mezzomediRed bell pepper
Crisp and sweet, fruity flavor that becomes mild and smoky when grilled.
Red bell pepper is a fleshy vegetable with a sweet and slightly fruity taste, and firm, juicy flesh. Fundamental in Mediterranean cuisine, it's used raw in salads, roasted for its concentrated flavor, or simmered in sauces. Its mild character makes it indispensable in classic Mediterranean dishes.
Best pairings
Extra virgin olive oil Classic88%Olive oil coats roasted bell peppers and carries their sweetness.
Olive oil Classic88%Grilled red bell pepper brushed with olive oil: a sweet and smoky flavor reminiscent of Levantine and Spanish mezze.
Octopus Classic88%Octopus with red peppers: a classic marriage from the Spanish and Italian coasts.
Cayenne Classic87%Sweet red pepper tempers the heat of Cayenne in Spanish and North African dishes.
Sausage Classic87%Awakened with sausage in Spanish and Mediterranean cuisine, sweet and smoky notes.
Ras el hanout Classic87%Sweet-warm vegetable; red pepper harmonizes spicy notes in tagines.
Oregano Classic86%Quintessential Greek herb: dried oregano reinforces the Mediterranean terroir of bell pepper.
Onion Classic86%Onion and bell pepper melted together in piperade.
Thyme Classic86%Provençal roasted flavor: sweet red pepper balances the herbaceous structure of thyme.
Smoked paprika Classic86%Identical base (paprika) with roasted red pepper, doubly flavorful and typical of Spain (pimentón de la Vera).
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FAQ
What goes with red bell pepper?
Red bell pepper pairs especially well with extra virgin olive oil, olive oil, octopus, cayenne and sausage. Olive oil coats roasted bell peppers and carries their sweetness.
When is red bell pepper in season?
Best season: summer.
What can I substitute for red bell pepper?
If you don't have it, try: yellow bell pepper, green bell pepper, eggplant.