red/green peppers
Red peppers are excellent sources of vitamin C, vitamin A, and antioxidants including carotenoids; green peppers contain moderate vitamin C and are lower in sugar. Both are low in calories and high in dietary fiber.
About
Bell peppers (Capsicum annuum) are hollow, thick-walled fruits native to Central and South America that come in multiple color stages depending on ripeness and variety. Red and green peppers represent different maturity levels of the same plant—green peppers are harvested earlier before full ripeness, while red peppers result from extended ripening on the vine, developing sweeter flavor compounds and deeper color due to carotenoid accumulation. Both varieties have a mild, sweet flavor when mature, though green peppers are characteristically more herbaceous and grassy with slight bitterness. The flesh is crisp and watery with a central seed cavity and thick walls suitable for stuffing, sautéing, or raw consumption.
Culinary Uses
Bell peppers are foundational vegetables across Mediterranean, Latin American, and Asian cuisines, appearing raw in salads, slaws, and crudités, or cooked in stir-fries, roasts, braises, and stuffed preparations. Green peppers contribute vegetal complexity to soffritto (the Italian holy trinity base) and mirepoix, while red peppers add natural sweetness and visual vibrancy to dishes like Spanish pipéronata, Hungarian paprikash, and Cajun holy trinity. Both are essential to ratatouille, paella, fajitas, and shakshuka. Roasting intensifies sweetness and enables easy skin removal, while raw consumption preserves crispness and brightness. Peppers pair well with tomatoes, onions, garlic, eggplant, and proteins, and serve equally in vegetarian and meat-based preparations.