Bell Pepper
Bell peppers might look humble in your grocery cart, but these colorful veggies have a lot of surprises up their sleeves. Did you know that they’re technically a fruit? That’s right—bell peppers grow from flowers and contain seeds, which puts them in the same botanical category as apples and tomatoes.
Bell peppers come in a rainbow of colors, from green to red, yellow, orange, and even purple. Each color has a slightly different flavor. Green peppers are harvested early and have a grassy bite, while red peppers are fully ripe and taste much sweeter. In fact, red bell peppers can have almost twice the vitamin C of their green siblings!
If you’re a heat-seeker, you might be surprised to learn that bell peppers are the mildest members of the Capsicum family. On the Scoville Scale, they clock in at just 0–100 SHU—far gentler than a Jalapeño or a fiery Habanero.
Bell peppers are also nutritional powerhouses. A single medium pepper provides over 150% of your daily vitamin C, plus a boost of vitamin A, potassium, and antioxidants. No wonder they’re such a popular choice for salads, stir-fries, and snacking.
Unlike many other peppers—like the smoky Poblano or tangy Pepperoncini—bell peppers bring all the flavor with none of the burn. That makes them perfect for kids, picky eaters, or anyone who prefers their peppers on the sweet side.
So next time you’re cooking with a Sweet Bell Pepper, remember: you’re enjoying one of the most versatile, colorful, and friendly peppers around.
