Bell Pepper
Sweetness in bell peppers varies with ripeness, offering crisp texture.
Bell peppers, also called sweet peppers or capsicums, are crisp, hollow fruits from the same family as chillies but without the heat. They taste sweet and juicy, with a gentle bitterness in green peppers and a fruity, almost citrus brightness in ripe red, yellow and orange ones.
Cooks love bell peppers because they are as good raw and crunchy as they are soft, sweet and smoky after roasting. They are essential in fajitas, ratatouille, Cajun cooking, stuffed peppers and stir-fries.
Flavor profile
Aroma: sweet, mild
Good to know
Origin: Central and South America
Forms: red, green, yellow, orange
Season: Available year-round from greenhouses; local field peppers peak from mid-summer to early autumn.
Nutrition: A good source of vitamin C, especially ripe red peppers.
Storage: Store whole bell peppers unwashed in the fridge crisper drawer, where they keep 1–2 weeks; green peppers usually last a little longer than red. Once cut, wrap them and use within 3–4 days. Peppers freeze well without blanching: slice, spread on a tray to freeze, then bag for up to 10–12 months. Frozen peppers turn soft when thawed, so use them in cooked dishes. Roasted, peeled peppers keep about a week in the fridge covered in oil. Wrinkled, soft or slimy peppers are past their best.
How to use bell pepper
Grilling Bell Peppers
Heat caramelizes fructose, enhancing sweetness and adding smokiness.
Stuffed Bell Peppers
Baking steams flesh, blending flavors and softening peppers.
The science of bell pepper
- Bell peppers have no heat because they carry a gene variant that stops them making capsaicin, the compound that makes chillies spicy.
- Green peppers are simply unripe. As they ripen to yellow, orange and red, chlorophyll breaks down, carotenoid pigments such as capsanthin build up, and sugars rise, which is why red peppers taste sweeter and fruitier.
- The grassy, green smell of green peppers comes largely from a powerful aroma compound called 2-isobutyl-3-methoxypyrazine, also found in some grapes such as Cabernet Sauvignon. It fades as the pepper ripens.
- Charring peppers under a grill or over a flame cooks the flesh and blisters the skin. Steaming them in a covered bowl afterwards loosens the tough outer skin so it slips off, leaving silky, smoky flesh.
How to choose bell pepper
Choose peppers that are firm, glossy and heavy for their size, with tight, unwrinkled skin and a fresh green stem. Avoid soft spots or wrinkles. Pick red, yellow or orange for sweetness and raw snacking; green for a sharper, grassier bite in cooked dishes.
Substitutes for bell pepper
| Swap | Amount | What changes |
|---|---|---|
| Poblano pepper | 1:1 | Mildly spicy and earthier; perfect for stuffing and roasting. |
| Jarred roasted red peppers | 1:1 for cooked dishes | Already soft and smoky; great in sauces, dips and sandwiches. |
| Zucchini | 1:1 | Similar crunch and bulk in stir-fries and roasting trays, without the sweetness. |
| Sweet mini peppers | 1:1 by weight | Same flavour in snack size; ideal raw or blistered whole. |
What goes with bell pepper
- Eggplant. Sweet roasted pepper balances eggplant's mild bitterness, as in ratatouille and caponata.
- Zucchini. Both vegetables soften and sweeten together in ratatouille.
- Onion. Bell pepper's sweetness softens onion's sharpness.
- Cumin. Cumin's warm spice contrasts with bell pepper's sweetness.
- Lime. Lime's acidity contrasts with bell pepper's sweetness.
- Garlic. Garlic adds savory depth to sweet bell pepper as they sauté together.
- Paprika. Paprika is dried ground sweet pepper, so it deepens fresh bell pepper's own sweet flavor.
- Palm Oil. Bell pepper's sweetness and palm oil's earthiness are the base of many West African stews.
- Paneer. Charred bell pepper and paneer cubes are a staple of kadai paneer and skewers.
- Black Bean. Sweet bell pepper complements black bean's earthiness in soups and stews.
Mistakes to avoid
- Overcooking leads to mushy texture.
- Improper seeding or underripe peppers taste bitter.
Ideas for tonight
- Stir-fried bell peppers
- Bell pepper and hummus dip
- Stuffed bell peppers
Bell Pepper: questions
What is the difference between red and green bell peppers?
A green bell pepper is an unripe pepper. Left on the plant it turns yellow, orange and then red, becoming sweeter, fruitier and less bitter. Red peppers usually cost more because they take longer to grow.
Can you freeze bell peppers?
Yes, with no blanching needed. Slice or dice them, freeze them spread on a tray, then bag them. They soften when thawed, so they are best in cooked dishes like stir-fries, sauces and chilli.
How do you roast and peel bell peppers?
Char them whole under a hot grill, on a barbecue or over a gas flame, turning until blackened all over. Put them in a covered bowl for 10 minutes, then peel off the skin and pull out the seeds.
Are bell peppers and capsicum the same?
Yes. Capsicum is the common name in Australia, New Zealand and India, while North Americans say bell pepper and Britons often just say pepper.
Do bell peppers have any heat?
No. Bell peppers have virtually no capsaicin, the compound that makes chillies spicy, so they score zero on the Scoville scale.
Do you need to remove the seeds from bell peppers?
The seeds and white pith are edible but slightly bitter and have a dry texture, so most cooks remove them. It is a matter of preference rather than safety.
What does bell pepper taste like?
Sweetness in bell peppers varies with ripeness, offering crisp texture. Its strongest notes are sweet, with an aroma that is sweet, mild.
What goes well with bell pepper?
Bell Pepper pairs best with eggplant, zucchini, onion, cumin, lime. Sweet roasted pepper balances eggplant's mild bitterness, as in ratatouille and caponata.
How do you use bell pepper in cooking?
Grilling Bell Peppers: heat caramelizes fructose, enhancing sweetness and adding smokiness.
How should you store bell pepper?
Refrigerate to keep them fresh and crisp for up to a week.
What is the most common mistake with bell pepper?
Overcooking leads to mushy texture.
Onion
Garlic
Eggplant
Zucchini
Tomato
Poblano
Jalapeño
