Bell Pepper

Botanical Classification: Bell peppers are botanically fruits (classified as berries) but are used culinarily as vegetables. Appearance: They are large, blocky, thick-walled fruits, typically with a bell shape and three or four lobes. They have a glossy, waxy exterior. Color and Flavor: Bell peppers are the only members of the Capsicum genus that lack capsaicin, the compound that causes heat, giving them a Scoville rating of 0 SHU (no heat). Green: These are unripe and have a slightly grassy and less sweet, sometimes mildly bitter flavor. Red, Yellow, Orange: These are fully ripened peppers, which are significantly sweeter and fruitier than the green variety, as their natural sugars have developed. Other colors include purple, white, and chocolate (brown). Nutritional Value: They are low in calories and an excellent source of Vitamin C (especially the red variety) and Vitamin A.