Red pepper also called bell pepper, red bell pepper, capsicum, or sweet pepper has a mildly sweet yet earthy taste. Technically a fruit, red peppers are more common as a staple in the vegetable produce section. All unripe bell peppers begin as green on the plant. The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. Green peppers feature a more bitter flavor profile.Orange and yellow bell peppers are sweeter, with the sweetest being the red bell pepper.
Red peppers are a rich source of several vitamins, minerals, and antioxidant compounds. Interestingly, red bell pepper is also the only Capsicum variety that contains little to no capsaicin—the compound responsible for spiciness. A raw bell pepper provides approximately 97% of the recommended daily intake of vitamin C, and—despite a natural sweetness—only contains 2 grams of sugar per serving. Red bell peppers also an excellent source of vitamins A and C. Each half cup of raw red pepper provides you with 47 percent of your daily recommended intake of vitamin A and 159 percent of your vitamin C.
