*such as bell pepper
Excellent source of vitamin C, vitamin A, and antioxidants, particularly in red and yellow varieties. Low in calories with dietary fiber and beneficial compounds like quercetin.
About
Bell pepper (Capsicum annuum var. annuum) is a cultivar of the pepper plant native to Central and South America. Characterized by a hollow, thick-walled fruit that is typically sweet with little to no capsaicin heat, bell peppers are botanically berries. The fruit exists in multiple color varieties—green (mature unripe fruit), red, yellow, orange, and purple (fully ripe variants)—each with subtle flavor variations. Green bell peppers are more herbaceous and vegetal, while red peppers develop increased sweetness and fruitiness as they ripen. The plant produces bell peppers on compact bushes and thrives in warm climates.
Culinary Uses
Bell peppers are versatile vegetables used across Mediterranean, Latin American, Asian, and global cuisines. Raw, they appear in salads, salsas, and crudités; roasted, they become jammy and are used in piperade, romesco, and antipasti. Diced bell peppers form the base of the mirepoix family and soffritto in French and Italian cooking respectively. They are stuffed whole, incorporated into stir-fries, fajitas, paella, and ratatouille, or puréed into soups and sauces. The variety of colors allows for both flavor differentiation and visual appeal in plating.