The bell pepper, also known as sweet pepper or capsicum, is of the species Capsicum annuum and native to Mexico, Central America and northern South America. Bell peppers are botanically fruits, but in culinary contexts they are usually considered to be vegetables.

Not only are bell peppers delicious to eat and beautiful to look at, but they are also packed with nutritional benefits. All bell peppers are high in vitamin C with the red pepper having more than twice as much as the green pepper. The bell pepper is also a wonderful source of vitamin A, vitamin B, antioxidants and carotenoids.

So load up and enjoy this wonderful combination of taste, looks and benefits!


Bell peppers can be bought year-round, but they are most abundant and tasty during the months of August and September. Colors range from the burgeoning colors of green to yellow, and ripen to the sweeter-tasting colors of red, orange, and sometimes purple and brown, depending on the variety.

Picking a good pepper is easy: they should have a smooth and tight skin (no wrinkles, or soft or bruised spots), plus bright color, and feel firm and solid. A look at the stem is another place to peek: it should appear fresh, green, and not dry or desiccated.


Don’t wash a pepper until use: ideally store unwashed peppers in a cool place covered with a kitchen towel, or second best is in the vegetable compartment in your refrigerator (but not in plastic, which will create excess moisture). Some even freeze them, either whole, or cleaned, deseeded, and chopped.

Peppers can be eaten raw or cooked. If eating it raw, wash it first, then core it (just cut around the stem with a paring knife). Cut the pepper in half (lengthwise) and then remove any seeds and the white core/ribs—you can try shaking the seeds into the garbage. Don’t be tempted to use water to remove the seeds: it will just waterlog it. The pepper is then ready to be cut into strips, chopped, or diced. For those want to stuff a pepper, cut it horizontally instead of cutting it lengthwise (don’t forget to remove the seeds and core!). One precaution: even though peppers are typically sweet, be sure to wash your hands well when all is said and done—don’t touch your eyes!

Peppers are also delicious roasted. They can be grilled with tongs over a gas burner until blistered and the skin starts to blacken, or in the broiler: simply put cut pepper halves on a cookie sheet and roast. The best way to peel the skin is to then place the peppers in a bowl covered with plastic wrap, or in a paper bag. Steam for about 15 minutes, and then peel the skin off with your fingers (or a knife if they’re too hot).


Eaten raw, crunchy bell peppers are wonderful in a crudités platter and in salads (try adding it t a tuna salad!). They can also be stuffed, or sautéed—peppers are a delicious addition to a stir-fry. Peppers also pair well with meat, like a classic Italian sausage and peppers dish, or with steak. Some like to puree peppers into dips, like hummus, or into soups.