Organic Green Bell Peppers

Green bell peppers are unripe varieties of the Capsicum annuum plant, native to the Americas. They are typically grown in fields and harvested before they ripen to other colors like red or yellow. Green bell peppers are eaten fresh or cooked and are a common vegetable in many cuisines.

Green bell peppers are used as a vegetable in a wide variety of dishes, adding a fresh, slightly bitter flavor and crisp texture. They are commonly found in salads, stir-fries, stuffed dishes, and as a base for sauces and salsas. Manufacturers use them for their flavor, color, and nutritional content.

Green bell peppers are a source of vitamins A and C, and fiber. The U.S. Food and Drug Administration (FDA) recognizes them as a safe food ingredient. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated numerous food ingredients, but specific evaluations for individual vegetables like green bell peppers are not typically listed in the same manner as additives. No significant health concerns are associated with the consumption of green bell peppers at typical dietary levels.