Bell Pepper, capsicum annum species, is native to Central and South America, and was later carried to Europe around 1500. Today, it is cultivated all around the world. Here in Italy, we have recently have a decrease in bell pepper cultivation, whilst their importation has been increased.

The edible part of the plant is the fruit, a fleshy berry that may be of different colors: yellow, red or green. Bell pepper is the only Capsicum that does not produce capsaicin, the chemical responsible for the burning sensation.

In cooking, you can, for example, boil bell peppers and season them with parsley and lemon. Or use them raw, in salads. Great recipes with Bell Pepper are peperonata, caponata, or grilled bel peppers. You can also buy big peppers, and stuff them. Their peel can be heavy to digest, so you may wanna peel them off.

Fun fact: Bell Peppers are a rich source for vitamin A and C. They are low-calory vegetables, as mainly constituted by water.

Go to ingredients list or read the recipes with bell pepper