Green Capsicum (bell peppers) are medium to large in size and have a rounded, blocky, square shape with 3-4 lobes and a thick green stem. The dark green skin is smooth, glossy, and firm, and the flesh is pale green juicy, crisp, and succulent. Inside the thick flesh, there is a hollow cavity filled with a white membrane and many small, flat, and cream-colored circular seeds. They are crunchy with an aromatic, green, less sweet and almost bitter flavor than the other colored varieties.

Health Benefits

Green Capsicum are an excellent source of vitamin C and also contain vitamins A, B6, and K, potassium, folic acid, fiber, and beta-carotene. 

Usage

Green Capsicum are best suited for both raw and cooked applications such as baking, sautéing, roasting, and grilling. When used fresh, the pepper can be chopped and tossed into green salads, sliced as an appetizer for dips and spreads, chopped for salsa, or layered on sandwiches for an added layer of crunch. They can also be roasted and served over pasta, baked into casseroles, chopped into stews, cooked into a frittata, mixed into curries, or halved, stuffed, and baked with cheeses, meats, and grains. Green Capsicum pair well with tomatoes, corn, red onion, onions, garlic, potatoes, black beans, chickpeas, cilantro, peaches, coconut milk, ground beef, pork, turkey, shrimp, eggs, rice and quinoa.

Storage

Green Capsicum will keep 1 to 2 weeks when stored in the crisper drawer of the refrigerator.