Red Holland bell peppers are a smooth-skinned variety with uniformly colored skin and a partial stem attached. Displaying three to four thick-walled lobes, the pepper has internal ribbing and seeds, which are discarded before use. Similar in flavor to a Yellow or Orange Holland bell pepper, the red Holland bell has a mild, sweet pepper flavor with a crisp-firm texture. (Scoville units: 0-100)

Nutritional Value

Low in calories, bell peppers are fat-free, sodium-free, and cholesterol-free. An excellent source of vitamin C, one raw red bell pepper provides more of this nutrient than one cup of orange juice.

Serving Ideas

Red 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 Orange 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

Believed to have been developed in the Americas in pre-Columbian times, the first known reference to bell peppers was in 1681 by an English pirate in Panama.

Geography/History

A hardy thick-wall variety and insect-free, Holland bell peppers are hothouse-grown in a controlled environment planted from seed. Grown outdoors in temperate regions, bell pepper plants are herbaceous annuals; however, grown in regions where temperatures do not drop below freezing, the plants are herbaceous perennials. Allowed to ripen on the vine, most bell peppers will turn red and become sweeter as they mature.

Seasons/Availability

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