sweet pepper

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sweet pepper

a pepper plant, Capsicum frutescens grossum, with large bell-shaped fruits that are eaten unripe (green pepper) or ripe (red pepper)
References in periodicals archive ?
RELATED ARTICLE: SELECT THE PERFECT BELL PEPPER (1)
2 medium red bell peppers 2 medium yellow peppers 1/2 cup high-quality Spanish olive oil 4 garlic cloves, peeled and sliced very thin 2 tablespoons sherry wine vinegar 1 teaspoon 20-year-old balsamic vinegar 1/4 cup chicken broth Kosher salt Fresh ground pepper
Bell peppers have a mild tang and a crunchy texture that makes them good for eating raw; their shape and firmness allow them to be stuffed whole and baked.
For the most part, bell pepper varieties used in processing are identical to those entering the freshmarket.
Fill each half of the bell pepper with the tuna fish mixture.
The existence of an earthy bell pepper flavor in the cheeses was confirmed by trained panelists.
In a large bowl, combine mango with 1/4 cup diced red onion, 2 seasoning peppers (these have the flavor of Scotch Bonnet peppers without the heat; use bell peppers as a mild substitute), seeded and diced, 2 green chile peppers, chopped, 1 tablespoon honey, 1 tablespoon lime juice, 2 pinches chili powder and 2 pinches grated lemon zest.
Add the onion, bell peppers, garlic, cloves, cumin, and cilantro.
Add tomatoes and their liquid (break up with a spoon), bell pepper, onions, thyme, oregano, and bay.
Add the chilled couscous chicken, bell peppers, and fennel or celery to the dressing, and toss to mix.
Cut bell pepper in half lengthwise; discard stem and seeds, then cut crosswise into 1/4-inch-thick slices.
Add the garlic, onion, bell pepper, and celery and cook over medium heat until soft but not brown, about 4 minutes.