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Bright, sweet, and wonderfully crisp, Yellow Bell Pepper — known as Shimla Mirch in Hindi and Kudamilagai in Tamil — is the sweetest of the bell pepper family, with a fruity, mild flavour that works beautifully raw, roasted, grilled, or stir-fried. A vibrant addition to Indian curries, Mediterranean salads, and Asian stir-fries alike, it brings colour, crunch, and nutrition to every dish. Browse our full range in Everyday Vegetables or explore all our fresh produce in Fresh Foods.
For a vibrant Mixed Pepper Stir-Fry, slice with red and green peppers, onions, and paneer or tofu, and toss in a spiced masala for a colourful Shimla Mirch Sabzi. Yellow peppers are excellent roasted whole until charred and sweet, stuffed with spiced rice or cheese, or sliced raw into salads and mezze platters. They also add sweetness and colour to pasta sauces, fajitas, and grilled vegetable skewers.
Store whole yellow bell peppers in a breathable bag in the low-humidity drawer of your refrigerator — they keep well for 1–2 weeks. Once cut, store in an airtight container and use within 3–4 days. Do not freeze raw as they lose their crunch.
Q: Are yellow bell peppers sweeter than red or green?
A: Yes — yellow bell peppers are among the sweetest of all varieties, with a fruity, mild flavour. Green peppers are the least sweet and most bitter, while red and yellow are fully ripened and naturally sweeter.
Q: Are yellow bell peppers healthy?
A: Absolutely — they are exceptionally rich in vitamin C, antioxidants, and beta-carotene, supporting immunity, eye health, and skin. They are also low in calories and naturally fat-free.
Q: How can I use yellow bell peppers in Indian cooking?
A: They work beautifully in Shimla Mirch Sabzi, mixed pepper curries, stuffed capsicum (bharwa shimla mirch), and as a colourful addition to paneer or tofu stir-fries.
