Bell peppers are sweet, mild capsicum fruits sold in green, red, yellow, and orange varieties. Green peppers are less ripe and slightly bitter, while red, yellow, and orange peppers are riper and sweeter. They provide water, vitamin C, and carotenoids. Plain pieces are usually better tolerated than oily or heavily seasoned servings.
Most prep starts by removing the stem, seeds, and white inner ribs, then slicing strips or diced pieces for raw trays, stir-fries, fajitas, omelets, soups, and stuffed pepper recipes. Bell peppers are commonly cooked with onion, garlic, chili, sauces, and salt. Those additions are usually the bigger issue than the pepper itself. Roasting and peeling are also common, especially for sauces and sandwich toppings.
Jarred roasted peppers are often packed in oil, vinegar, or brine and may contain garlic or other spices. Frozen pepper blends may include onions. Pepper skin can be tougher to digest when served in large pieces, and seeds or big chunks may irritate sensitive stomachs. Offer small, plain pieces and skip spicy preparations.
