All bell peppers start out green and change color as they mature. If it's not picked, a green pepper may become yellow, orange, or red, depending on its varietal. The longer the fruit stays on the vine, the sweeter it becomes and the more nutritional value it gains. Yellow bell peppers are crunchy and juicy with a mild, sweet flavor. The vibrant yellow flesh is thick, crisp, and succulent.

Yellow bell peppers are an excellent source of vitamin C and also contain vitamin A, fiber, calcium, iron, and potassium.

Yellow bell peppers are best suited for both raw and cooked applications such as roasting, baking, grilling, and sautéing.

Bell Pepper Recipes >