Red bell pepper

Red bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.

Description

The red bell pepper is a mature version of the green bell pepper and is sweeter than its green counterpart. The red color results from the ripening process, as the pepper develops high amounts of vitamin C and beta carotene.

Cultivation

Red bell peppers are grown in a variety of climates, both temperate and tropical. They are relatively easy to cultivate and are grown all over the world. They are most commonly grown in North America, Europe, and Asia.

Culinary uses

Red bell peppers are versatile and can be used in a variety of dishes. They can be eaten raw, roasted, or cooked. They are commonly used in salads, stir-fry dishes, and casseroles. They can also be stuffed with various fillings.

Nutritional value

Red bell peppers are rich in various vitamins and minerals. They are very high in vitamin C, and are also a good source of vitamin B6, vitamin A, and folate. They also contain a significant amount of fiber.

Health benefits

The high vitamin C content in red bell peppers aids in immune system support, collagen production, and iron absorption. The high beta carotene content converts to vitamin A in the body, which helps maintain healthy skin and eyes.

See also

• Capsicum
• Bell pepper
• Green bell pepper
• Yellow bell pepper