A vitamin C bomb!

Bell peppers are rich in vitamin C, whatever their color. And they continue to be a great source of vitamin C, even when cooked. Vitamin C plays a role in immunity, collagen formation, the nervous system, fatigue reduction and iron absorption.

Bell peppers are also:

  • a source of vitamin B6 (for energy, nervous system health, protein synthesis, red blood cell formation, and fatigue reduction)
  • a source of provitamin A or beta-carotene (iron metabolism, skin and mucous membrane health, eyesight, immunity and growth)

They also contain:

  • potassium
  • antioxidants (flavanoids, lutein and zeaxanthin)

They have a very high potassium content and are very low in sodium: this gives them natural diuretic properties.

Did you know? The color affects the nutritional benefit. Red bell peppers are very rich in provatimin A while green bell peppers contain more vitamin B9.

When is the right time to eat them?


Bell peppers are summer vegetable-fruits. The main bell pepper season runs from June to September.

  • January
  • February
  • March
  • April
  • May
  • June
  • July
  • August
  • September
  • October
  • November
  • December

Vegetable patch or
urban balcony?

Bell peppers are annuals that grow well in rich, light, well-drained soil, and in full sun.

To learn everything you need to know about growing bell peppers, read the page on growing tips.

Choosing and
storing bell peppers

Choose your bell peppers well:

  • They must be firm, shiny and smooth, without spots.

How to store your bell peppers:

  • In the refrigerator: 1 week in the vegetable drawer or in a cool, dry place.
  • In the freezer: blanch them beforehand.

Tips and

How to prepare bell peppers

The skin is not easy to digest. That is why we recommend roasting them, either in the oven or with a blowtorch. You can also peel them raw using a peeler.

All seeds and the white membrane must also be removed.

Cooking time:

  • A few minutes: grill or barbecue
  • 20 minutes: in the oven
  • 5 minutes: in a wok or sautéed
  • 15 minutes: steamed
  • 10 minutes: microwave

Bell peppers go well with…

Raw: Bell peppers are delicious in a salad with feta cheese and olives (Greek salad), tomatoes and mozzarella, a yogurt dressing.

Cooked: Bell peppers are yummy in ratatouille and summer vegetable stews, or stuffed with mincemeat or tuna, or tossed into an omelet for flavor. Grilled, they’re delicious on bread and of course on a skewer with beef, chicken, lamb, salmon, cod, or shrimp.

Did you know? As green bell peppers are not completely ripe yet, they are less easy to digest than the more colorful ones./em>

Can everyone
eat them?


Young children

Children as young as 15 months can eat them, starting with the yellow variety. Danish tots love them.

And everyone else…

Some people with cross-allergies (nuts, apples, birch pollen, hay fever) may be allergic to bell peppers. Ask a health professional for advice.

See plenty of other tips for encouraging children to eat vegetables

Where do they come from?
Origins and varieties

Origins: Originally from Central America, bell peppers were brought to Europe in the 16th century. The main bell-pepper and hot-pepper producing countries are China, Mexico, Turkey, Indonesia, the United States, Spain and Egypt.

Varieties: The pepper family is vast, from large, sweet bell peppers to tiny, hot chili peppers. They vary in shape, size, color and taste. There are dozens of different varieties. Bell peppers with 4 chambers are the most common, and are found in stores in greens, yellows, oranges and reds. They are also known as sweet peppers, peppers or capsicum.

Where do the different colors in bell peppers come from? Bell peppers change color as they ripen: green peppers are picked before they are completely ripe. If left on the plant, they will turn yellow, then orange, and finally red, which is the sweetest.