Green Holland bell peppers display three to four uniform, smooth-skinned lobes. Bell-shaped, with bright green skin and thick-walled flesh each pepper contains a central seed cavity and white ribbing, which are discarded before use. Similar in flavor to a Purple or Orange Holland bell pepper, the green Holland bell is a green vegetable flavor with a slight sweetness and a crisp-firm texture. (Scoville units: 0-100)

Nutritional Value

All peppers are an excellent source of vitamin C. Four ounces of raw green pepper contains approximately 30 calories. Eating five daily servings of vegetables and fruits lowers the chances of cancer.

Serving Ideas

Green Holland bell peppers are most often used for display. Their uniform shape, color and attached stem are ideal for centerpieces or as vessels. They may also be used in lightly cooked or fresh preparations such as salads and appetizer recipes. Pair with Red and Yellow Holland bell peppers, fresh parsley and cilantro, cucumbers, jicama, soft cheeses, meats and grains. To prepare, cut off tops; remove seeds and veins; rinse well. For optimum flavor and texture, use within one week. Peppers may be frozen, but crispness will be lost.

Ethnic/Cultural Info

The bell-shaped pod characteristic to this variety of sweet pepper gave this pepper its name. Bell peppers are believed to have been developed in the Americas in pre-Columbian times. The first known reference to these peppers was in 1681 by an English pirate in Panama.

Geography/History

Native to Holland, this sweet pepper is now grown in many countries. In the United States, Florida and California are the major producers of the domestic crop. Imported supplies of bell peppers come from the Domincan Republic, Mexico, the Netherlands, and Belgium.

Seasons/Availability

Green Holland bell peppers are available late April through October. Mexican grown Holland-style bell peppers are similar and are available year-round.