mezzomediGreen bell pepper
More herbaceous and bitter than red, crisp and slightly astringent vegetal note.
Green bell pepper has a slightly bitter and herbaceous flavor, with a crunchy texture when raw or tender once cooked. A staple in Mediterranean cuisine, it's enjoyed grilled, stuffed, or in stews, adding substance and freshness to traditional dishes.
Best pairings
Eggplant Classic88%An essential component of Provençal ratatouille and Italian caponata.
Basil Classic88%A perfect aromatic pairing in salads, gazpacho, and fresh Mediterranean summer dishes.
Onion Classic86%Base of sofrito and piperade with melted onion.
Garlic Classic86%Garlic enhances the herbaceous bitterness of green bell pepper.
Extra virgin olive oil Classic84%Olive oil mellows the green, bitter notes of bell pepper.
Flat-leaf parsley Classic84%A traditional fresh herb for garnishing and flavoring vegetable dishes.
Olive oil Classic82%Slow-cooked in olive oil, green pepper mellows.
Thyme Classic82%A Provençal garrigue herb that pairs well with grilled or stewed vegetables.
Zucchini Classic80%Key ingredient in ratatouille and Mediterranean grilled vegetable mixes.
Feta Classic80%Salty feta and green bell pepper in Greek salad.
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FAQ
What goes with green bell pepper?
Green bell pepper pairs especially well with eggplant, basil, onion, garlic and extra virgin olive oil. An essential component of Provençal ratatouille and Italian caponata.
When is green bell pepper in season?
Best season: summer.
What can I substitute for green bell pepper?
If you don't have it, try: red bell pepper, yellow bell pepper, roasted pepper.