Green bell peppers are a sweet variety of pepper that comes from a plant belonging to the Solanaceae family. Native to Central and South America, green bell peppers are associated with tomatoes, chili peppers, and breadfruit. These bell-shaped peppers have a distinct bright green color and are picked when mature but not completely ripe. However, if left to ripen, green peppers ultimately turn yellow, orange, then red. Like chili peppers, green bell peppers are sometimes dried and ground to powder. That is when they become known as paprika. Packing no heat, green bell pepper has a juicy and crisp flesh and a sharp, sweet flavor. Often referred to as sweet peppers, green bell peppers can be consumed both raw or cooked. When raw, green peppers can be used in various relishes, salads, or even served in a vegetable tray with any dipping sauce. When cooked, green bell peppers are ideal for stuffing. Green bell peppers are also the perfect candidate for the grill (barbecued), roasting, or pan-frying. Aside from being delicious and versatile, green bell peppers are not only (and green peppers in general) high in magnesium, iron, and calcium, but they are also low in calories while having a high dietary fiber content. When choosing your green bell peppers, it is recommended to pick ones with fleshy, firm, and shiny skins with an even color. Storing green bell peppers is also easy. Placing them in an airtight plastic bag in the refrigerator should keep them intact for up to a week.