Vitamin & Mineral Content: One cup of raw, chopped red peppers provides over 100% of the DV for vitamin C and vitamin A. Red peppers are also an excellent source of vitamin B6. Green peppers are a very good source of fiber, folate, and vitamin K as well as the minerals molybdenum and manganese. In addition to beta-carotene, red peppers contain the beneficial phytonutrients lycopene, lutein and zeaxanthin.
Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, another antioxidant, is nine times higher in red peppers. Red peppers also have twice the vitamin C content of green peppers.
Bell peppers owe their namesake to their characteristic bell-shape.
Bell peppers are actually not vegetables, they’re fruits.
Bell peppers are not ‘hot’ because they contain a recessive gene that eliminates capsaicin, the compound responsible for the ‘hotness’ found in other peppers.