Your cart is empty
Vibrant, sweet, and bursting with flavour, our Fresh Red Bell Peppers — known as Lal Shimla Mirch in Hindi and Kudamilagai in Tamil — are the ripest and most nutritious of all capsicum varieties. Their natural sweetness, juicy crunch, and stunning colour make them a favourite for salads, stir-fries, roasting, and Indian curries. Find them in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Slice into strips for a colourful Shimla Mirch Sabzi or Paneer Jalfrezi — the red pepper's sweetness balances beautifully with spices. Roast whole until charred for a smoky Roasted Red Pepper Sauce or Muhammara. Add raw to Salads, Wraps, and Mezze Platters for colour and crunch. Red capsicum is essential in Kadai Paneer, Pasta, and Stuffed Capsicum dishes.
Store whole peppers in a breathable bag in the low-humidity drawer of your refrigerator. They stay fresh for up to 1 week. Once cut, wrap in cling film and use within 2–3 days. Roasted red peppers can be frozen for up to 3 months.
Q: Why are red bell peppers more nutritious than green ones?
A: Red bell peppers are the same variety as green, but left to ripen fully on the vine. The ripening process dramatically increases their vitamin C, beta-carotene, and antioxidant content, and converts their chlorophyll to lycopene, giving them their red colour.
Q: Are red bell peppers good for skin?
A: Yes — their exceptionally high vitamin C content supports collagen production, while beta-carotene and antioxidants protect skin from UV damage and promote a healthy complexion.
Q: Can I freeze red bell peppers?
A: Yes — dice or slice, spread on a tray to freeze individually, then transfer to a bag. Use directly from frozen in cooked dishes.
