red or green peppers
Bell peppers are excellent sources of vitamin C (particularly red peppers), vitamin A, and antioxidants such as carotenoids and quercetin. Red peppers contain approximately three times the vitamin C of green peppers due to extended ripening.
About
Bell peppers (Capsicum annuum) are large, hollow, multi-chambered fruits native to Mesoamerica, now cultivated globally. Red and green peppers are the same species at different stages of ripeness—green peppers are harvested immature, while red peppers are allowed to ripen fully on the plant, developing their characteristic sweet flavor and deep color. Bell peppers possess a firm, waxy skin; crisp, juicy flesh; and a cavity containing flat seeds. The sweetness intensifies considerably as peppers mature from green to red, with red peppers exhibiting a more complex, slightly fruity sweetness compared to the more grassy, vegetal character of green peppers.
Culinary Uses
Bell peppers are fundamental ingredients across Mediterranean, Latin American, and Asian cuisines. Red and green peppers are utilized raw in salads, slaws, and crudités, or cooked via roasting, grilling, sautéing, and braising. Red peppers are prized for their sweetness in dishes such as Spanish romesco, Italian peperonata, and Hungarian paprikash, while green peppers provide a more assertive, vegetal component to dishes like soffritto, stir-fries, and fajitas. Both varieties are essential to the holy trinity of Cajun cooking, feature prominently in ratatouille and paella, and are frequently stuffed whole with rice, meat, or vegetables.