Sweet Peppers

Also known as box peppers, large sweet peppers may be found in a number of colours: typically red, yellow, orange and green. Green peppers are simply unripe fruit, whilst the other colours come from a variation of cultivars. When young and green, peppers have a mild, bitter flavour that becomes sweeter as it matures. Thus, red, yellow and orange peppers are sweeter than the green ones.

All colours of peppers are an excellent source of vitamins and minerals: green peppers are rich in vitamin C and folic acid, whilst red peppers are rich in vitamins A and C.

Inside the box-like structure of the pepper there are a number of ribs and seeds, both of which must be discarded before eating. Once prepared, the pepper may be eaten raw and served as snacks or in salads, giving a fresh taste and a crunchy texture.

Whole peppers may be filled with a variety of stuffings and baked slowly; for example, with cooked rice and minced meat; cherry tomatoes, mushrooms and basil; or olives and capers. They may also be sliced into rings, strips or dice and used in a wide range of recipes, including stir-fries, salads, ratatouille, omelettes or pasta dishes. Roasting peppers caramelises the sugars found within the fruit, producing a sweet flavoured enhancement for many different foods.