Red Pepper

Red pepper (hot pepper or chilli) is a fruit vegetable and is native to South and Central America where it was originally grown as an ornamental plant. It only became used as a vegetable at the start of the 20th century, thanks to its newly developed varieties.

Today red peppers are divided into mild vegetable peppers and sharp, spicy peppers (pepperoncini).  Peppers can be harvested and consumed both unripe (green in colour) and ripe (yellow, red, orange, purple, brown or black in colour).When preparing red peppers for sauces and soups, make sure when using any acidic additives, such as wine or lemon, to add them just before serving.  Otherwise, their bright colours can turn brownish.

Season: From July to October

Nutritional Value:
Red Pepper – Swiss food composition database
Green Pepper – Swiss food composition database


Did you know...?

Ripe red peppers have greater quantities of vitamin C, carotenoids and flavonoids, as well as sugar; which is why they taste sweeter than unripe peppers.

1 portion a day corresponds to:

A half of a red pepper