sweet red peppers; seeded
Exceptionally high in vitamin C (providing over 100% of daily value per medium pepper) and rich in antioxidants including beta-carotene and quercetin. Also contains vitamin B6, fiber, and capsanthin, the pigment responsible for their red color.
About
Sweet red peppers (Capsicum annuum) are the mature, fully ripened fruit of the pepper plant, belonging to the Solanaceae family. Native to Central and South America, they develop their characteristic red color and sweetness through extended ripening on the vine, transforming from green to red over several weeks. The fruit is a hollow berry containing a white placental tissue to which numerous small, flat seeds are attached. Red peppers possess a sweeter flavor profile than their immature green counterparts, with undertones of fruitiness and a thick, crisp flesh that becomes increasingly tender when cooked. Key cultivars include bell pepper varieties bred specifically for their large size and sweet flavor.
Culinary Uses
Sweet red peppers are versatile across global cuisines, used raw in salads, slaws, and crudités, or cooked in stir-fries, braises, and roasted preparations. They feature prominently in Mediterranean cooking (Spanish gazpacho, Italian peperonata), French cuisine (as part of mirepoix preparations), and Asian stir-fries. The seeded pepper is particularly suited for stuffing applications, where the hollow cavity accommodates grains, meats, or vegetables. Roasting and charring the skin enhances their natural sweetness and creates a more delicate texture. They pair well with garlic, onions, olive oil, and fresh herbs, and contribute both sweetness and vitamin C to dishes.