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Bell Pepper

0 SHU — No Heat

Bell peppers are the mildest members of the Capsicum family — they contain a recessive gene that eliminates capsaicin entirely, making them sweet, crisp, and completely heat-free. They're the world's most consumed pepper and one of the most versatile vegetables in the kitchen.

Colors & Flavor

Green Bell Pepper

Slightly bitter, grassy, and vegetal — harvested before fully ripe. Most affordable.

Yellow Bell Pepper

Mild and sweet with a slight tang — ripened longer than green.

Orange Bell Pepper

Fruity and sweet — between yellow and red in flavor development.

Red Bell Pepper

The sweetest and most flavorful — fully ripened green peppers with rich, mellow sweetness.

Best Uses

Raw & Salads

Crisp and sweet raw — slice into strips for snacking or chop into salads

Stuffed Peppers

Hollow and fill with meat, rice, and cheese then bake — a classic comfort dish

Stir-Fries

Add color and sweetness to Asian stir-fries — add near the end to keep some crunch

Roasting

Roast or char whole until soft and smoky — peel and use in sauces, sandwiches, antipasto

Sautéing

Soften with onions and garlic as a base (sofrito) for soups, stews, and sauces

Fajitas

Sliced and cooked with onions over high heat — the classic fajita vegetable

Storage

Refrigerate unwashed in the crisper drawer for up to 1–2 weeks. Red, yellow, and orange peppers are more perishable than green. Once cut, wrap tightly and use within 3–5 days.