Red bell pepper
Capsicum annuum · Fruit vegetable
3 varietiesTop 10 pairings
Ripened fully red, this bell pepper is a heatless, blocky chilli relative with a sugary crunch, candy-red skin and a faintly grassy bite. Eat it raw, roasted smoky-sweet, grilled or blended into sauces.
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
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