Bell peppers, also referred to as sweet peppers, are characterized by their plump, bell-shaped flesh. Green and purple peppers have a slightly bitter flavor, while red, orange, and yellows are sweeter. Unlike other peppers, bell peppers are not ‘hot.’ They contain a recessive gene that eliminates capsaicin, the compound responsible for the ‘hotness’ found in other peppers. Whether diced, sliced, or in chunks, bell peppers are great in salads, sandwiches, dips, and more!


  • Low in saturated fat and very low in cholesterol and sodium
  • Very good source of vitamins C, B6, A, K, dietary fiber, potassium, and manganese
  • Good source of thiamin, niacin, folate, copper, and magnesium

Tips for Selection

  • Peppers should have deep vivid colors, taut skin, and their stems should be fresh looking
  • Avoid peppers that have soft spots, blemishes, or darkened areas
  • Peppers should be heavy for their size and firm enough so that they will gently yield to slight pressure