The yellow bell pepper is from the same plant that produces red and green bell peppers. It is a sweet pepper picked when ripe belonging to the Solanaceae family, native to South America. While it is cooked as a vegetable, the yellow bell pepper is considered a fruit. It has a particularly high content in vitamin C and vitamin B9 (folic acid). If left to ripen fully on the standing plant, yellow bell peppers turn red.

When purchased, yellow bell peppers should be firm, with very smooth skin without wrinkles, which are a sign that they are not fresh. Avoid large yellow bell peppers, because they have less flavor.

The skin of a bell pepper is not always easy to digest. To avoid any problems, use a vegetable peeler to remove the skin. Another alternative is to place the bell peppers under the broiler (grill) until the skin blisters, then in an airtight plastic bag. Once cool, the skin will be easy to remove. Before cooking, remove the white ribs and seeds, which are hard to digest.

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

To benefit from all the vitamins contained in yellow bell peppers, they should be eaten raw, cut into thin strips and in a salad, for instance. With the top removed, yellow bell peppers can be stuffed according to preference (ground/minced meat, rice, cornmeal/polenta).

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

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