Green Bell Pepper

The green bell pepper is the unripe fruit of the *Capsicum annuum* plant. It is a cultivar of the pepper species, native to the Americas. It is typically eaten raw or cooked and used as a vegetable in culinary dishes.

Green bell peppers are used to add a fresh, slightly bitter flavor and a crisp texture to a variety of foods. Manufacturers include them in savory dishes like stir-fries, salads, stuffed peppers, and sauces. They are also used in spice blends and seasoning mixes.

Green bell peppers are a source of vitamins, minerals, and antioxidants. The FDA considers them Generally Recognized As Safe (GRAS) for consumption. International bodies like JECFA and EFSA have evaluated various components of bell peppers, but no specific health claims are associated with their typical consumption in packaged foods. Evidence does not suggest adverse effects at levels commonly found in food.