red pepper and 1 yellow pepper
Red peppers are exceptionally rich in vitamin C (higher than citrus fruits) and contain substantial amounts of vitamin A, potassium, and lycopene. They are low in calories and contain beneficial antioxidants that increase during ripening.
About
Red pepper is the mature, ripe form of Capsicum annuum, a member of the Solanaceae family native to Central and South America. Red peppers develop their characteristic color, sweetness, and complex flavor profile as they ripen on the plant from green to red, a process that increases their sugar content and carotenoid pigments. The flesh is thick and crisp, with a glossy exterior and a mild, slightly sweet flavor with subtle fruity notes, distinct from the grassy character of green peppers. The fruit contains numerous small, flat seeds embedded in a central placenta.
Red peppers are distinguished by their higher levels of vitamin C and lycopene compared to other pepper varieties, developing these nutrients as they mature. They have a fleshy, watery interior ideal for raw consumption or cooking.
Culinary Uses
Red peppers are used extensively across Mediterranean, Latin American, and Asian cuisines, both raw and cooked. Raw, they appear in salads, crudités platters, and as garnishes, valued for their sweetness and crisp texture. Cooked applications include roasting (charred and peeled for piperade, romesco sauce, or stuffed pepper dishes), sautéing in soffritto bases, grilling, and incorporation into stews, stir-fries, and grain dishes. The sweet flavor pairs well with garlic, onions, tomatoes, eggplant, and proteins including fish, poultry, and legumes. Red peppers are key ingredients in Spanish pa amb tomàquet variations and paprika-based preparations.