If you're talking about Capsicum annum -- commonly known as the bell pepper -- the difference is minimal. Green peppers are the not-fully-ripe versions of the red, yellow, and orange varieties. Bell peppers are not hot, since they contain no capsaicin.
Pro-vitamin A is an isomer of an unsaturated hydrocarbon found in many plants; it is a vitamin precursor; a substance that is converted into vitamin A in animal liver tissues it does not differ appreciatively from plant to plant.
"Chef j" told me it's the amount of time it spends on the vine. The colored peppers are harvested later than the green ones.
one is purple and one is teal
the colors
The part of the green bell pepper is the one with the stem on top.
Shimla mirchi is the vegetable bell pepper in Hindi.
A "sweet green pepper" would be a bell pepper or a cherry pepper. "Slivered" would be slicing it thinly.
Bell pepper
Well, I went to Winn-Dixie this morning and a green bell pepper was $1.29 each. I remember when they used to be 4 for $1.00.
It depends on what kind of pepper it is. If it is a green (bell) pepper (not the jalapeno), not at all. If it is a green (bell) pepper with a small red area (over-ripening), not at all. The above two kinds of Bell Peppers can be eaten raw, put in salads, or stuffed with a ground beef mixture for baked peppers. If it is a fully RED pepper (not a hot pepper) then not really. If it is a hot pepper or a jalopeno then yes. They are very hot. A hot pepper can be green or red.
I copied this from the question with a misspelling ""Chef j" told me it's the amount of time it spends on the vine. The colored peppers are harvested later than the green ones. "
Shimla mirchi is the vegetable bell pepper in Hindi.
I think it is called a green pepper, sorry if it is wrong.
If you are talking about bell peppers, yellow is supposed to be milder than red. A green bell pepper, if left on the plant will turn either yellow or red ( depending on the variety. ) Myself, I haven't noticed much difference between yellow and red. And I prefer the green for flavor . . . but allow a few to go to yellow or red for color.
I don't think so.
The best kind of pepper for a layered pasta salad is red bell pepper or green pepper.