Purple Bell Peppers are specialty variety bred for stunning dark purple color from anthocyanin pigments. These are the same antioxidants found in blueberries and purple cabbage. The purple color is most vibrant on outside; inside is often greenish. These peppers have slightly more bitter taste when raw compared to other bells, but cooking brings out sweetness. The purple color fades to green when cooked, so they’re best used raw for visual impact. Packed with anthocyanins, powerful antioxidants with anti-inflammatory properties.

Slightly bitter raw, sweet when cooked

Best roasted or grilled, raw for dramatic color