The bell pepper brings colour to the plate and is just as good raw as cooked. Mild, fleshy and slightly sweet, it lends itself to salads, stuffings, soups and curries.
In this article, discover its colours, its varieties, our preparation ideas and a few simple pairings. The bell pepper is one of those vegetables that travel from one cuisine to another, from the Mediterranean to India, just as we like them in Isoraka, Antananarivo.
On this page: Colours · Raw · Cooked · Pairings · 3-question quiz
One vegetable, several colours
Bell peppers come in green, red, yellow, orange or purple, and in several varieties: sweet, hot, horn-shaped.
As a rule, a red pepper is riper than a green one; it is sweeter, while the green keeps a more vegetal note.
| Colour | General taste | Common use |
|---|---|---|
| Green | Vegetal, slightly bitter | Stir-fries, stuffings, sauces |
| Red | Sweet, fruity | Raw, roasted, tchoutchouka, ratatouille |
| Yellow / orange | Mild, rounded | Salads, skewers, bakes |
Raw: crunch and freshness
Cut into strips, dice or rings, raw pepper adds crunch to salads, sandwiches and dips.
Season it with olive oil, balsamic vinegar, salt and pepper. You can also blend it with cream cheese, yoghurt or tahini to make a smooth spread.
Cooked: sweetness and depth
Roasted in the oven or pan-fried with a little olive oil and herbs, the pepper reveals its sweetness.
It can be stuffed with minced meat, rice or quinoa, then baked. It also adds colour to soups, ratatouilles and curries.
A few simple pairings
- With other vegetables: tomato, aubergine, courgette.
- With cheeses: feta, mozzarella.
- With spices: paprika.
- With fruit such as mango: a sweet-and-savoury contrast to try according to your taste.
To go further into the cooking of the Mediterranean basin, read our overview of Mediterranean cuisine.
Test your knowledge
Three questions to recap the essentials. Your answers are not saved.
At the table in Isoraka
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