The red bell pepper is a sweet pepper picked when ripe from a plant belonging to the Solanaceae family. This fruiting vegetable has a fruity, almost sweet flavor. High in dietary fiber and vitamins A and C, the red bell pepper is an important source of antioxidants. It can be eaten raw or cooked, notably in Hungarian goulash or Provençal ratatouille.

Red bell peppers should have a smooth and shiny skin. Avoid any wrinkled and soft peppers. They will have lost most of their vitamins.

The skin of a bell pepper is not always easy to digest. Peel it off with a vegetable peeler. This can also be done after charring it under the oven broiler (grill). Remove the white ribs and seeds from bell peppers before cooking, because they are difficult to digest. Cut the bell pepper into thin strips if you want to eat it raw or in a salad.

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

Cut into thick slices and marinated in olive oil flavored with garlic and Provençal herbs, a red bell pepper can be eaten as antipasti, an appetizer, or in a salad. It can enliven a pizza, and is an essential ingredient of ratatuoille or a Sicilian caponata. It lends itself well to stuffing.

Stored in the vegetable crisper drawer of the refrigerator, red bell peppers will keep for up to seven days.

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