Bell Peppers

BELL PEPPER

Bell peppers originated in Central and South America, where indigenous peoples domesticated wild peppers over 6,000 years ago. After Columbus’s voyages, peppers were introduced to Europe and Asia via the Columbian Exchange.

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Unlike other peppers, bell peppers lack capsaicin, the chemical responsible for heat, due to a recessive gene. They were selectively bred for sweetness and crunch, becoming staples in cuisines around the world—from ratatouille in France to stir-fries in China.

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In the 20th century, large-scale cultivation took off in California, Mexico, the Netherlands, and Spain, making bell peppers one of the most widely consumed vegetables globally.

Key benefits

• Extremely high in vitamin C and beta-carotene (especially red bell peppers)

• Rich in antioxidants that support eye and skin health

• Supports immune function and iron absorption

• Low in calories, ideal for weight-conscious diets

Fun Facts

• Ripeness = color: All bell peppers start green and change color as they ripen—green → yellow → orange → red. Red ones are the ripest and sweetest.

• No heat, all flavor: Bell peppers are the only type of pepper with zero capsaicin, making them safe for everyone from toddlers to heat-averse eaters.

• Red > Green (nutritionally): Red bell peppers contain almost 2x more vitamin C and 9x more vitamin A than green ones.

• Botanically a fruit: Though treated as a vegetable in cooking, bell peppers are technically berries in botanical terms.

• Stuffing star: Bell peppers are often hollowed and stuffed in cuisines worldwide—think Greek gemista, Mexican chiles rellenos, or American stuffed peppers.