Green bell pepper
Capsicum annuum · Fruit vegetable
Top 10 pairings
The green bell pepper is not a separate crop but the unripe, immature stage of the same sweet pepper that would otherwise turn red, yellow or orange — picked early while firm, glossy and deep green, with a fresh, grassy, faintly bitter and noticeably less-sweet flavour. Because it is harvested weeks sooner it is the cheapest and most widely sold colour, the everyday pepper of stir-fries, fajitas, stuffed peppers and the Cajun and Creole holy trinity.
Picking a good onedrag
Taut and glossyShrivelled and soft
Sheen offStill firmRoast whole, grill or stuff; the skin still peels clean.
Skin and sheenBright, sheen going flat
Wall firmnessFirm, with a little give
Stem and calyxGreen fading, cut end dry
Smell at the stemStill clean, fainter
These cues are Red bell pepper's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
82%
Edible part
119 g · stem, seeds and core out
145 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 3× longer than the counter.
90–95%
Humidity
Low
Airflow