sweet bulgarian pepper
Rich in vitamin C, vitamin A, and antioxidants including lycopene (especially in red varieties); low in calories with beneficial dietary fiber and virtually no sodium.
About
Sweet Bulgarian peppers (Capsicum annuum) are large, blocky bell peppers with thick walls, originating from the Balkans but now cultivated worldwide. Characterized by their squared, bell-like shape and robust, glossy skin, they typically mature from green to vibrant red, yellow, or orange, though some varieties remain green at full maturity. The fruit is botanically a berry with hollow interior chambers containing small, flat seeds. Bulgarian peppers are notably sweeter than many other pepper varieties, with a mild, fruity flavor profile and minimal capsaicin content, making them entirely non-spicy. The walls are substantially thicker than common bell peppers, providing a firmer texture and higher flesh-to-seed ratio.
Culinary Uses
Sweet Bulgarian peppers are versatile ingredients used across Mediterranean, Eastern European, and Middle Eastern cuisines. They are commonly roasted, grilled, or flame-charred until blistered, then peeled for use in salads, spreads (such as Bulgarian lyutenitsa), and appetizers. Raw, they appear in salads, antipasti platters, and fresh vegetable preparations. Stuffed pepper dishes (variations of sarma and dolma) feature Bulgarian peppers as primary vessels. They are also diced for sautéed vegetable preparations, added to stews and ragùs for sweetness and body, or thinly sliced for pickled preservation. Their substantial walls make them excellent for slicing into rings and grilling or sautéing as side vegetables.