Green Bell Pepper

Green bell pepper is a blocky, glossy-skinned sweet pepper with thick, crisp walls and a hollow seed cavity. Its flavor is fresh, grassy, and slightly bitter; it stays crunchy when raw and softens to tender-sweet when cooked. Commonly used for sautes, stir fries, fajitas, stuffed peppers, and as part of aromatic bases like sofrito and mirepoix. Sold whole, pre-sliced, or diced fresh or frozen.\n\nCultivated from Capsicum annuum domesticated in Mesoamerica, the bell type spread globally via European trade. Green bell peppers are the unripe stage of sweet peppers and feature widely in North American, Mediterranean, and East Asian cuisines. Commercial production ranges from open-field crops to greenhouse operations.