Region of Origin
Commodity:
Bell Peppers
Description & Origin
Bell peppers are in the nightshade plant family along with potatoes, tomatoes, and eggplants. Despite the name, they have no relation to the pepper tree that produces black peppercorns. These mild peppers begin green, but ripen into a range of colors. Their skin is glossy and smooth. The shape can be blocky with 3-4 lobes on the bottom or elongated with a thin tip (called a “lamuyo” type), dependi...
Other Names
Capsicum (Europe, Australia), Paprika (Europe), Poivron (France), Pimiento (Spain), Shimla Mirch (Hindi)
Health Benefits & Nutrition
Bell peppers are a great source of potassium, folic acid, vitamins A and C, and carotenoids, which are powerful antioxidants. Colorful varieties, especially red, are particularly rich in vitamin C and carotenoids. In fact, one cup of diced red or yellow bell pepper may contain as much as 3 times more vitamin C than the same amount of orange.
Our Varieties
Pepper Mini Sweet
AKA: Tiny Sweet Peppers
Description
Mini sweet peppers are small versions of the common bell pepper. Their texture and flavor are like that of bell peppers, but they have thinner walls and very few seeds. They are sweet and crisp with a satisfying crunch.
Variety Tips & Tricks
Mini sweet peppers have become exceptionally popular as a snacking pepper to accompany other common crudité like carrots and cucumber. They can also be used to make creative bite-sized hors d'oeuvres.
Commercial Availability (Grown for the US Market)
Pepper Bell Greenhouse Yellow
Description
Greenhouse yellow bell peppers are blocky with vivid yellow skin and thick, green stems. They are very sweet with a fresh, fruity flavor.
Variety Tips & Tricks
Yellow bell peppers are most commonly used for snacking and crudité, but they are also excellent grilled or stuffed.
Commercial Availability (Grown for the US Market)
Pepper Bell Greenhouse Striped Holland
AKA: Enjoya Peppers, ALOHA™ Peppers
Description
Developed recently through innovative breeding techniques, red-yellow striped bell peppers are canary yellow with distinct red striping. These peppers are juicy, sweet, and very crunchy and crisp.
Variety Tips & Tricks
Striped Holland bell peppers can be used in any recipe calling for red or yellow peppers, but their extra dense and juicy flesh makes them especially well-suited for snacking and crudité.
Commercial Availability (Grown for the US Market)
Pepper Bell Greenhouse Red
Description
Greenhouse red bell peppers are blocky, with a vivid, bright-red color and a thick green stem with few defects. They are the sweetest of all bell pepper varieties, with a fresh, vegetal taste with hints of red fruit. The red bell has the highest quantity of carotenoids and vitamin C of all bell colors.
Variety Tips & Tricks
Red bell peppers are excellent for snacking or crudité – but they are also ideal for cooked applications. They are the classic pepper for charring and transforming into roasted red peppers or drying for paprika.
Commercial Availability (Grown for the US Market)
Pepper Bell Greenhouse Orange
Description
Greenhouse-grown orange bell peppers are blocky in shape with a stunning bright orange color and very few defects. They have a thick green stem and crisp, juicy flesh. While they are a bit less sweet than yellow or red bell peppers, they have a wonderful piquant fruity flavor.
Variety Tips & Tricks
Orange bell peppers are most commonly used for snacking and crudité, but they are also excellent grilled or stuffed (try a Halloween-themed stuffed orange pepper with jack-o-lantern-style cut-outs). They make a good substitute in any recipe calling for red bell pepper.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Bell peppers are very versatile and a staple part of many cuisines. They can be consumed raw as a crudité or garnish, but are enhanced by cooking, which brings out their sweetness and imparts a pleasant, piquant bitterness to dishes. They take well to quick cooking via grilling or steaming to maintain their crunch, but can also be thoroughly blackened and then peeled for a meltingly tender roasted pepper. Their hollow shape makes them particularly useful for stuffing with grains or ground meats. Bell peppers are part of foundational flavor bases for many cuisines, such as the holy trinity of Creole and Cajun cooking and sofrito in Puerto Rico. Red bell peppers are the most common type of pepper used to make the sweet paprika, a dried spice common in Europe, although any variety of pepper may be used to create paprika.
Flavor Pairings
Lemon, Onion, Tomato, Zucchini, Basil, Garlic, Thyme, Oregano, Olive Oil, Balsamic, Mozzarella, Feta, Parmesan, Chicken, Ham, Pork Sausage, Tuna
How to Store & Use in the Kitchen
Store bell peppers in a sealed bag in the refrigerator. Once cut, bell peppers begin to degrade quickly, so avoid cutting too early before use. Sliced or diced peppers may be frozen for later use.
Fight Food Waste Tips for root to stem cooking
Everything but the stems, seeds, and white pith on the pepper is edible. Use careful cutting techniques to avoid waste at the shoulders and blossom end!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
41-45°F
RECOMMENDED TEMP STORAGE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – Bell peppers are moderately susceptible to chilling injury. When stored at or below 41°F, pitting, decay, and seed darkening are likely once returned to higher temperatures.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
No
Quality Assessment
Bell peppers should be relatively uniform in shape, color, and size within the case. Greenhouse grown peppers can be expected to have more uniform color, while field grown bell peppers may have variation in color. Some are even intentionally picked with only partial color transitions, such as a suntan bell peppers. All bell peppers should be firm with tight, glossy skin and free from excessive cracking, pitting, decay, or mold around the calyx.
Important Handling Notes
Peppers are easily bruised, which can lead to early decay, so handle with care.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, bell peppers may last up to 2-3 weeks.