Bell peppers · Ingredient encyclopedia
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Ingredient encyclopedia

Bell peppers

Sweet Capsicum peppers descend from crops domesticated in the Americas.

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Ratatouille
From our recipe: Ratatouille

US season & availability

US seasonal focus: summer into fall; timing varies by region.

How to choose

Look for glossy, firm walls; red and green peppers differ in ripeness and flavor.

How to store

Refrigerate uncut vegetables in the produce drawer; keep cut pieces covered and cold.

Prep with confidence

Wash, remove stem and seed core, then cut evenly for the chili pot.

Nutrition reference · per 100 g

Food form in this reference: Raw edible portion

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Fiber
2.1 g
Energy
26 kcal
Sodium
4 mg
Carbohydrate
6.03 g
Protein
0.99 g
Fat
0.3 g
More reported vitamins & minerals
Vitamin C
127.7 mg
Vitamin A (RAE)
157 µg RAE
Iron
0.43 mg
Calcium
7 mg
Potassium
211 mg

USDA reference food (original record): Peppers, sweet, red, raw
USDA FoodData Central · SR Legacy · FDC ID 170108 · 100 g

Sources & editorial method →

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Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (16)

Put a table together

Bring something good

Beans make the pot hearty; cornbread catches the sauce. Tart cranberry and creamy brie finish in small bites. Vegetarian, not vegan; contains dairy, egg and wheat.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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