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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole green capsicum typically lasts 1 to 2 weeks when stored in the vegetable crisper drawer of the refrigerator.
Yes, you can freeze it. Wash, core, and chop the capsicum first. You don't need to blanch it, but it will lose its crunch, making it best for cooked dishes.
Look for firm, heavy peppers with smooth, glossy skin. Avoid those with wrinkles, soft spots, or dark blemishes.
Green capsicums are harvested before they are fully ripe. They are less sweet and slightly more bitter than red, yellow, or orange varieties.
Red or yellow bell peppers are the best substitutes, though they are sweeter. For a similar flavor profile with more heat, try poblano peppers.
Yes, the skin is completely edible and contains many of the vegetable's nutrients.
Slice off the top (stem end), scoop out the seeds and membranes with a spoon, and rinse the inside before filling.
No, green capsicums (bell peppers) lack capsaicin and are considered 'sweet' peppers with zero heat on the Scoville scale.
green capsicum is a versatile ingredient found in cuisines around the world. With 20 calories per 100g and 0.86 grams of protein, it's a nutritious addition to many dishes.
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