Bell Pepper thread

i can't tell the difference between red, yellow, and orange.

but green is definitely distinct. just a little more pungent flavor. the texture seems different too, it's more crunchy and thick. it takes longer to cook.

Honestly everything but red tasted distinctively shittier.

They are basically the same. The red is just more ripe. Leave the green and yellow pebers on the bench for a week or two and they will turn red and sweeten up.

yeah green is almost raw and tastes bitter, so it's the shittiest

>>7907934
I've never noticed a difference in taste or texture. I usually get green because it's the cheapest, but I'll get a different color if the ones in the store happen to be better quality or if I care about presentation for what I'm making and want a different color for that.

>>7907934
There is a lot more difference in taste in sizes than there is color.
For bell peppers, I have noted that the larger they are means the more bitter they will be, but I only think this applies when they're consumed raw.

>>7907934
i always though green was the most mellow tasting. and red/yellow/orange were more tangy

>>7907934
green is distictly less ripe. red, yellow, orange are all about the same except red cooks down way faster

I read somewhere that bell peppers don't usually turn red, and the red ones are heavily gassed for the color

green peppers taste shitty and bitter and red peppers are really sweet

>>7907934
Green vs. ripe (anywhere from yellow to red) is an issue of two separate ingredients, really, and you shouldn't substitute one for another in any recipe you care about.
I don't the yellow ones really taste that different from the red.