Bell Pepper
Get to know bell peppers — colorful vegetables rich in vitamin C. Nutrition facts, health benefits, and tips for cooking bell peppers in stir-fries and salads.
What Is Paprika (Bell Pepper)?
Paprika (Capsicum annuum), or bell pepper, is a vegetable (botanically actually a fruit) with a bell shape, thick, crisp flesh, and a fresh sweet taste without the spiciness typical of chili peppers. Bell peppers come in several colors — green, red, yellow, and orange — which actually represent different ripeness stages of the same plant, with red bell pepper being the most ripe and sweetest.
In Indonesian kitchens, bell peppers are often used to add bright color and crisp texture to various dishes, from stir-fries and capcay (mixed vegetable stir-fry) to fried rice and salads.
Nutritional Content of Bell Pepper
Per 100 grams of fresh red bell pepper:
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| Nutrient | Amount |
|---|---|
| Calories | ~31 kcal |
| Carbohydrates | ~6 g |
| Fiber | ~2.1 g |
| Vitamin C | ~128 mg |
| Vitamin A | ~157 mcg |
Red bell pepper actually contains higher vitamin C than oranges by the same weight.
Health Benefits
- Very rich in vitamin C — supports immune function and natural collagen production for the skin.
- Good for the eyes — vitamin A content and antioxidants like beta-carotene support eye health.
- Low in calories — a great snack or cooking ingredient for those watching their daily calorie intake.
- Contains the antioxidant capsanthin — the pigment that gives bell peppers their red color, believed to help fight free radicals.
How to Enjoy Bell Pepper
- Stir-fried bell pepper — cut into strips and briefly stir-fried with garlic and oyster sauce to keep the texture crisp.
- Mixed into capcay or fried rice — bell pepper pieces add bright color and fresh sweetness to dishes.
- Fresh salad — thinly sliced and eaten raw with other vegetables to preserve its vitamin C content.
- Stuffed pepper — the center is hollowed out and filled with rice, minced meat, or cheese before baking.
How to Choose & Store
- pick bell peppers that feel heavy in the hand, with glossy skin and a smooth surface free of wrinkles
- a stem that is still fresh green indicates the pepper was recently picked
- avoid peppers with soft spots, wrinkles, or rot marks around the stem
- store whole bell peppers in the refrigerator's vegetable drawer, ideally in a perforated bag to maintain good air circulation
- avoid washing before storing, as excess moisture speeds up spoilage
- whole bell peppers can last 1-2 weeks in the fridge, while cut ones should be used within 3-4 days
Practical Tips
- Roast briefly before peeling the skin if you want to make a smoother bell pepper sauce or puree.
- Cut along the grain so the bell pepper stays crisp when stir-fried and doesn't wilt easily.
- Mix several colors of bell pepper in one dish for a more appealing look as well as varying degrees of sweetness.
- Freeze cut bell pepper pieces in an airtight bag as a stock ingredient for future stir-fries or soups.
Frequently Asked Questions
What's the difference between green, red, and yellow bell pepper?
Is bell pepper the same as chili?
Can bell pepper be eaten raw?
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