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Also known as: capsicum, sweet pepper, shimla mirch
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A quick, one-pan meal perfect for weeknights. Lean ground turkey, colorful bell peppers, and savory spices come together in a simple skillet dish that's both healthy and satisfying.
Sizzling strips of tender chicken, sweet bell peppers, and onions tossed in a vibrant, salt-free spice blend of cumin and smoked paprika. A classic Tex-Mex skillet meal that's full of flavor and ready in under 30 minutes, perfect for a healthy weeknight dinner.
Vibrant bell peppers filled with a hearty mix of fluffy quinoa, black beans, sweet corn, and zucchini. Seasoned with cumin and oregano, this baked dish is a colorful, satisfying, and heart-healthy meal.
Whole bell peppers typically last 1 to 2 weeks in the refrigerator crisper drawer. Once sliced, they should be used within 3 to 5 days.
Yes, you can freeze chopped bell peppers without blanching. They will lose their crispness, so they are best used in cooked dishes like soups or stir-fries later.
Green peppers are harvested earlier and are less sweet. Red, orange, and yellow peppers are fully ripe, sweeter, and contain higher levels of Vitamin C and A.
Look for peppers that are firm to the touch, have smooth, shiny skin without wrinkles, and feel heavy for their size.
For crunch, use celery or carrots. For flavor, use mild chilies like Poblano or Anaheim peppers, or use pimientos for a similar sweet profile.
No, bell peppers lack capsaicin, the compound that gives chilies their heat, making them sweet rather than spicy.
Cut off the top, scoop out the seeds and membranes, and optionally parboil them for 2-3 minutes to soften them before filling and baking.
Yes, bell peppers belong to the Solanaceae (nightshade) family, along with tomatoes, potatoes, and eggplants.
bell pepper is a versatile ingredient found in cuisines around the world. With 26 calories per 100g and 1 grams of protein, it's a nutritious addition to many dishes.
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