Green bell pepper

Green bell pepper is the unripe fruit of the pepper or capsicum, belonging to the nightshade family. It has a fresh, slightly bitter, and crunchy flavor, ideal for adding texture and a touch of color to various culinary preparations. It is a versatile ingredient used both raw in salads and cooked in stews, sofritos, sautés, and stuffed dishes.

Its origin dates back to Central and South America, where it was cultivated since pre-Columbian times. Today, it is produced in many regions of the world and is fundamental in Mediterranean, Latin American, and European cuisines.

Green bell pepper is rich in vitamin C, antioxidants, and fiber, which helps strengthen the immune system and improve digestion. Furthermore, it is low in calories, making it a healthy and light food.

In the Hispanic American context, green bell pepper goes by different names depending on the country. Some common synonyms are: green chili (especially in Andean countries like Peru and Bolivia), green morron (Argentina, Chile), and simply green paprika in some regions.