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Fresh Green Bell Pepper, also known as Capsicum, Shimla Mirch and Kudamilagai, has a crisp texture with a mild grassy flavour and gentle bitterness. It can be eaten raw or cooked and works well in Indian curries, stir-fries, salads, pasta and stuffed dishes. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Slice it for Shimla Mirch Sabzi, Paneer Jalfrezi or Kadai Paneer. Dice it into pasta, fried rice and stir-fries, use it raw in salads and wraps, or fill the hollow pepper for Bharwa Shimla Mirch. Roasting gives it a softer texture and deeper flavour.
How does green bell pepper differ in flavour from red or yellow pepper?
Green bell pepper generally has a grassier and less sweet flavour, while red and yellow peppers are usually sweeter.
Can green bell pepper be eaten raw?
Yes. Wash it thoroughly, remove the stalk and seeds, then slice it for salads, wraps or dips.
Can I freeze green bell pepper?
Yes. Slice or dice it, freeze in portions and use it in cooked dishes where a softer texture is suitable.
