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Yellow bell peppers are mid-ripeness peppers with a milder, sweeter flavor than green but less sweet than red. They offer the highest vitamin C content of all bell pepper colors and a bright, cheerful appearance in dishes.
Yellow bell peppers have the highest vitamin C content at 183.5mg per 100g (204% DV), compared to 128mg in red and 80mg in green. The vitamin C peaks at the yellow-orange stage before the pepper fully ripens to red.
Yellow peppers get their color from carotenoids, specifically lutein and zeaxanthin (different from the beta-carotene in red peppers). These same compounds are beneficial for eye health and may help prevent macular degeneration.
Yellow peppers cost more because they require longer growing time than green. Nutritionally, they offer superior vitamin C content and sweeter flavor. For raw eating and vitamin C, they're excellent value. For cooking where sweetness matters less, green peppers work fine.
Keep yellow bell peppers unwashed in a plastic bag in the refrigerator crisper for 1-2 weeks. They're more perishable than green peppers. Cut peppers last 2-3 days refrigerated.
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