Sweet Peppers (Bell Peppers)/ Hot peppers

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Articles by your vegetable specialist

Originating from Central and South America, sweet peppers belong to the solanaceae family as do potatoes, eggplants, tomatoes, tree tomatoes and ground cherries.

Sweet peppers are grown year-round in tropical regions and annually in more moderate climates. They were introduced in Europe by Christopher Columbus physician who discovered them in Cuba in 1494 and brought them to Spain.

Characteristics
Recipe ideas
Culinary tips and advice
Availability
Nutritional value
Storage life

Characteristics

The sweet pepper is a large, fleshy capsicum that grows on plants that can reach one metre in height. There are dozens of different types of sweet or bell peppers: green, yellow, red, mauve, white, orange, brown, crimson, and black.

The green sweet pepper is harvested before it ripens or it will turn red if left on the plant. If the brown, crimson or black are left on the plant too long they will turn green.

The popular red or green American sweet pepper is mild and plump with four distinct lobes. The taste of the American pepper is distinct to its colour : the red is mild, the yellow and orange juicy and sweeter, the green more fruity and not as sweet, while the brown, crimson and black are also quite mild but add wonderful colour to dishes.

Thanks to horticultural advancements and cross-breeding, there are now an infinite number of varieties of sweet peppers. The best-known newer types of sweet peppers are the cubanel, the banana, the pepperoncini and the pimiento. Some of these have a slightly stronger taste but nowhere near the bang of hot or chilli peppers.

Paprika, a spice popular in Hungarian dishes is the powder from a red dehydrated pepper that originated in Hungary.

Hot peppers to discover :

Cayenne	A long, thin, red pepper, it measures 4-10 centimetres in length. It has a bumpy surface. This pepper adds a wonderful fragrance to pasta sauces, Indian curries and Mexican dishes. Barometer: Medium to very hot.
*Cherry Hot*	Round like a plump cherry with a clear, red, shiny skin. This very hot pepper can be used in salads, guacamole and chili. Diced, it can spice up relish in no time. Excellent in pasta sauce. Barometer: Medium to very hot.
*Finger Hot*	Pale to dark green or red, it has a long tapered shape that makes it look like a finger. Its skin is bumpy. This very hot pepper can be used in salads, guacamole, Mexican sauces and salsa. Barometer: Medium to very hot.
*Long Hot*	Dark green, long, bumpy, and slightly deformed, it has a shiny surface. This hot pepper can be used in guacamole and chili. Diced, it can spice up a potato salad or pasta. Barometer: Medium to very hot.
*Habanero*	One of the hottest peppers in the world, it is 20-50 times stronger than the jalapeno. Shaped like a lantern with a center that turns orange when ripe. Hot and fruity taste with a distinct dried apricot scent. Barometer: Very hot.
Yellow banana	Long, yellow pod with a smooth surface. Excellent for spicing up a sandwich: simply slice the pepper in half, remove the seeds and the membrane, and serve raw in the sandwich. Barometer: Mildly hot.
*Jalapeno*	Dark green, short, pointed pepper with smooth skin. This very hot pepper can be served in salads or in guacamole. Pureed with a little olive oil, it can be served like relish. Excellent addition to pasta sauces. Barometer: Medium to very hot.
*Serrano*	Smooth, dark green, slender and tapered. This is a very hot pepper and is good in Mexican sauces, guacamole, or in Chinese dishes. Barometer: Medium to very hot.
Tabasco	Not surprisingly, the Tabasco originates from the state of Tabasco, Mexico where peppers are used to make the famous sauce of the same name. Small, very strong fruit measuring 5 cm in length when ripe, changes colour from white, to yellow, to orange and finally red. This very hot pepper can be used in Mexican sauces, guacamole, or in Chinese dishes. Barometer: Medium to very hot.

Recipe ideas

Mediterranean-style Tofu

Zucchini Soup with Red Pepper and Maple Syrup Coulis

Pork Cottage Pie with Parsnip-Potato Mash

Sautéed Shrimp with Caribbean Gusto

Artisan-Style Ciabatta

Click here and discover all our delicious sweet pepper recipes !

Culinary tips and advice

Select a sweet pepper that is firm with a shiny, brightly-coloured skin, free of bruises or blemishes.
Remove the center membranes and the seeds before using the sweet pepper.
Can be eaten raw in salads or with dip.
Cooked, it can be sautéed, roasted in the oven, added to sauces, soups, and slow-cooked dishes such as stews.
May be blanched to speed up the cooking process.
The sweet pepper is also delicious filled with a stuffing and cooked in the oven or on the barbecue.
To remove the skin of a pepper, cut it in half or quarters and remove the seeds. Coat the skin with oil and place skin side down on a cookie tray. Place in a 230° C (450° F) oven for 10 minutes or until the skin blisters and blackens at which time it can easily be removed.

Availability

Sweet peppers are available year-round in the produce section of your local METRO supermarket.

Nutritional value

The sweet pepper is an excellent source of vitamins A and C and a good source of potassium. It also contains vitamin B6 and folic acid for energy.

Storage life

Unwashed sweet peppers can be refrigerated in the crisper drawer or in a plastic bag for about one week. Pieces of sweet pepper freeze well without blanching.