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Old 02-14-2007, 04:46 PM   #1
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Exclamation Pepper differences?

I need to know the difference between green, red, orange and yellow peppers. I just got a good dinner idea, but I need to know what if any taste difference the different colored peppers have.

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Old 02-14-2007, 04:48 PM   #2
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red orange and yellow peppers are just sweeter versions of green peppers (bell peppers that is).
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Old 02-14-2007, 04:51 PM   #3
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Quote:
Originally Posted by Clutch
I need to know the difference between green, red, orange and yellow peppers. I just got a good dinner idea, but I need to know what if any taste difference the different colored peppers have.
Clutch, I'm assuming you're speaking about bell peppers? If so I find the red,yellow,orange ones juicy and sweetish. Not sugar sweet just a nice feel in the mouth. My family love them cooked and raw.The green ones I find have a more raw taste and are harder to digest, so for us, they are seldom used.

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Old 02-14-2007, 04:51 PM   #4
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Ditto what GB said, Clutch. I keep all on hand to add color variety to my dishes. Sometimes if a recipe calls for green bell peppers, I'll substitute a combination of all colors if the rest of the dish seems to lack color.
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Old 02-14-2007, 04:57 PM   #5
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Sounds good! Thank you all for your help! I'll make sure to post pics of the meal!
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Old 02-14-2007, 05:02 PM   #6
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Same as above. Red (especially) and Yellow have a good 'sweet' taste. I find that Green bell peppers have virtually no taste at all; commercial ones anyway. They are lots cheaper though, so I use Green in say, chili, where other ingredients dominate taste and the pepper is more 'filler'; and Red/Yellow in, for example, salads, where I really get the taste benefit.
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Old 02-14-2007, 05:07 PM   #7
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The green bell pepper is just the unripe version of the red. If you let a green pepper stay on the vine longer then it becomes a red pepper.
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Old 02-14-2007, 05:11 PM   #8
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^ I see said the blind man.

Sounds like I'm gonna use the red one for my dish!

Maybe that's why I never liked it when my mom made stuffed peppers when I was a kid! LOL!!!
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Old 02-14-2007, 05:37 PM   #9
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I agree with everything that has been said here, but another alternative is to substitute poblano peppers for green peppers. It's still green but adds a lot more flavor. Raw or in a quick sauté you can just chop as you would a bell pepper but if its going to simmer I prefer to roast and peel first because it intensifies the flavor and the skin is tougher and tends to separate when cooked.
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Old 02-14-2007, 05:58 PM   #10
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I can't tell you how pleased I am that red, yellow, & orange bell peppers are so readily available these days at both the supermarket & for growing in the garden.

Green bell peppers repeat on me something awful. While I love the taste, the hours of burping afterwards I could easily live without - something that doesn't happen with the ripe colored versions.
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