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.　

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.

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.

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.