Red bell peppers are actually green peppers that have been allowed to ripen longer. The lengthened ripening causes the pepper to turn red and have a sweeter taste. Red peppers do not have a hot, or spicy, flavor because they lack the gene that makes other peppers hot. They can be found all year long, but they are more abundant and cheaper in late summer (August and September). To find the best pepper, choose one that has a smooth, wrinkle-free skin, with a green stem, and few blemishes. Store a fresh pepper in a plastic bag in the refrigerator for up to one week.
Peppers originated in Central and South America and were introduced in Europe by Christopher Columbus when he brought the plant back from one of his journeys. From Europe, the pepper was brought to Asia.
Nutritionally, they are a great source of vitamin C and vitamin A. One cup of sliced red peppers contains 24 calories, 1 gram of protein, 0 grams of fat, 5 grams of carbohydrate, 2 grams of fiber, 194 milligrams of potassium, 144 RAE vitamin A, and 175 milligrams of vitamin C.