The sweet pepper- what a fun, colorful food. A sweet pepper’s range in color from green, yellow, orange, to red, indicates its stage of ripeness, with green being less ripe, and red being most ripe. While hot peppers originated in Central America, the milder sweet pepper cultivars were later developed in Hungary. Stuffed and baked, sprinkled on a pizza or salad, in a taco, or cut up and eaten fresh, sweet peppers are a tasty source of vitamin C.
Peppers are native to Central and South America. They are among the first plants to be cultivated there. Pepper seeds dating back to 5000 B.C. have been discovered in Mexico. After explorers from Portugal & Spain made their way to the Americas, they helped spread peppers to other parts of the globe. Because the pepper plant is very adaptable, many different areas of the world started to cultivate them.
Red and green peppers are an excellent source of vitamin C and vitamin A and a good source of potassium. They also contain vitamin B6 and folic acid.
There are dozens of varieties of sweet peppers. The most common are: red, yellow, and green bell peppers, purple peppers, and lunchbox peppers.