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yellow peppers - remove green stem and seeds

ProducePeak season is summer through early fall (June–September in the Northern Hemisphere), though cultivation in greenhouses and imports make them available year-round in most markets.

Rich in vitamin C (approximately 184 mg per 100g), antioxidants including lutein and zeaxanthin, and a good source of vitamin B6 and fiber. Low in calories at approximately 30 kcal per 100g.

About

Yellow peppers (Capsicum annuum) are sweet pepper cultivars native to Central and South America, characterized by their bright yellow color and bell-shaped form. They develop from green immature fruit and reach full color and sweetness at maturity. Yellow peppers have thick, glossy walls surrounding a central cavity containing white seeds and a pale green placental core. The flavor profile is distinctly sweeter than green peppers with subtle fruity notes and moderate vitamin C content, becoming increasingly sweet as the fruit ripens fully. Different cultivars vary in size and shape, ranging from classic bell pepper geometry to more compact or elongated forms.

Culinary Uses

Yellow peppers are used extensively in Mediterranean, Asian, and Latin American cuisines both raw and cooked. Raw, they appear in salads, crudités, and fresh salsas, contributing sweetness and vibrant color. When cooked, they soften and intensify in flavor, making them ideal for sautéing, roasting, grilling, and stuffing. The sweet profile pairs well with onions and garlic in soffritos and mirepoix preparations, and complements seafood, chicken, and vegetarian dishes. Roasting over flame or in the oven develops deeper caramelization. They are frequently featured in Mediterranean dishes such as paella, ratatouille, and gazpacho, as well as in Asian stir-fries and Latin American escabeche preparations.

Forms & Preparations

Whole fresh — Unpeeled with stem and seeds intact; used for roasting, grilling, or stuffing whole, or to be processed into other forms.
Diced or chopped — Stem and seeds removed, flesh cut into cubes or irregular pieces; standard preparation for salads, stir-fries, and sautés.
Sliced or julienned — Stem and seeds removed, cut into thin strips; used for stir-fries, fajitas, salads, and presentation-focused dishes.
Roasted and peeled — Charred over flame or in the oven, skin removed, and halved or cut into strips; used in salads, antipasti, pasta dishes, and as a condiment.
Canned or jarred — Pre-cooked, peeled, and packed in brine or oil; convenient for quick preparations, though with softer texture than fresh.
Dried — Whole peppers or flakes dried to preserve; used in spice blends and for long-term storage, reconstituted for cooking if needed.