The green bell pepper is a sweet pepper picked before ripening from a plant belonging to the Solanaceae family. As it ripens, the fruit turns yellow, orange, and then red. However, there are bell pepper varieties that remain green when fully ripened. Green bell peppers are low in calories, and high in dietary fiber and vitamins C and K. They are slightly bitter, which accentuates their refreshing flavor when eaten raw. They are also eaten cooked, particularly in ratatouille.

Choose green bell peppers that are smooth and shiny. They may have yellow patches or marbling if harvested in a more ripened state. Elongated bell peppers, such as “bull’s horn” varieties are very suitable for stuffing. Choose very fleshy ones.

Green bell peppers are more easily digested if the skin is removed with a peeler before cooking. Remove the stem, white ribs, and seeds from the bell pepper.

Green bell peppers can be grilled (barbecued), roasted, or pan-fried.

To get the most benefit from the high vitamin content in green bell peppers, they are best eaten raw, in a salad, or in strips for dipping in a sauce. But this vegetable also withstands cooking well. They can be stuffed, cut into strips as a topping for pizza, skewered, or stewed in ratatouille. Pan-fried with red and yellow bell peppers, they make a good accompaniment for roast chicken.

A green bell pepper will keep up to seven days in the vegetable crisper drawer of the refrigerator.

The green bell pepper has a high content in iron, magnesium, and calcium.