            Recipes > Ingredient Archive > Bell Peppers 
Choosing organic bell peppers makes sense. Organic peppers are grown using sustainable methods that build rich soil, support vibrant field ecosystems, and keep potentially hazardous chemicals out of our environment and our food supply. And according to the Environmental Working Group, bell peppers are very likely to carry multiple pesticide residues when grown conventionally. An added bonus: organic peppers aren’t waxed, while many conventionally grown bell peppers are coated with a petroleum-based fungicide wax to prolong their shelf life. We believe organic is the healthiest choice for people and the planet, and we think organic tastes better, too!  • Grilled Mahi Mahi with Roasted Pepper Salsa • Pissaladiere • Red Pepper Bisque • Roasted Bell Pepper Hummus • Roasted Bell Peppers • Roasted Pepper Salad • Roasted Red Pepper Spread • Sicilian-Style Caramelized Peppers Bell peppers, also called sweet peppers, are one of the most popular vegetables in America, and one of the most readily available. According to the USDA, every day almost 25% of Americans will eat a pepper or a dish that contains bell peppers — almost as many people as will consume a tomato, and double the number of those who will eat a French fry! Peppers have undergone a renaissance in the past 30 years, in large part because suppliers began to offer bell peppers in a range of colors rather than just plain old green. Despite their varied palette, all peppers are known scientifically as Capsicum annuum. They’re members of the nightshade family, which also includes potatoes, tomatoes, and eggplant. Like their relatives, the chili peppers, bell peppers are native to the Western hemisphere and have been domesticated for several thousand years. They were spread throughout the world by Spanish and Portuguese explorers, and they quickly became popular across the globe as a food, spice, and condiment. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. They usually range in size from 2 to 5 inches in diameter and 2 to 6 inches in length. The most common varieties have thick flesh, with an inner cavity containing bitter seeds and a spongy white core. Unlike chili peppers, bell peppers aren’t “hot”; they contain a recessive gene that eliminates capsaicin, the compound responsible for the culinary heat found in other peppers.
With their delightful, juicy crunch, peppers add a sweet vigor to everything they encounter. Their vibrant colors transform ordinary dishes into something lively and gorgeous. They’re often served raw, but their true flavor emerges with cooking, especially roasting. For some new ideas, try one of our featured recipes above, and get passionate about peppers, one of late summer’s finest and most versatile offerings.
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All bell peppers start out green, but as they mature they turn yellow, orange, or red, depending on the variety. This variation in skin color is more than just visual appeal — as peppers ripen, their sugar content increases. Red and orange peppers are pleasantly sweet, with an almost fruity flavor. Yellow peppers are mildly sweet and have a slight tannic or peppery flavor. The common green bell pepper has bitter overtones, because it’s picked fully developed but not ripe. Purple and chocolate peppers are also part of the rainbow array now available. Both of these varieties are also harvested immature (before they turn green), so they lack the sweetness of a mature pepper.