Red bell pepper

The red bell pepper, also known as a capsicum, is the ripe fruit of the *Capsicum annuum* plant. It is a cultivar of the species that also produces chilli peppers, but bell peppers are typically mild and sweet. They are grown worldwide and are commonly eaten raw or cooked.

Red bell peppers are used in food manufacturing for their sweet flavour, vibrant colour, and texture. They are frequently found in prepared meals, sauces, and salads, adding a fresh, slightly sweet taste and visual appeal. Their versatility makes them a popular choice for enhancing the taste and appearance of a wide range of savoury dishes.

Red bell peppers are a fruit and not a food additive, so they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a good source of vitamins, particularly vitamin C, and dietary fibre. Evidence from bodies like the NHS suggests that a diet rich in fruits and vegetables contributes to good health. There is no regulatory concern or controversy regarding the consumption of red bell peppers at typical dietary levels.