Also called capsicum, bell pepper and paprika. If green bells taste fresh and crisp as spring, reds are mellow and fruity as autumn. They are actually green peppers that have been left to ripen. Roasted red bells have a rich, velvety flavor. Can be eaten raw or cooked. Suitable for stuffing with fillings such as cheese, meat or rice. May be chopped in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces. Red peppers have double the amount of vitamin C content as in green peppers. One large red bell pepper contains around 207 mg of vitamin C, which is double the content of vitamin C in an average orange. Is rich in beta carotene, vitamins A and C. Proteins, Provitamins E, P, B1, B2 and B3, helps in keeping cholesterol under control. Regular consumption of capsicum is beneficial for those suffering from diabetes. Good for constipation. Has proved to control colds and fevers. There are 46 calories in 1 cup chopped red pepper.