Yellow Bell Pepper

A yellow bell pepper is a blocky, glossy sweet pepper with thick, juicy walls and a sunny yellow color. It tastes mild and sweet with a crisp snap and holds its shape when sauteed, grilled, or roasted. Cooks use it raw in salads and slaws, for stuffing and baking, in quick stir fries, or charred and peeled for sauces; sold mostly whole, sometimes pre-cut.\n\nDomesticated from Capsicum annuum in Mesoamerica, sweet peppers spread through Europe and beyond after the Columbian exchange. Breeders selected yellow types for color and sweetness, now common in Mediterranean, Latin American, and East Asian cuisines; growers raise them in open fields and greenhouses.