incorporation into sauces. The stemmed and seeded form facilitates quick cooking and plating, allowing for rings, strips, or whole roasted presentations.