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.
A suitable substitute for green bell pepper in this recipe could be red bell pepper, yellow bell pepper, or poblano pepper.
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.
A substitute for red bell pepper in a recipe can be using green bell pepper, yellow bell pepper, or even a combination of other colorful vegetables like tomatoes or carrots for a similar flavor and texture.
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.
A bell pepper can be green, red, yellow, or orange. The color of a bell pepper can affect its taste and nutritional value. For example, red bell peppers are sweeter and have more vitamin C than green bell peppers. Yellow and orange bell peppers are also sweeter and have more antioxidants. The different colors indicate varying levels of ripeness and nutrients in the pepper.