two or three sweet peppers : green
Green sweet peppers are an excellent source of vitamin C and provide dietary fiber, with moderate amounts of vitamin A and potassium. They are very low in calories and contain beneficial plant compounds including capsaicinoids and flavonoids.
About
Green sweet peppers (Capsicum annuum var. grossum) are immature capsicum fruits harvested before they reach their mature color, native to Mesoamerica and now cultivated worldwide. They are blocky or oblong in shape with thick, crisp flesh and a slightly bitter, herbaceous flavor profile distinct from their ripe red, yellow, or orange counterparts. The green color indicates that the fruit has not undergone the ripening process that develops sugars and causes the pigment transition to other hues. Key varieties include the Bell pepper (most common), as well as poblano and Anaheim peppers when selected at the green stage.
Green peppers are more tart and vegetal than mature colored peppers, with a dense cellular structure that makes them ideal for raw applications and cooking methods that benefit from their structural integrity.
Culinary Uses
Green sweet peppers are versatile ingredients used across numerous global cuisines, from Mexican salsas and chiles rellenos to Italian soffritto and Asian stir-fries. Their firm texture makes them excellent for stuffing, slicing into rings for grilling, or dicing into sautés and soups. In raw applications, they add fresh crunch and subtle bitterness to salads, crudités, and garnishes. Their lower sugar content compared to mature peppers makes them ideal for savory preparations and dishes that require structural support during cooking. Green peppers pair well with onions, garlic, tomatoes, and proteins in both Mediterranean and Latin American cuisines.