sweet green or red pepper
Excellent source of vitamin C (particularly red peppers), vitamin A, and antioxidants including quercetin and lutein. Low in calories with a good fiber content, making them a nutrient-dense addition to meals.
About
Sweet peppers (Capsicum annuum var. annuum) are large, bell-shaped fruits native to Mexico and Central America, belonging to the Solanaceae family. They are characterized by thick, waxy flesh surrounding a hollow center containing small, flat seeds. Green peppers are the immature fruit, while red, yellow, and orange varieties represent peppers that have been left on the plant longer to fully ripen. Sweet peppers contain little to no capsaicin—the compound responsible for the pungent heat in chili peppers—resulting in their mild, sweet flavor. The taste profile ranges from slightly grassy and vegetal in green peppers to increasingly sweet and fruity as the pepper ripens and changes color.
Sweet peppers are now cultivated globally across temperate and tropical regions, with significant production in China, Spain, Turkey, and the United States. Different cultivars vary in size, wall thickness, and sweetness, with blocky bell peppers being the most common market form.
Culinary Uses
Sweet peppers are versatile vegetables used raw and cooked across numerous global cuisines. Raw peppers appear in salads, crudités, and composed vegetable platters, where their crisp texture and fresh sweetness are prized. When cooked, they are commonly sautéed, roasted, grilled, or stuffed—preparations that intensify their natural sweetness. Red peppers, being sweeter than green, are preferred for dishes like Spanish romesco, Italian peperonata, and Hungarian paprika-based stews. Green peppers are frequently incorporated into stir-fries, fajitas, and Cajun/Creole cooking. Charring peppers over flame or under a broiler creates a smoky flavor and allows easy skin removal, yielding silky strips ideal for Mediterranean preparations.