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Red bell pepper

Vegetables · Peppers & chillies

Red bell pepper

Ripe red sweet pepper with thick, juicy, sweet walls; excellent raw, roasted or in sauces.

Also called: red pepper, red capsicum, kırmızı biber

A kind of bell pepper

65 recipes with it

Photo: Renee Comet (photographer), via Wikimedia Commons (public-domain)

What it is

A red bell pepper is a bell pepper left on the plant until fully ripe, making it sweeter, softer and more fragrant than the green one. It is the base for roasted pepper dishes, muhammara and romesco. Long red 'romano' peppers are similar but thinner-skinned.

Capsicum annuum

How it’s used

  • Roasted and blended into romesco or muhammara
  • Raw in salads and crudités
  • Stir-fried and in fajitas
  • Stuffed and baked
  • In stews such as shakshuka and peperonata

Characteristics

Taste
Sweet and fruity.
Texture
Crisp raw; silky roasted.
When cooked
Sweetens and softens with cooking; chars well over flame.
Sold as
fresh
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for grilling, Suitable for frying

Storage

Refrigerated. Refrigerate whole in the crisper; use cut pieces within a couple of days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
26 kcal
Protein
0.99 g
Carbohydrate
6.03 g
Fat
0.3 g
Fibre
2.1 g
Sugars
4.2 g

USDA FoodData Central: Peppers, sweet, red, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with red bell pepper

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