Science & Nature • Plant

Bell pepper

The bell pepper is a cultivar group of *Capsicum annuum* grown for its mild, thick-fleshed fruit.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

The bell pepper is a cultivar group of *Capsicum annuum* grown for its mild, thick-fleshed fruit. It is also called sweet pepper or capsicum and is commonly used as a vegetable in cooking, although botanically it is a fruit. Bell peppers come in several colours, including green, red, yellow, and orange, with ripeness affecting flavour and colour.

Taxonomy and botany

Bell pepper is a cultivar group of *Capsicum annuum* in the nightshade family, Solanaceae. Its fruits are thick, hollow, and usually lobed, with numerous seeds, which is why they are botanically classified as fruits.

Origin and cultivation

Bell peppers are native to Central and South America and were spread worldwide after European contact. They are now grown widely as a commercial crop in many regions and are typically cultivated as annual plants.

Colour, ripening, and flavour

The colour of a bell pepper reflects ripeness in many varieties. Green peppers are generally harvested earlier, while red, yellow, and orange peppers are more mature and often sweeter.

Uses and nutrition

Bell peppers are eaten raw, roasted, stuffed, sautéed, or cooked in a wide range of cuisines. They are valued for being low in calories and for containing vitamin C, vitamin A, fibre, and carotenoids.

Key facts

Bell peppers are the fruit of *Capsicum annuum* and are classified botanically as berries.
They are commonly treated as vegetables in culinary use.
Bell peppers have no pungency because they do not produce capsaicin.
Green peppers are usually less ripe; red, yellow, and orange peppers are more mature forms.
They are widely used raw and cooked in salads, stir-fries, and other dishes.

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Canadian context

Bell peppers are widely available in Canadian grocery stores and are a common ingredient in Canadian home cooking and restaurant cuisine. Canadian agricultural and nutrition resources also use bell peppers as a standard example of a fruit commonly treated as a vegetable.

Frequently asked questions

Are bell peppers fruits or vegetables?

Botanically, bell peppers are fruits because they develop from a flower and contain seeds. In cooking, they are usually treated as vegetables.

Do bell peppers contain capsaicin?

Bell peppers are generally non-pungent and do not produce the capsaicin that makes chilli peppers hot.

What species are bell peppers?

Bell peppers belong to *Capsicum annuum*.

Why do bell peppers change colour?

Colour changes as the fruit ripens. Green peppers are less ripe, while red, yellow, and orange peppers are more mature forms.

Where do bell peppers come from?

They are native to Central and South America.

Are bell peppers nutritious?

Yes. They are low in calories and are a good source of vitamin C, vitamin A, fibre, and antioxidant compounds.

References

Encyclopaedia Britannica —
Supports: Taxonomy, family, cultivar status, fruit description, colours, and cultivation as annuals
Healthline —
Supports: Origin in Central and South America, culinary uses, and nutritional overview
University of California Agriculture and Natural Resources —
Supports: Scientific name and fruit classification due to seeds
University of Minnesota Extension —
Supports: Origin and nutrition-related information
Wisconsin Department of Public Instruction —
Supports: Colour variety, nutrition, and distinction from black pepper