Bell peppers are bright green and blocky-shaped and generally have three to four lobes. Their color is essentially a reflection of the fruits immaturity. Firm, juicy and thick-fleshed, the Green bell pepper is less sweet and almost bitter and "green", in taste as it has not been allowed to ripen fully, and hence sweeten, on the vine.
Peppers are tender plants that thrive in warmer weather. Late summer and fall are best harvest times but they are grown and available year-round.
Bell peppers are a botanical fruit and member of the Capsicum annuum family. They are not a pepper as their name suggests. This was a false name given to them upon their discovery, as they have peppery flavored qualities.
Green bell peppers, along with celery and onions form the "holy trinity"-- the basis of dishes in Cajun cuisine, such as gumbo or dirty rice. They are often served fresh and raw, in chopped green salads, or sliced as an appetizer for dips and spreads. Toss diced peppers with black beans, corn, red onion and cilantro for a fresh side salad, or combine with diced peaches and garlic for a fresh take on fruit salsa. Roast diced peppers and tomatoes, mix with eggs and cheese and bake into a frittata. Cook diced peppers and onions, then puree with Indian spices and yogurt for chutney or coconut milk for curry. Bake halved bell peppers stuffed with ground meat and tomatoes, or cheese and rice. Green bell peppers will keep for 1-2 weeks in cool, dry storage.