green bell pepper
wholeGreen bell peppers are unripe fruits of the Capsicum annuum species. They have a crisp texture and a mild flavor. They are widely used in cuisines globally and are versatile for adding texture and flavor to a variety of dishes.
History
Bell peppers originated in Central and South America. They were introduced to Europe by Christopher Columbus and subsequently spread worldwide. Green bell peppers, being the immature form, have always been part of the pepper's culinary journey, valued for their availability throughout the growing season. They are significant in various cultures, used in both traditional and contemporary cooking.
Common Uses
- Sautéed as a base for soups, stews, and sauces, offering a foundational flavor.
- Used raw in salads and slaws for a refreshing crunch and mild flavor.
- Stuffed with various fillings like rice, meat, and vegetables, then baked or roasted.
- Grilled or roasted to enhance their natural sweetness and smoky flavor, often added to sandwiches, pizzas and dips.
- Added to stir-fries, curries, and omelets to provide texture and color.
Storage Tips
Store unwashed green bell peppers in the refrigerator's crisper drawer. Place them in a loosely sealed plastic bag to retain moisture and extend their shelf life. They typically last for 1-2 weeks under these conditions. Avoid storing them near ethylene-producing fruits like apples or bananas, as this can accelerate ripening and spoilage.
Nutrition Facts (per 100g)
Common Substitutes
- Yellow bell peppers provide a slightly sweeter and milder flavor.
- Red bell peppers offer a similar flavor profile when roasted, but they are sweeter.
- Orange bell peppers are the sweetest of the bell pepper varieties.
- Cubanelle peppers can be used as a milder alternative, providing similar texture but different shape.