bell pepper
Also known as: capsicum, sweet pepper, shimla mirch
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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 healthy and delicious Indian-style twist on stuffed peppers. Bell peppers are filled with a savory mix of protein-packed quinoa, soft cottage cheese (paneer), and aromatic spices, then baked to perfection.
Vibrant bell peppers are hollowed out and filled with a savory, protein-packed mixture of quinoa, black beans, and corn, seasoned with aromatic Indian spices. A wholesome and colorful vegan main course.
A vibrant and hearty dish featuring bell peppers filled with a savory mix of Indian-spiced quinoa, chickpeas, and vegetables. Baked to perfection, it's a wholesome and flavorful vegan main course.
A delicious twist on a classic, these bell peppers are filled with a savory, lightly spiced tuna mixture and baked until tender. A perfect, protein-packed main dish that's both healthy and satisfying.
A light and healthy casserole featuring flaky cod and a medley of fresh vegetables like broccoli, bell peppers, and zucchini. Tossed in a zesty lemon-herb dressing and baked to perfection over a bed of fluffy quinoa, it's a complete and satisfying weeknight 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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