Poivron Vert / Green pepper is a delicious pepper from the Solanaceae family that is plucked before maturity. It first turns yellow, then orange, and finally red as it ages. There are pepper species, though, that continue to be green even after they have fully ripened. Poivron Vert / Green peppers are low in calories and high in fiber and vitamins C and K. When eaten raw, they have a little bitterness that highlights their cooling qualities. Additionally, it can be cooked and consumed, particularly in ratatouille.

Bell peppers are the fruit of a flowering plant. They have a rounded square shape with three or four lobes and are generally hollow within, containing a large number of tiny, flat, white seeds. Despite the fact that bell peppers are widely used in cooking as vegetables, they are legally considered fruits because they are the part of the plant that houses the seeds. They share this trait with other fruits including tomatoes, string beans, zucchini, and cucumbers that are also utilized as vegetables.

Conservation
Green peppers will keep for up to 7 days in the crisper drawer of the refrigerator.

Nutritional value
Green pepper is rich in iron, magnesium and calcium.