Description

Bell peppers are the colorful jewels of the vegetable garden, loved for their glossy skins and mild, sweet crunch. Unlike their spicy cousins, bell peppers contain no capsaicin, making them perfect for everyone. Whether you choose the sharp, herbaceous green, the sun-sweet yellow, or the candy-like red, they are essential for stir-fries, stuffed pepper recipes, and fresh dipping platters.

Bell peppers are native to Central and South America, where they have been cultivated for over 9,000 years. They were “discovered” by Christopher Columbus, who brought them back to Europe in the late 15th century. Because of their mild flavor compared to black pepper, they quickly became a staple in Hungarian (paprika) and Mediterranean cuisines. Interestingly, all colors often come from the same plant—they simply change from green to red as they ripen and sweeten!

Bell peppers are a true Summer crop. They require plenty of warmth and sunlight to develop their thick walls and vibrant colors. The peak harvest typically runs from July through September, though they can often be found in markets well into the mild days of autumn.