Green Bell Pepper

Dried green bell peppers taste sweeter and bolder than fresh green pepper.   As the bits of pepper dry, they become a bit raisiny.

Dried bell peppers are great in salad dressings and sauces.  Sausage and Pepper Ragu can be created with bell peppers, onions, and Italian sausage.

Green Bell Pepper Flakes | Burma Spice
Green Bell Pepper | Burma spice
Green Bell Pepper-Bulk | Burma Spice
Green Bell Pepper -Bulk | Burma Spice
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Green Bell Pepper: At a Glance

Green bell pepper is a variety of capsicum from the Capsicum annuum plant. This capsicum is a close relative of other common peppers, including cayenne peppers and jalapeños.

However, unlike its common pepper cousins, bell peppers, including green bell peppers, don’t produce the chemical capsaicin. Without this spicy chemical, they are much milder than their relatives.

Green bell peppers are the same variety of pepper as red and orange bell peppers, but they are picked before they can ripen and change color, which gives them a spicier, almost bitter taste. 

Though they are less mature than orange and red capsicums, they still contain several key nutrients. They are rich in potassium and are a good source of Vitamins A, C, and E.

Green bell peppers can be used fresh or dried. They make an excellent addition to salads, stir-fries, spring rolls, and much more. Dried green bell peppers work well in salad dressings and sauces. Their biting taste complements chili peppers, their close cousins, very well.

Cooking with Green Bell Pepper

Green bell peppers are popular around the world. Italian families love stuffing large fresh peppers with ground meat and rice. Green bell peppers complement the acidic tomatoes and cool cucumbers of gazpacho, a cold soup from southern Spain.

In Asia, green bell peppers complement meats and Asian greens in stir-fries. A beef and green pepper stir-fry is an easy and healthy meal perfect for the end of a busy day.

In Algeria, green bell peppers are integral to flafla, a traditional warm salad. The bell peppers are roasted, then they are oven-roasted with onions, tomato, and garlic. Do as the Algerians do and scoop up the yummy salad with chunky pieces of bread.

Dried green bell peppers are a versatile addition to any kitchen. They stay fresher for longer than fresh peppers and save you valuable preparation time. Try using them in the following ways:

  • Natural: Dried green bell pepper can be sprinkled straight into sauces, marinades, and dry rub mixes. They also make an excellent addition to homemade meatloaves, meatballs, and hamburger patties. To bring out extra heat and flavor, lightly toast the pepper until it’s aromatic.
  • Rehydrated: Dried green bell pepper softens when it’s rehydrated. Let some pepper flakes soak for three to five minutes in boiling water or for one to two hours in cold water. Rehydrated green bell peppers make a great addition to sauces, marinade pastes, and salad dressings. You can also use the soaking liquid as a flavorful substitute for water or vegetable broth in sauces, soups, and stews.
  • Ground: Grind dried green bell pepper using a spice grinder or a mortar and pestle to release more of its flavor and aroma. Powdered green bell pepper is easily incorporated into soups, sauces, or dressings.

Green Bell Pepper: History and Origination

Historians believe that, around 9,000 years ago, farmers in modern-day Mexico were the first people to grow bell peppers. Microfossils from southwestern Ecuador show that green bell peppers were being eaten there around 6,100 years ago. These fossils show that bell peppers were mixed with corn and other foods in dishes that were more complex than many historians had expected.  

In more recent history, we know that colonialists sent bell pepper seeds to Spain in the late 1400s. Over time, green bell peppers became common throughout the world.

In 1699, the Welsh explorer Lionel Wafer referred to them as “bell peppers” in his book “A New Voyage and Description of the Isthmus of America,” which detailed his discoveries in Panama. The bell pepper was among the nine different capsicum varieties mentioned in a 1774 book by the Jamaican-born British historian and colonial administrator Edward Long, who noted that bell peppers were well-suited for pickling. Closer to home, President Thomas Jefferson wrote about his love for bell peppers. Though he is known for being the first American citizen to plant cayenne peppers, he loved removing the seeds of bell peppers and adding the peppers to his salads.

Cultivation of Green Bell Pepper

Green bell peppers thrive in warm environments with moist soils. They grow best in well-lit indoor environments under consistent temperatures. Once the weather warms to at least 70 degrees during the day, the seedlings can be moved outdoors. Bell pepper plants should be planted about 24 inches apart in areas with full sun, good drainage, and nutrient-rich soil.

Green bell peppers can be harvested around 75 to 90 days after transplanting when they are firm and full. They can be kept fresh or dried.

About Our Green Bell Pepper

We source the best green bell pepper from China, the world’s largest bell pepper producer, ensuring that we always have enough high-quality green bell pepper for our loyal customers.

Our green bell peppers are dried immediately after harvesting to concentrate their flavor and extend their freshness.

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Brand Name
Burma Spice
Product Name
Green Bell Pepper
USD 14.99
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Additional information

Weight 0.4 oz
Dimensions 3 × 4 × 5 in

1.2 oz, 4 oz, 24 oz, 44 oz, 10LBS, 25LBS, 50LBS