Yellow bell pepper
Capsicum annuum · Fruit vegetable
Top 10 pairings
The yellow bell pepper is a sweet pepper picked at a bright golden-yellow ripening stage — sweeter and more fruity than the unripe green pepper but gentler and less intense than the fully ripe red. Its thick, crisp, juicy walls and clean colour make it a favourite for raw salads, crudites, stir-fries and roasting, where it lends sweetness without overpowering colour.
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