Sweet red peppers are the fully mature, sweet-tasting versions of green bell peppers, belonging to the Capsicum annuum species. They are not spicy because a recessive gene prevents the production of capsaicin, the compound that causes heat. Rich in vitamin C and antioxidants, they have a mildly sweet flavor and are used in a variety of dishes both raw and cooked.
Characteristics and cultivation
Ripeness: Green peppers are unripe, while red, yellow, and orange peppers are progressively riper and sweeter as they mature.
Flavor: They have a mildly sweet and earthy taste, unlike the more bitter green pepper.
Cultivation: Sweet peppers are tender plants that need warmth and sun. They are often grown indoors in a greenhouse or conservatory in cooler climates.
Growth: Plants are relatively small and can grow well in large pots.
Nutritional benefits
Rich in vitamins: Sweet red peppers are a very rich source of vitamin C and antioxidants.
High in carotenes: Red peppers contain nine times more carotene than other colored peppers and twice the amount of vitamin C compared to green ones.
Culinary uses
Versatile: They can be eaten raw in salads, sliced, or stuffed, and are also delicious when cooked.
Common dishes: They are used in stir-fries, roasted dishes, soups, stews, and as a base for other sauces.
Dried form: Bell peppers are sometimes dried and powdered to make paprika.
Type
Root Vegetable
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