Green Bell Pepper

Green Bell Peppers: Your Ultimate Guide to Nutrition, Uses & Selection!
Green bell peppers (Capsicum annuum) are unripe versions of their colorful siblings, offering a distinct crisp texture and herbaceous, slightly bitter taste that forms the backbone of global cuisines. Unlike red/yellow peppers, they’re picked early—making them firmer, more affordable, and longer-lasting. As a nutritional powerhouse, they deliver exceptional health benefits while adding crunch and color to any meal.

✅ Key Benefits & Nutrition Facts

1. Immune-Boosting Vitamin C: 1 cup (92 g) provides 120% DV vitamin C—more than oranges!

2. Eye & Skin Health: Rich in lutein, zeaxanthin, and beta-carotene.

3. Low-Calorie Fiber Source: Just 30 calories per pepper + 2.5 g fiber (10% DV).

4. Metabolism Support: High in vitamin B6 and folate.

5. Antioxidant-Rich: Fights inflammation with flavonoids like quercetin.

👩‍🍳 Culinary Versatility

Green bells shine in both raw and cooked applications:

• Raw: Salads, crudités, sandwiches, salsa

• Sautéed/Stir-Fried: Fajitas, shakshuka, Asian noodles

• Roasted/Stuffed: Mediterranean rice-stuffed peppers, Philly cheesesteaks

• Flavor Base: Holy Trinity (Cajun), Sofrito (Latin), Mirepoix (French)

Pro Tip: Roasting mellows bitterness and enhances sweetness!

🛒 Selection & Storage Guide

• Choosing: Look for firm, glossy skins without wrinkles/soft spots. Stems should be green and fresh.

• Storing:

  • Whole: Lasts 1-2 weeks refrigerated in crisper drawer (high humidity).

  • Cut: Store in an airtight container with a paper towel (up to 5 days).

• Freezing: Blanch sliced peppers for 2 minutes → ice bath → freeze for 6 months.

🌍 Global Names & Varieties

• Alternate Names: Green capsicum (AU/NZ/IN), paprika (ES), pilipili hoho (SWA).