Bright red peppers burst with sweetness and a hint of earthiness, their crisp flesh offering a satisfying crunch. Their vibrant color adds visual appeal and a fresh flavor to any dish.
Where it comes from
Originally cultivated in Central America, red peppers have become a staple in cuisines worldwide, from Mediterranean to Asian dishes, celebrated for their versatility and health benefits.
In the kitchen
Red peppers are often roasted, sautéed, or used raw in salads, contributing sweetness and a pop of color. They are essential in sauces, where their flavor deepens with cooking.
Nutrition (per 100g)
31kcalCal
1.0gProtein
0.3gFat
6.0gCarbs
2.1gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Olive Oil
Roast red peppers with olive oil at high heat. The oil enhances their sweetness and adds a silky finish.
Basil
Add fresh basil to roasted red peppers. The herb's peppery notes lift the sweetness and add freshness.
Goat Cheese
Pair raw red peppers with goat cheese. The creamy tang cuts through the sweetness, creating a balanced bite.
