Bell Peppers: From Aztec Stews to Kitchens Worldwide
- Jon Mychal Heatherly
- Mar 7
- 6 min read
Explore the Sweet and Vibrant Legacy of a Culinary Icon.
History
The sweet bell pepper is a culinary treasure with deep roots in Mesoamerica. European conquerors, intrigued by the spice and flavor of indigenous foods, encountered chili peppers during their incursions. Mistakenly believing they had reached India, Columbus and his contemporaries misnamed these flavorful plants "peppers," associating them with the unrelated peppercorn spice.
The Aztecs, among other Indigenous peoples, showcased chili peppers as a culinary cornerstone. They prepared dishes such as stews seasoned with chili, ingeniously combining flavor and nutrition. During the Columbian Exchange, chili pepper seeds and plants journeyed across the globe, becoming integral to cuisines far beyond their origin.
While chili peppers thrived in Asian cuisines for their heat, European palates favored milder flavors. Over time, European farmers selectively bred these fiery fruits to create the sweet and non-spicy variety we now call the bell pepper. The name "bell pepper" itself likely originates from the shape resembling a bell, and an old story about its hollow interior producing a soft knocking sound in the wind.
Though pinpointing the precise origin of chili peppers is challenging, Mexico and Peru both hold claims to their heritage. Mexico is often regarded as the birthplace of the pepper’s cultural and culinary significance, while Peru is home to the greatest biodiversity of Capsicum species. Birds played a key role in their dispersion, consuming the peppers and spreading seeds far and wide.
Bell peppers have become a global culinary staple, taking on diverse roles in different cuisines. From the smoky Hungarian paprika spice made from dried peppers to Chinese stir-fries featuring crunchy bell pepper strips, this versatile fruit continues to inspire chefs.
In traditional Mexican cuisine, peppers remain indispensable in dishes such as chiles rellenos, where they’re stuffed and fried, or in vibrant salsas that pair sweet bell peppers with spicier varieties. Peppers also hold cultural significance in many Indigenous communities as symbols of vitality and resilience.
At Mboro Garden, we’ve cherished a chili bed for several years. Thanks to the generosity of Jacob Seals, who provided us with a range of chili varieties, we’ve affectionately nicknamed him “Dr. Pepper.”
Details
✍️ Scientific name: Capsicum annuum
📍 USDA Zones: 3 to 11
🧑🌾 Difficulty: Moderate
🍽 Flavor: Bitter, grassy, sweet, occasionally spicy
🥗 Uses: Food, folk medicine, natural dye, sugar production
💪 Nutrition: Rich in Vitamins A and C, potassium, folic acid, and fiber
🌎 Origin: Central/South America
🌱 Related: Chilis, eggplant, potatoes, tomatoes
🌿 Companions: Basil, carrot, eggplant, flowers, herbs, maize, onions, spinach, tomatoes
🚫 Avoid near: Apricots, beans, brassicas, fennel, other nightshades like tomato
🐛 Pests: Aphids, Colorado potato beetle, flea beetles, leafminers, tomato fruit worm, spider mites
🐝 Pollinators: Self
🎃 Varieties:
Peppers come in a wide range of varieties, each with its own flavor profile, heat level, and growing needs. Here's a breakdown of some popular types of peppers:
Sweet Peppers
These peppers are mild and often used for fresh eating, salads, or cooking.
Bell Pepper – The most common sweet pepper, available in colors like red, yellow, orange, and green.
California Wonder – A classic, large, blocky bell pepper with a sweet flavor.
Purple Beauty – A vibrant purple bell pepper that ripens to a red color with a sweet taste.
Chocolate Beauty – A dark brown to chocolate-colored bell pepper with a sweet and smoky flavor.
Banana Pepper – A long, mild, yellow pepper often pickled or used in salads.
Cubanelle – A sweet pepper with a slightly tangy flavor, often used in cooking, especially in Mediterranean dishes.
Sweet Italian Pepper – A long, thin variety of sweet pepper, commonly used in Italian cooking.
Padrón – Small, green peppers from Spain that are typically fried and eaten as tapas.
Hot Peppers
These peppers are known for their spicy heat and are used in various cuisines to add flavor and heat. 6. Jalapeño – A medium-sized hot pepper with a mild to medium heat level, commonly used in salsas and Mexican cuisine.
Early Jalapeño – A variety with an earlier harvest than the typical jalapeño.
Serrano – A small, slender, and flavorful hot pepper that is slightly hotter than a jalapeño.
Habanero – A very hot pepper with a fruity, citrusy flavor, commonly used in Caribbean and Latin American dishes.
Orange Habanero – The most common variety, with bright orange skin and intense heat.
Chocolate Habanero – A darker variety of habanero with a slightly smoky flavor.
Cayenne – A long, thin, red pepper known for its high heat, often dried and ground into powder for spice blends.
Thai Bird’s Eye – Small, thin, and fiery peppers used in Southeast Asian cooking.
Super Hot Peppers
These peppers are extremely spicy and should be handled with care. 11. Caribbean Red Habanero – A hotter variety of the regular habanero, with intense heat and fruity undertones. 12. Ghost Pepper (Bhut Jolokia) – One of the hottest peppers in the world, known for its extreme heat and slightly smoky flavor. 13. Scorpion Pepper (Trinidad 7 Pot) – Another super-hot pepper, known for its intense heat and fruity flavor. 14. Reaper Pepper – Currently holds the record for the world's hottest pepper, with a fiery heat level and fruity, slightly sweet flavor. 15. Komodo Dragon – A super-hot pepper with a heat level similar to that of the Carolina Reaper.
Mild to Medium Hot Peppers
These peppers provide some heat but are not overwhelmingly spicy. 16. Anaheim – A mild to medium-hot pepper used in Mexican and Southwestern cuisine, often roasted. 17. Pasilla – A mild to medium heat pepper often used in Mexican mole sauces and other dishes. 18. Anaheim Chili – A long, mild-to-medium heat pepper, typically used fresh, roasted, or dried. 19. Chili de Arbol – A small, red pepper with a medium heat, often used in sauces and salsas. 20. Chipotle – A smoked, dried jalapeño pepper with a medium heat and smoky flavor, commonly used in Mexican cooking.
Specialty Peppers
These peppers have unique shapes, colors, and uses. 21. Shishito – A small, wrinkled pepper that is mild but sometimes packs a spicy surprise. Common in Japanese cooking. 22. Jimmy Nardello – A sweet, long, thin pepper that is excellent for frying or roasting. 23. Padron – Small, mild peppers that are often cooked in olive oil and eaten as tapas. 24. Mala – A pepper used in Sichuan cuisine, known for its numbing and spicy flavor profile. 25. Fresno – A small, red pepper similar to a jalapeño but with a slightly sweeter and less intense heat.
Growth & Harvest
In their native habitats, bell peppers can grow as perennials. However, in cooler climates, they’re treated as annuals, requiring replanting each year. These plants thrive in full sun, needing 6+ hours of sunlight daily, and should be spaced 18-24 inches apart to allow for optimal growth.
Bell peppers prefer loamy, well-drained soil. The best planting time is about two weeks after the last frost—here in Middle Tennessee, that’s around the end of April. For the strongest plants, start seeds indoors 12-16 weeks before the planting season or purchase young starts from a nursery.
When sowing seeds, water them thoroughly and enrich the surrounding soil with compost for a slow-release source of nutrients. As the plants grow, staking them can help support their bushy form.
Ingredients:
1 lb ground beef
1 lb sausage
1 cup cooked rice
4-6 bell peppers (halved and hollowed)
1 onion, diced
2 garlic cloves, minced
1 cup marinara sauce
1 tomato, diced
1 cup shredded cheese
1 tbsp Worcestershire sauce
Salt, pepper, and preferred seasonings to taste
Directions:
Sauté the onion and garlic until fragrant. Add the ground beef and sausage, browning them together.
In a separate pot, cook rice with water, diced tomato, and your preferred seasonings until tender.
While the filling is simmering, pre-cook or air-fry your halved bell peppers for a few minutes to soften them.
Mix the meat, rice, marinara sauce, and Worcestershire sauce into a cohesive filling.
Stuff each pepper with the filling mixture. Top with shredded cheese.
Bake at 375°F (190°C) for 20-25 minutes, or until the cheese bubbles and browns slightly.