Yellow 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 Red or Orange Holland bell pepper, the yellow 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 sodium-free, fat-free, cholesterol-free and an excellent source of vitamin C. One medium bell pepper contains about 30 calories.

Serving Ideas

Yellow 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 Orange 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

Bell peppers are especially a favored culinary ingredient in Mediterranean regions.

Geography/History

Native to Holland and a hardy, insect-free variety, Holland bell peppers are hothouse-grown in a controlled environment planted from seed. Imported supplies come from Holland, the Dominican Republic, Mexico, the Netherlands and Belgium and locally in California.

Seasons/Availability

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