yellow or orange sweet pepper
Excellent source of vitamin C and beta-carotene (provitamin A); also contains vitamins B6 and K, dietary fiber, and antioxidant compounds including carotenoids and phenolic compounds.
About
Yellow and orange sweet peppers are cultivars of Capsicum annuum, a flowering plant in the nightshade family native to Mesoamerica. These bell-shaped peppers are characterized by their bright yellow or orange exterior, thick-walled structure, and glossy finish. They develop their distinctive color and enhanced sweetness as they mature on the vine, with full ripeness yielding a fruity, slightly sweet flavor profile and crisp, juicy flesh. Yellow and orange varieties contain higher levels of carotenoids compared to green peppers, contributing to their vibrant hue and nutritional profile. Common cultivars include 'Golden Bell,' 'Yellow Bell,' 'Orange Bell,' and 'Floristan,' though supermarket specimens are often undifferentiated commercial hybrids.
Culinary Uses
Yellow and orange sweet peppers are used raw in salads, slaws, and crudités, where their sweetness and crisp texture are best appreciated. They are roasted whole or in strips to develop deeper caramelization and may be stuffed with grains, legumes, or meat. In cooked applications—sautéing, stir-frying, and braising—they add color, sweetness, and body to dishes. They feature prominently in Mediterranean cuisines, particularly Spanish paella and gazpacho, as well as in Chinese and Southeast Asian stir-fries. The peppers pair well with olive oil, garlic, onions, and fresh herbs such as basil and cilantro. They are also preserved through roasting, freezing, or pickling.