Yellow Pepper

Name: Yellow pepper — a ripe bell pepper (Capsicum annuum) with glossy, bright yellow skin, thick, juicy walls, and a mild, sweet, fruity flavour. Some yellow peppers are a ripe form, and others are varieties bred to stay yellow.

Description

Yellow peppers are bell peppers bred to ripen to yellow, rather than red, and are a little milder and more fruity than red peppers. They are grown across Europe and the Americas, particularly in the Netherlands and Spain, and are sold alongside red and orange peppers for their colour.

Their crisp, thick wall holds its shape in cooking, and their sweet taste suits raw eating. They are used in salads, kebabs, pasta, stir-fries and stuffed peppers, and add colour to a platter or tray of mixed peppers.

Main nutrition value

Yellow peppers are an excellent source of vitamin C, and also provide vitamin B6, folate and the carotenoids lutein and zeaxanthin, which give them their colour.

How best to be consumed

Yellow peppers are sweet, and good raw or cooked.

1. Slice raw into salads, crudités and wraps, and dip in hummus.
2. Roast or grill until soft and sweet, then marinate in olive oil.
3. Add to stir-fries, kebabs, curries and pasta sauces.
4. Stuff and bake with rice or grains.
5. Store in the fridge, where they keep for a week or two.

Overconsumption could cause…

Yellow peppers are safe and healthy in food amounts.

1. Reactions in a small number of people sensitive to nightshade plants, such as joint or digestive complaints, though evidence is limited.
2. Gas or indigestion in some people from the skin and seeds.
3. Pesticide residues on conventionally grown peppers, so wash well or buy organic.
4. Allergic reactions in rare cases.

GroupsFruit VegetablesNightshade family (Solanaceae)Low fatLow sodiumRich in vitamin CFresh

Related foodsRed PepperOrange PepperSerrano PepperPoblanoCherry TomatoEggplant / Aubergine

Wikipedia — Bell pepper, used for origin, naming and history: https://en.wikipedia.org/wiki/Bell_pepper