Green Bell Peppers — Pack of 3
Also known as green capsicum
Crisp, juicy, and refreshingly grassy-sweet. Thick-walled peppers that hold their bite in stir-fries, shine in salads, and are perfect for stuffing.
Why you’ll love it
- Clean, mild sweetness with a gentle pepper aroma — no heat.
- Thick, crunchy walls that stay snappy after a quick sauté.
- Uniform size for even cooking and great for stuffing or skewers.
- Versatile across cuisines: stir-fries, noodles, salads, and roasts.
How to enjoy
Wok-seared beef & capsicum with oyster sauce
Flash-fry pepper strips with Angus beef strips and finish with a splash of oyster sauce. Stir-fry 2-4 minutes for crisp-tender peppers.
Juicy stuffed peppers (pork & rice)
Halve and deseed; stuff with seasoned lean pork mince and cooked Wuchang rice. Bake or steam until tender and succulent.
Crunchy sesame-vinegar pepper salad Low-calorie
Thinly slice peppers and toss with white rice vinegar, a drizzle of sesame oil, and a handful of mixed salad greens. Bright, crunchy, and refreshing.
Shiitake & pepper rice vermicelli stir-fry
Stir-fry pepper strips with shiitake; toss with soaked rice vermicelli, a splash of soy, and sesame oil. Quick, savory weeknight noodles.
Prep Tips
- Slice off the top, run a knife around the core, and tap out seeds; trim white ribs for a milder taste.
- For crisp-tender bites, cook over high heat and keep to 2-4 minutes in the wok.
- Roast or char to bring out sweetness; peel blistered skin if you prefer a softer texture.
- Cut into even strips or cubes so they cook uniformly.
Pairs well
More in this category
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