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Green bell peppers are immature bell peppers harvested before ripening, with a slightly bitter, grassy flavor compared to sweeter red or yellow varieties. They're excellent for cooking and provide substantial vitamin C.
Green bell peppers are harvested before full ripeness. As peppers mature and turn yellow, orange, then red, their sugar content increases and bitterness decreases. Green peppers have about 2.4g sugar per 100g vs 4.2g in red peppers.
Green peppers have less vitamin A and C than red peppers but are still highly nutritious. Red peppers have about 3x more vitamin C and 11x more vitamin A. However, green peppers are often more affordable and have a longer shelf life.
Green peppers contain more fiber and certain compounds that can be harder to digest for some people. The skin can be particularly tough. Roasting or sautéing makes them more digestible. If you have digestive sensitivity, try peeling or cooking them.
Store unwashed green bell peppers in the crisper drawer for up to 2 weeks. Once cut, wrap in plastic and use within 3-4 days. Can be frozen after blanching for 8-12 months.
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