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Most varieties of colored bell peppers will turn from green to red as they ripen, but some turn yellow, purple or even brown. As peppers ripen, their sugar content increases. Some yellow and red varieties are the only peppers that are the same color in both the immature and mature stages.

Scientific Binomial Name:


Cooked, baked roasted & raw in salads and in vegetable & relish trays.


Good-quality bell peppers will be firm, smooth-skinned and fairly evenly-shaped.

The coloring will be even with no blemishes.


Avoid product that is soft, has wrinkled skin or is bruised.


Always store peppers in your refrigerator and wash just prior to use.

Store peppers in a paper bag for a week or more in the refrigerator or enclose in freezer bags after roasting and freeze for up to a year.


In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Tips & Trivia
  • To roast, place a whole pepper on foil lined baking sheet and broil (or barbeque on high heat) until skin blisters completely, turning often. Place in a brown paper bag, close tightly for 10 minutes until the charred skin steams loose from the flesh. Remo

    The Bell Pepper originally came from South America, Central America and Mexico until 1493 when seeds were taken to Spain. From there, the bell pepper gained popularity and spread throughout Europe and Asai.

    Like the tomato, the Bell Pepper is botanically a fruit but is considered a vegetable in cooking.

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