Basically all peppers are green and change color when they have reached a certain level of maturity.
The green bell pepper is crunchy with a note of bitterness. It is not quite ripe so its firm flesh holds up well in cooking, it is the bell pepper to use for ratatouille or stuffing.
The red bell pepper is softer, almost sweet. It also holds up well to cooking because it becomes melting and tender, and is used more in coulis and pan-fried dishes.
The yellow bell pepper is tender with a sweet flesh, it is usually eaten raw in salads because it is crunchy and contains a lot of vitamin C but can also be cooked in pan-fried or in marinade for example.
Perfect pan-fried or cut in small pieces in a salad!
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