Glossary - Ingredients

Bell Peppers

Colorful and large bell peppers used to add color to dishes

What are bell peppers?

Bell peppers (パプリカ in Japanese) are larger and thicker than green peppers, with a sweet flavor and no bitterness or grassy taste. Their vibrant colors—red, yellow, and orange—add visual appeal to dishes, making them look more appetizing. Bell peppers are used in stir-fries, fried dishes, soups, salads, and marinades. Heating them enhances their sweetness even more.　

Nutrition facts

Bell peppers are rich in vitamin C, beta-carotene, vitamin E, dietary fiber, and folic acid. They contain more of these nutrients than green peppers, with red paprika being the most nutritious among them.

Storage to prevent food loss

To prolong freshness, wrap the bell pepper in a paper towel, place it in a plastic bag, and store it in the refrigerator. If storing cut red paprika, remove the seeds. You can also cut them into convenient sizes and freeze them for use in cooked dishes.

Trivia

Red and yellow bell peppers that are the same size as green peppers are simply ripe green peppers. They differ in taste and texture from bell pepper.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Bell peppers - grilling and peeling the skin

As the skin is very thin it is difficult to use the same method of peeling as for potatoes, etc. Grill on a grill rack until black, soak in water, and then scrape off the skin. To avoid mushiness, thoroughly wipe away excess moisture after peeling.