Vegetable | Vegan Vegetarian Gluten Free Low Calorie Low Fat

Mixed Peppers

Capsicum annuum Allergen-Free
Mixed Peppers

Sourcing & Taxonomy

  • Family Solanaceae
  • Primary Cuisine Global
  • Seasonality Summer-Fall (Green), Year-Round (Red/Yellow from hothouses)
  • Source Bell Peppers

The Forktionary Angle

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Definition

A combination of various sweet bell peppers, typically red, yellow, and green, offering a spectrum of sweet, mild, and crisp flavors.

Sensory Profile

TasteSweet (red/yellow), Slightly bitter (green), Fresh, Mild
TextureCrisp, Crunchy (raw), Soft, Tender (cooked)
AromaVegetal, Earthy, Slightly fruity
AcidityLow

Technical Metrics

Nutrition Facts

Per 92g (1 medium)
Calories26 kcal
Total Fat0.3 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein1 g
Total Carbohydrate6 g
Dietary Fiber2.1 g
Total Sugars3.7 g
Calcium10 mg
Iron0.4 mg
Potassium210 mg

Chef’s Secret

To easily peel peppers after roasting, immediately place them in a bowl and cover tightly with plastic wrap or a lid. The steam will loosen the skin, making removal effortless.

Substitutions

Best Match

Zucchini

1:1

Good for adding bulk and mild flavor, similar texture when cooked, but less sweetness.

Onions

1:1

Provides aromatic base and some sweetness when caramelized, different texture.

Carrots

1:1

Offers sweetness and crunch, different flavor profile but good for color and texture.

Eggplant

1:1

Absorbs flavors well, provides a meaty texture, but requires proper cooking to avoid bitterness.

Buying Guide

Choose firm, glossy peppers with no soft spots or wrinkles. Heavier peppers typically have thicker walls.

Flavor Pairings

Onions garlic tomatoes chicken beef rice pasta chili powder cumin.