Green Bell Pepper About 0.2 Kg Each • $8.80 / Kg Final Cost By Weight

The **Green Bell Pepper** is the most common and often the most affordable variety of the *Capsicum annuum* species, widely used as a culinary vegetable. Here is a detailed breakdown of its flavor, difference from other colors, and common uses: ### **Key Characteristics** * **Ripeness:** Green bell peppers are **unripe** (immature) fruit. If left on the plant, they will continue to mature and turn yellow, then orange, and finally red. * **Flavor Profile:** They have a distinctive **grassy, slightly bitter, or "vegetal"** flavor compared to the sweet, almost fruity taste of the fully ripened (red) bell pepper. This more pronounced savory flavor holds up well in rich or complex dishes. * **Texture:** They have a **crisp, firm texture** and tend to have **thicker walls** than the colored varieties, making them durable for cooking applications like stuffing. * **Nutrition:** While all bell peppers are excellent sources of Vitamin C and Vitamin A, the green variety has **lower levels** of sugar and many vitamins (like Vitamin C and beta-carotene) compared to the fully ripe red pepper, which develops more nutrients the longer it stays on the vine. ### **Culinary Uses** The firm texture and savory flavor of the green bell pepper make it ideal for dishes where you want the pepper's flavor and structure to stand out: * **Stuffing:** It is the classic choice for **stuffed bell peppers** because its firm shape holds up well during baking, and its slightly bitter note balances the rich, savory filling (like meat and rice). * **Cajun and Creole Cooking:** It is one of the essential three ingredients in the **"Holy Trinity"** of Cajun/Creole cuisine, along with onion and celery, forming the aromatic base for dishes like jambalaya and gumbo. * **Sautéing and Stir-Fries:** It maintains its texture and provides a great contrast to the sweetness of other vegetables in stir-fries, fajitas, and sheet pan meals. * **Raw Applications:** When raw, it offers a strong crunch and a fresh, bold flavor in salads, vegetable trays, and sandwiches. * **Base for Sauces/Soups:** It can be diced and added to chili, stews, and pasta sauces to build a deep, savory foundation of flavor.