Things We Hate--Green Bell Peppers

Are You Food Racist?

By Sarah DiGregorio in Featured, Things We Hate

Tuesday, Jun. 2 2009 @ 11:00AM

Why do green bell peppers even exist? They are simply unripe red bell peppers, inferior in every way to their ripened brethren. Green bell peppers are bitter and thin, and hard to choke down. Red bell peppers, on the other hand, are sweet and plush, and when cooked, turn lush and silky. How many times have you ordered Chinese and been left with a pile of uneaten green bell peppers in each dish? Red bell peppers even have more vitamins and antioxidants than green. Let the peppers ripen!

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7 comment(s) / Post a Comment

Peppa says:

That's crazy talk. Cooked green peppers are pretty gross, but raw green peppers taste nice and crisp and green.

Posted On: Tuesday, Jun. 2 2009 @ 8:18PM

S says:

Agreed - green peppers raw or cooked are gross........no one should serve them. I am all for the red ones!

Posted On: Wednesday, Jun. 3 2009 @ 1:28PM

Robyn says:

This must be based on American green peppers which are - like American cucumbers and celery - essentially tasteless. Try a stuffed green pepper in Turkey or stir-fried green peppers with potatoes in Taiwan and you might change your mind.

Posted On: Wednesday, Jun. 3 2009 @ 10:33PM

Robyn says:

Posted On: Wednesday, Jun. 3 2009 @ 10:36PM

Paul Camp says:

Like anything else, it depends on the use. This is true for a lot of unripe foods -- green tomatoes for instance. You wouldn't stick them in a salad, but you wouldn't fry a ripe one.

Green bell peppers have their place. It just isn't necessarily every place they are used. I tried once to make shrimp etouffe with red bell peppers and it was entirely too sweet. It really needed that slight bitter edge.

Posted On: Wednesday, Jun. 3 2009 @ 11:44PM

Robert Sietsema

says:

Green bell pepper is essential to the Creole cooking of New Orleans, but in combination with celery and onion, two other strong flavors.

Posted On: Wednesday, Jun. 3 2009 @ 11:47PM

Sarah DiGregorio

says:

Hi Robyn-- that does sound like it would change my mind!

And I guess I should have put a disclaimer in about the Cajun holy trinity...but in a gumbo or etouffee they're a back note (a crucial one, but still), surrounded by many delicious flavors. A roux can make almost anything taste good.

Posted On: Thursday, Jun. 4 2009 @ 9:51AM