Peppers (Bell)

Bell peppers (Capsicum annuum) are often called “sweet peppers” because they lack capsaicin, the compound that makes chili peppers hot (due to a recessive gene). Technically, bell peppers are berries, though they’re treated as vegetables in cooking. They come a variety of colours: green, red, yellow, orange, white, chocolate, purple, and even candy cane stripes.

 Bell peppers originated in Mexico, Central America, the Caribbean, and northern South America. Archaeological evidence shows they were part of pre-Columbian diets and cultivated by indigenous peoples. Spanish explorers brought them to Europe in the 16th century, and immigrants introduced them to the U.S. in the late 1800s.

Bell peppers are remarkably versatile and can be eaten raw, cooked, stuffed, roasted, grilled, sautéed, stir-fried, and used in salads, soups, stews, sauces, and as pizza toppings.

They are also rich in nutrients. A large red bell pepper provides over 300% of the daily vitamin C requirement—more than oranges. They also contain high levels of vitamins A, B6, K1, E, potassium, folate, and fiber. Not to mention, bell peppers are calorically low, containing 26–27 kcal per 100g, with 92–94% water content. Their high levels of the antioxidants, capsanthin, violaxanthin, lutein, quercetin, and luteolin are great for eye health and immune support.