When it comes to bell peppers, color matters! Green and red peppers are both popular in cooking, but they differ in taste, nutrition, and uses. If you’ve ever wondered which one is healthier or how to use them in recipes, this guide will break down the key differences between green pepper vs red pepper.

Green Pepper vs Red Pepper: Key Differences

Feature	Green Pepper	Red Pepper
Ripeness	Unripe (harvested early)	Fully ripe
Taste	Bitter, slightly grassy	Sweet, fruity
Texture	Crunchy	Softer, juicier
Nutrition	Lower in sugar, higher in chlorophyll	Higher in vitamins A & C, antioxidants
Uses	Salads, stir-fries, stuffed peppers	Roasting, grilling, sauces

Nutritional Comparison: Which is Healthier?

Both green and red peppers are low in calories and packed with nutrients, but red peppers have some advantages:

Green Pepper Nutrition (per 100g)

• Calories: 20 kcal
• Vitamin C: 80.4 mg (134% DV)
• Vitamin A: 370 IU (7% DV)
• Fiber: 1.7g
• Sugar: 2.4g

Red Pepper Nutrition (per 100g)

• Calories: 31 kcal
• Vitamin C: 127.7 mg (213% DV)
• Vitamin A: 3131 IU (63% DV)
• Fiber: 2.1g
• Sugar: 4.2g

Winner: Red peppers have more vitamin C, vitamin A (beta-carotene), and antioxidants like lycopene, making them slightly healthier. However, green peppers are lower in sugar, which may be better for low-carb diets.

Culinary Uses: When to Use Green or Red Pepper?

Best Uses for Green Peppers

• Stir-fries & fajitas (holds crunch well)
• Stuffed peppers (firmer texture)
• Salads & salsas (mild, slightly bitter flavor)

Best Uses for Red Peppers

Hummus & dips (vibrant color and flavor)

Roasted or grilled (sweetens when cooked)

Soups & sauces (adds natural sweetness)

Which Should You Choose?

For sweetness & nutrition: Red pepper

For crunch & low sugar: Green pepper

For cooking versatility: Both!

Final Verdict

Both green and red peppers are nutritious, but red peppers offer more vitamins and antioxidants. Green peppers arAe great for a crisp texture, while red peppers add sweetness to dishes.