Cookbook:Bell Pepper

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Bell Pepper

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables | Chili 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 used as a vegetable.


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Bell peppers have multiple lobes and a hollow center with a clump of small white seeds and a bitter white membrane.[1][2][3]

The 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, along with white and almost black.[2] They are edible while still green, where they have a somewhat grassy and bitter flavor.[1] When mature, the peppers still retain a fairly vegetal taste,[4] with no spiciness despite their close relatedness to hot chiles.[1]


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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 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.

Selection and storage

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Like many fresh vegetables, bell peppers should have few blemishes, wrinkles, or soft spots.[3] The skin should be shiny and well-colored around the stem (if ripeness is desired),[3] and the peppers should feel solid.[2]

Store bell peppers in the fridge—avoid using an airtight bag, the resulting moisture of which can cause mold growth.[3]

For general usage, cut bell peppers open, then remove the stem, core, seeds, and white veins. For some applications, the peppers are charred over a fire, such as a gas range, to loosen the skins and add a distinctive smoky flavor.[2]

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


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  1. a b c "What Are Bell Peppers?". The Spruce Eats. Retrieved 2023-12-26.
  2. a b c d Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
  3. a b c d "How to Cut a Bell Pepper, So You Can Properly Pickle Pecks of Peps (or Whatever)". Serious Eats. Retrieved 2023-12-26.
  4. Velisek, Jan (2014-03-17). The Chemistry of Food. John Wiley & Sons. ISBN 978-1-118-38384-1.