Bell Peppers
Sweet, crisp, and colorful peppers that brighten dishes raw or cooked.
Also known as: capsicum, sweet pepper, red pepper, green pepper, yellow pepper
Overview
Bell peppers are mild, sweet members of the capsicum family, free of the heat that defines chili peppers. Their glossy, hollow bodies come in green, red, yellow, and orange, with color signaling ripeness — green peppers are picked young and taste grassy, while red, yellow, and orange are fully ripe and noticeably sweeter.
Crisp and juicy raw, they turn silky and deeply sweet when roasted, sautéed, or grilled. Their sturdy shape also makes them a natural vessel for stuffing, and they add color and crunch to stir-fries, fajitas, salads, and stews across many cuisines.
Culinary Uses
- Sliced raw into salads, crudités, and sandwiches for crunch.
- Sautéed or grilled in fajitas, stir-fries, and pasta.
- Roasted until soft and sweet, then peeled for salads and sauces.
- Hollowed and stuffed with grains, meat, or beans, then baked.
Flavor Profile
- Sweet and mildly vegetal, with no chili heat.
- Red, yellow, and orange peppers are sweeter; green is grassier and slightly bitter.
- Roasting concentrates their sugars into a smoky sweetness.
Storage
- Refrigerate whole in the crisper drawer, where they keep for one to two weeks.
- Store cut peppers in an airtight container and use within a few days.
- Roasted peppers keep in oil in the fridge, or freeze raw sliced peppers for cooking.
Preparation
- Rinse, then halve and remove the stem, seeds, and pale inner ribs.
- Slice, dice, or leave whole for stuffing depending on the dish.
- Char skins under a broiler or over flame, then steam and peel for roasted peppers.
Nutrition
Bell peppers are very low in calories and exceptionally high in vitamin C.
Red peppers in particular are rich in vitamin A and antioxidants.
Higher than many citrus fruits, especially in red peppers.
From carotenoids; abundant in ripe red peppers.
Supports metabolism and nerve function.
Colorful carotenoids and flavonoids.
Dietary Considerations
- Naturally vegan, vegetarian, gluten-free, and low in calories.
- Part of the nightshade family, which a few people choose to avoid.
- A colorful, low-calorie way to add vitamins and crunch.
Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.
Common Pairings
Recipes with Bell Peppers
Jamaican Escovitch Fish
Crisp fried snapper topped with a bright, tangy pickle of vinegar-soused onion, carrot, bell pepper, and scotch bonnet — a festive Jamaican coastal favourite.
Jamaican Brown Stew Chicken
Chicken browned in caramelised sugar then simmered with onion, thyme, scotch bonnet, and allspice into a deep, glossy gravy — a beloved Jamaican Sunday-dinner classic.
Egyptian Hawawshi
Spiced ground beef mixed with onion, pepper, and herbs, stuffed into Egyptian flatbread and baked until crisp, a popular hand-held street food bursting with savoury flavour.
Jamaican Ackee and Saltfish
Jamaica's national dish of silky ackee sauteed with flaked salt cod, peppers, onion, tomato, and thyme, a savoury, comforting plate traditionally served for breakfast.
Poulet Nan Sos
Haiti's beloved stewed chicken — pieces marinated in citrus and epis, seared, then simmered in a rich tomato-and-pepper Creole sauce until tender and glossy.
Red Beans and Rice
A New Orleans Monday tradition — red kidney beans simmered low and slow with the holy trinity, smoked sausage, and Creole spice until creamy, then ladled over fluffy white rice.
Shrimp Etouffee
A Louisiana Creole classic — plump shrimp smothered in a rich roux-based sauce built on the holy trinity of onion, celery, and bell pepper, seasoned with Cajun spice and served over rice.
Chakalaka
A spicy South African vegetable relish of onions, peppers, carrots, and beans in a curried tomato base — served as a versatile side with grilled meats, pap, or bread.
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