Green, Yellow and Red: Everything You Need to Know About Bell Peppers

The arrival of summer, in addition to the sun and the heat, also brings many new things to our tables: among these we cannot fail to mention peppers. Whether yellow, red or green, they can be prepared in many ways, they are tasty both cooked and raw and are very rich in beneficial properties. There are many variations of peppers, but what is the difference between the different colors? We will explain it to you in this article.

A Little History of Bell Peppers

Although today it is one of the main foods in our diet, peppers actually originated in America: the first evidence of their harvest dates back to about 9,000 years ago in Mexico, where they were also used for ritual and medical purposes.

Belonging to the Solanaceae family and the Capsicum genus, it found fertile ground in Europe, after Christopher Columbus brought some seeds back following his second voyage to the Americas in 1493. In our country it is highly appreciated.

Green Bell Peppers

Let's now move on to the differences between the various types, or rather, between the various colors: let's start with the green one which is nothing more than a pepper that has not reached the right degree of ripeness and, for this reason, also cheaper than the others. With a pungent and decisive flavor, its color is given by the presence of chlorophyll pigments and, although immature, it is definitely edible and, indeed, incredibly delicious: it is usually prepared fried but also as a side dish in a pan, perhaps to be combined with a delicious beef.

Yellow and Orange Bell Peppers

We continue with peppers that have reached a certain ripeness: according to a study, during the process, chlorophyll pigments decompose, leaving room for other types of pigments, called carotenoids. Yellow peppers owe their color mainly to zeaxanthin and lutein, but also to alpha-carotene and beta-carotene (known for determining that beautiful bright color of carrots), present in greater quantities in orange peppers. With a sweeter taste than the previous ones, they are tender and juicy, and the presence of carotenoids contributes to an antioxidant action. In the kitchen they are perfect to include raw in a salad but also prepared sweet and sour they are irresistible.

Red Bell Peppers

We conclude with the pepper that has reached the maximum point of ripeness: the red pepper, whose color is due to the production of two specific carotenoids, capsanthin and capsorubin. It is the sweetest of the varieties – and for this reason also the most loved – it is incredibly rich in vitamins and has a crunchy and very fragrant pulp. You can enjoy your red peppers au gratin in the oven or sautéed in a pan with potatoes; if you want a dinner that is different from the usual instead, you can try some delicious vegetarian pepper cutlets.