Bell Pepper is a type of Capsicum annuum family member that doesn’t have any kind of capsaicin in it. In most of the cultures including the United Kingdom, Canada, Ireland, Australia, India, Pakistan, Bangladesh, Singapore, and New Zealand, this species is also known as sweet pepper.
It is one of the vegetables that are abundantly produced. It is one of the least expensive forms of Chili that is available from July to November. It is a source of food that is produced in green, yellow, orange and red color. In order to have a mildly sweetened taste, it should be cooked on lower heat.
Bell Pepper can provide yummy flavor touch to salads, soups, and stews. In sliced form, it can be used as a crunchy snack in sandwiches. It is a kind of resourceful vegetable that can offer flavonoid content. Bell Chile has enzymes in it that can protect macular degeneration.
