Bell Peppers: Sweet, Crunchy, and Full of Colour

Bell peppers are one of the most versatile and widely loved members of the pepper family. Whether you’re slicing them raw into a salad, roasting them for a smoky twist, or stuffing them for a hearty dinner, there’s a bell pepper for every occasion. But how much do you really know about this colorful classic?

Let’s break it down.

What Are Bell Peppers?

The bell pepper is a sweet, mild pepper with no heat, making it a favorite for people who love the flavor of peppers without the fire. Also known as sweet peppers or capsicums (especially in countries like Australia and the UK), they’re part of the same species as spicy chili peppers, but with one big difference: no burn.

Bell peppers are native to Central and South America, but today they’re grown all over the world. You’ll find them in a range of colors, each with its own flavor profile, from grassy and slightly bitter to sweet and fruity.

Botanically, they’re fruits (since they contain seeds), but culinarily, they’re treated as vegetables. Either way, they’re crisp, refreshing, and packed with nutrients.

Scoville heat units (SHU)	0
Species	Capsicum Annuum
Origin	Central and South America
Size	About 3-6″ and roundish in shape
Flavor	Sweet and crunchy

Are Bell Peppers Hot Or Spicy?

On the Scoville Heat Scale, which measures pepper spiciness, bell peppers clock in at a whopping 0 Scoville Heat Units (SHU). That means they’re 100% mild, completely heat-free.

Compare that to jalapeños (2,500–8,000 SHU) or even poblanos (1,000–1,500 SHU), and you’ll see just how gentle bell peppers really are. This makes them perfect for kids, spice-sensitive eaters, or anyone just looking for pure pepper flavor without the heat.

This also makes them a great base for making hot sauce, you can balance the amount of hot peppers and the amount of bell peppers to create a sauce that is not fully spicy, but well balanced.

Why Do Bell Peppers Have No Heat?

It all comes down to capsaicin, the natural chemical responsible for a pepper’s spiciness. Bell peppers don’t produce any capsaicin, which is why they’re sweet instead of spicy.

This trait has been selectively bred over generations. While wild peppers evolved their heat as a defense mechanism against animals and fungi, bell peppers were cultivated by humans for flavor, crunch, and sweetness, not for survival.

So if you’re wondering why a bell pepper won’t make you sweat, it’s because it was never meant to.

What Do Bell Peppers Look Like?

Bell peppers are easy to spot thanks to their blocky, bell-shaped bodies and smooth, glossy skin. They typically have 3 or 4 lobes, thick walls, and a hollow interior with white pith and seeds inside.

You’ll find them in a variety of vibrant colors:

• Green: These are unripe and slightly bitter, with a grassy flavor.
• Red: Fully ripened, red bell peppers are the sweetest and richest in flavor.
• Yellow and Orange: Sweeter than green, milder than red, these are the middle ground.
• Purple, white, and even brown varieties exist, but they’re less common.

Interestingly, all colored bell peppers start green and change color as they mature, unless they’re bred to stay green.

Which Color Bell Pepper Is the Healthiest?

Red bell peppers are the most nutritious of the bunch. Because they’re fully ripe, they contain the highest levels of vitamin C, vitamin A, beta-carotene, and antioxidants.

In fact, red bell peppers contain about twice the vitamin C of green ones and more than many citrus fruits. They’re also a great source of fiber, folate, potassium, and vitamin B6.

That said, all bell peppers are good for you, low in calories, and high in hydration, so you really can’t go wrong.

How To Use Bell Peppers?

Bell peppers are very versatile. Here are just a few tasty ways to use them:

• Raw: Slice into strips for dipping, or dice for fresh salads and salsas.
• Roasted: Roast or grill for a sweet, smoky flavour, great in pasta, sandwiches, or antipasto platters.
• Stuffed: Fill with rice, quinoa, meat, or veggies for a complete meal.
• Sautéed or stir-fried: Toss into fajitas, curries, or omelets.
• Blended: Use them as a base for hot sauces to blend in a bit of sweetness and tame the heat.

They’re also a favorite in cuisines around the world, from Italian and Mexican to Thai and Mediterranean.

Where To Buy Bell Peppers?

Literally everywhere.

Bell peppers are widely available in grocery stores, farmers’ markets, and garden centers. You’ll usually find green, red, yellow, and orange varieties in the produce section year-round, though prices and quality can vary by season.

Looking to grow your own? Bell pepper seeds and seedlings are easy to find online or at local nurseries. They grow well in containers or garden beds and love warm, sunny conditions. Just give them a little time; they’re slow growers, but worth the wait.