Bell peppers are fruits! By definition, any edible part of a plant that develops from a flower and contains seeds qualifies as a fruit.
In the U.S., they’re taxed and labeled as vegetables. Blame the 1893 Supreme Court case Nix v. Hedden, which ruled tomatoes (and by extension, peppers) as veggies for trade purposes—despite science.
A single red bell pepper delivers 169% of your daily vitamin C (USDA), beating oranges. Bonus: They’re rich in antioxidants like beta-carotene for eye health.
Green peppers are unripe and mildly bitter. As they mature into red, yellow, or orange, their sugar content spikes—making them sweeter (and more nutritious!).
California grows 60% of U.S. bell peppers, contributing to a $800+ million industry. They thrive in warm climates, with Florida and Texas next in production.
Domesticated in Mexico over 6,000 years ago, Spanish explorers brought peppers to Europe in the 1500s. Today, they’re a staple in cuisines worldwide—from fajitas to ratatouille.
The USDA groups them with veggies because they’re used in savory dishes (stuffed peppers, stir-fries). Fun fact: They’re part of the nightshade family, like tomatoes and potatoes.
Unlike spicy cousins (jalapeños, habaneros), bell peppers have zero capsaicin, the compound that creates heat. They’re the “sweet” rebels of the pepper world.
A 2022 survey found only 12% of Americans know peppers are fruits. Even chefs debate their identity—proving science and tradition don’t always mix!