Red bell pepper

Red bell pepper is an edible fruit from the Capsicum annuum plant, known for its sweet flavor and crunchy texture. Its vibrant color, ranging from bright red to darker shades, adds visual appeal to any dish, along with a touch of natural sweetness that balances flavors in salads, stews, sauces, and roasts.

Native to Central and South America, the red bell pepper has been cultivated since pre-Columbian times and has spread globally, becoming an essential ingredient in various Mediterranean, Latin American, and Asian cuisines.

Regarding its properties, the red bell pepper is an excellent source of vitamin C, containing even more than citrus fruits, while also providing vitamins A and B6, dietary fiber, and antioxidants that help strengthen the immune system and improve eye health. Its low calorie content makes it ideal for healthy diets.

In different regions of Latin America, the red bell pepper has various synonyms depending on the country:
Chile morrón (Argentina, Chile, Uruguay), ají morrón (Peru), pimentón (Mexico, although it can also refer to dried powdered pepper), and simply morrón in several countries. It is important not to confuse it with spicy chili, as the red bell pepper is sweet and not spicy.