Red bell peppers

Red bell peppers are a variety of Capsicum annuum, a species of flowering plants in the nightshade family, Solanaceae. They are known for their sweet, mild flavor and vibrant red color.

Description

Red bell peppers are larger and rounder than most other peppers of the same species. They have a thick, glossy skin and a hollow interior, which contains many small, flat seeds. The flesh of the pepper is crisp and juicy, with a sweet, slightly fruity flavor.

Cultivation

Red bell peppers are typically grown in warm, sunny climates. They require well-drained soil and regular watering. The plants are usually started indoors in early spring and transplanted outdoors after the last frost. The peppers are harvested when they are fully ripe and have turned a bright red color.

Culinary uses

Red bell peppers are used in a wide variety of dishes around the world. They can be eaten raw in salads, cooked in stir-fries, roasted and stuffed, or pureed into sauces. They are also a common ingredient in ratatouille, a French vegetable stew, and piperade, a Basque dish made with peppers, tomatoes, and onions.

Nutritional value

Red bell peppers are rich in vitamin C, vitamin A, and potassium. They also contain a significant amount of fiber and are low in calories. In addition, they are a good source of several antioxidants, including beta-carotene and lycopene, which have been linked to a variety of health benefits.

See also

• Green bell pepper
• Yellow bell pepper
• Orange bell pepper