Bell pepper in Spanish
Bell pepper or sweet pepper is a cultivar group of the Capsicum annuum (chili pepper) species and it is the only Capsicum that does not produce capsaicin, the chemical which causes the strong burning sensation.
Cultivars of the plant produce fruits in red, yellow and orange colors.
The fruit is usually consumed in its unripe form, when the fruit is still green. Green peppers are less sweet and a little more bitter than red, yellow or orange peppers.
Orange bell peppers
Orange peppers contain even more vitamin C and a high volume of vitamin A.
The orange bell pepper has thick flesh and is much sweeter than the green, but it is not as sweet as the red ones.
Since orange bell pepper contains less than half the calories of an orange, it is perfect as a refreshing, low-calorie food, both raw or cooked.
The orange one is more expensive than the green.
The plants of this species produce large yields of this most magnificent pepper.
Red bell pepper
Red bell peppers started out being green.
As the green bell peppers are left on the vine the longest, they turn red and become the sweetest with the most nutrients. For example, red bell peppers have about 11 times more beta-carotene, about two times more Vitamin C and ten times more Vitamin A than the first-harvested green bell pepper.
Red bell peppers are usually the most expensive types because of having a shorter shelf life.