Bell

Bell pepper is a mild-flavored variety of the plant *Capsicum annuum*, native to the Americas. It is a fruit, but commonly used as a vegetable in cooking. Bell peppers are typically green when unripe and mature to red, yellow, orange, or purple, depending on the variety.

Bell peppers are used for their sweet flavor and vibrant color in a wide range of dishes. They are commonly added to salads, stir-fries, fajitas, stuffed dishes, and sauces. Manufacturers may use them as a flavoring agent and for visual appeal in processed foods like seasoning mixes and cheese spreads.

Bell peppers are a good source of vitamins A and C, and contain antioxidants. They are generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated various food ingredients, but specific evaluations for bell peppers as a whole ingredient are not typically listed in the same manner as isolated additives. No significant health concerns are associated with typical consumption.