Green pepper (Poivron vert) 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. Green peppers (Poivron vert) 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

Sweet peppers last  1-2 weeks in the refrigerator. It can also be freezed. For best preservation of flavor and quality, store peppers (Poivron vert) in a plastic bag in the vegetable crisper of your refrigerator. If you plan on freezing your peppers (Poivron vert), slice or chop them up, place in a single layer on a cookie sheet and freeze; then promptly place the pieces in an airtight container or heavy-duty freezer bags for future use.

Nutritional value

Green pepper (Poivron vert) is rich in iron, magnesium and calcium.