Red Bell Peppers are mellow and fruity as autumn. They are actually green peppers that have been left to ripen. Roasted red bells have a rich, velvety flavor. We think they taste similar to ripe stewed tomatoes. More flavorful than young green bells, "sweet reds" are easier to digest.
Sweet and juicy, with a pleasant crunch and a gorgeous banana color. Yellow bell peppers taste even milder than red or green peppers. We love them sliced in strips and eaten raw as crudités, especially when paired with their rainbow-hued relatives
Keep refrigerated Use small bell peppers for chopping and dicing. Large bell peppers work best for stuffing, roasting and slicing