Cookbook:Bell Pepper

Cookbook | Recipes | Ingredients | Vegetables | Chili Pepper

Red bell pepper
Bell peppers of various colors

The bell pepper, sometimes ambiguously known simply as "pepper" or "capsicum", is a type of large mild chili pepper that is considered by many to be without heat. Bell peppers are often considered to be merely vegetables, not spices, even though some people find them to be slightly hot.

Characteristics Edit

Bell peppers are green while developing and then ripen to a variety of colors—red and yellow are the most common but purple and orange are also found. They are edible while still unripe and have a distinctly different (and milder) taste in that state. Compared to green ones, red bell peppers have three times as much vitamin C and 11 times as much beta carotene.

Uses Edit

For general usage, slice bell peppers in half lengthwise, then remove the stem, core, seeds, and white veins.

Red bell peppers are often heated over a fire, such as a gas range, to remove the skins and add a distinctive smokey flavor.

Bell peppers are commonly added to pizza, stir-fry, and sweet and sour. They can also be deseeded, stuffed, and baked.

Seasonality Edit

Seasonality tables|Autumn|Winter|Spring|Summer|All year
Bell Pepper Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Northern hemisphere                        
Southern hemisphere                        

Green (unripe) bell peppers are available all year, with their peak season falling between July and November. The ripe varieties are more sensitive to season and will reach their peak towards the end of the green pepper's season.[1]

Recipes featuring bell peppers include Edit

See Also Edit

External Links Edit