All About Bell Peppers: Types, Taste, and Easy Stuffed Bell Peppers Recipe

Part of the Capsicum genus, which also includes the gamut of chili pepper species, the bell pepper, or capsicum annuum, is larger, rounder, crunchier and milder than its small, spicy relatives.

While the bell pepper is native to Central and South America, China is the world’s largest producer and distributor of the peppers available in grocery stores today. The best time to find peppers from farmers closer to home is around summer’s peak through September.

A raw bell pepper provides approximately 97% of the recommended daily intake of vitamin C, and—despite a natural sweetness—only contains 2 grams of sugar per serving. Red bell peppers also feature vitamin A and beta carotene, while most peppers have trace amounts of vitamin K and vitamin B1 as well.

The structure and shape of bell peppers are similar, regardless of their color.

• A smooth outer skin protects a fresh, crunchy flesh inside.
• The fruit is hollow, with countless seeds clustering in the center and clinging to the white membrane along the walls.

Bell pepper seeds are perfectly harmless to ingest but may add a slightly bitter crunch if left inside the pepper. Most recipes will call for removing the seeds before preparation; there are a variety of simple ways to do so with just a cutting board and knife skills.

For example, if stuffing the pepper, slice across the top, or stem end, and scoop out the seeds. Or, if serving as crudites, cut the pepper into quadrants and, with your paring knife, peel off seeds along with the transparent white membrane they cling to.

The most commonly found bell peppers are green, orange, yellow, and red, though rare varieties of white, brown, and purple do exist as well.

• All unripe bell peppers begin as green on the plant.
• The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant.
• Green peppers feature a more bitter flavor profile.
• Orange and yellow bell peppers are sweeter, with the sweetest being the red bell pepper.

The bell pepper is a wonderful side dish on its own or a fantastic addition to any dish in a range of cuisines, from Italian to Mexican. Try them in:

1. 1. Chef Thomas Keller’s homemade pickles. Chef Keller’s recipe pairs the diminutive jingle bell pepper with cauliflower, cucumber, and radishes in a garlicky brine.
2. 2. Massimo Bottura’s red and yellow bell pepper sauce. Roasted yellow and red peppers offer up acidity and a sweet flavor profile as well as vibrant color.
3. 3. Stuffed bell peppers recipes. The highly versatile nature of bell peppers make them an ideal base for a variety of stuffings. Incorporate them into any vegan or vegetarian recipes for a healthy boost.
4. 4. Sauteed bell peppers. Sauteed bell peppers form the aromatic vegetable base for Cajun Holy Trinity or Spanish soffrito. They’re also excellent when sautéed with onions for fajitas.

Raw, fresh bell peppers will keep in the refrigerator for 1–2 weeks. Bell peppers will keep for up to one month when marinated in olive oil and stored in the refrigerator. You may also extend a bell pepper’s shelf life for up to one year by pickling in a vinegar brine.