Below is a list of all known varieties for Bell Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bell Pepper (Dried Flakes) | The Bell Pepper dried and cut into flakes (usually red or green). It is a shelf-stable product used in spice blends, soups, and dehydrated meals for texture and a mild, sweet flavor. |
| Bell Pepper (Purple) | A decorative, dark-skinned variant. It tends to be less sweet than the fully ripened red, with a slightly more vegetal, earthy note. Best used raw as the color fades quickly when heated. |
| Cubanelle Pepper | A common cooking pepper closely related to the Bell Pepper, but longer, thinner, and sweeter. It is often pale green or yellow and widely used in Italian and Caribbean cuisines for frying and stuffing. |
| Green Bell Pepper | The standard, unripe bell pepper; has a slightly bitter flavor and is crunchy and versatile. |
| Mini Bell Pepper (Assorted) | Small, two- to three-inch bell peppers (red, yellow, orange). They are very sweet, crunchy, and often seedless, ideal for snacking, stuffing appetizers, or grilling whole. |
| Orange Bell Pepper | A sweet and mild bell pepper with a vibrant orange color, often sweeter than the yellow variety. |
| Red Bell Pepper | A fully ripe bell pepper; has a sweet, fruity flavor and soft texture, often roasted or used raw for color. |
| Yellow Bell Pepper | A sweet, crunchy bell pepper that is slightly less sweet than the red or orange variety. |