Red Bell Pepper

Red bell pepper is a blocky, thick-walled sweet pepper with glossy red skin. Its flesh is crisp and juicy with gentle sweetness and no heat; it stays firm in quick cooks and softens to a silky texture when roasted. Common uses include slicing for salads, stir-frying, charring and peeling for sauces, or stuffing and baking. Sold fresh whole, pre-sliced, or jarred as roasted strips.\n\nNative to Central and South America, Capsicum annuum was domesticated in Mexico and spread globally after the Columbian exchange. Red bell peppers feature prominently in Mediterranean, Latin American, and East Asian cuisines, and are widely cultivated in open fields and greenhouses.