red pepper - 1 small seeded and cut into thin rings
Rich in vitamin C (approximately 190 mg per 100g) and carotenoids including beta-carotene and lycopene; contains notable amounts of vitamin B6, folate, and dietary fiber with minimal calories (approximately 31 per 100g).
About
Red bell pepper (Capsicum annuum var. grossum) is a domesticated cultivar of the Capsicum genus, originating from Central and South America and now cultivated worldwide. The red pepper is a mature, fully ripened stage of the bell pepper, characterized by a glossy, smooth skin that ranges from bright to deep crimson, and a thick-walled, hollow fruit structure. Unlike its green counterpart (which is harvested immature), red peppers develop higher concentrations of sugars and carotenoid pigments, resulting in a naturally sweet flavor profile with subtle fruity undertones. The flesh is firm yet yielding, and the interior contains numerous flat, round seeds attached to a central placental core.
Culinary Uses
Red peppers are employed across global cuisines as a versatile vegetable suitable for both raw and cooked applications. Raw, they serve in salads, crudités, and as garnish, contributing sweetness and textural crunch. When cooked, red peppers are roasted, grilled, sautéed, or braised in dishes ranging from Spanish romesco and pipérade to Italian peperonata and North African tagines. Their natural sweetness makes them particularly valuable in soups, stews, stir-fries, and Mediterranean vegetable preparations. The thin rings preparation described here is ideal for raw salads, sandwiches, or as a garnish for soups and composed plates.