Mei Lin Zhang
Green peppers are green in color. They are medium-sized, bell-shaped, and brittle skin with fleshy texture. These are the unripe versions of the other types, which, once ripe they can either turn orange, red, purplish-brown, and yellow. In some cases, it has been classified as a vegetable instead of a spice because of its moderate pungent flavor. Apart from its use in the preparation of dishes, green peppers come with several benefits. Green peppers are great antioxidants as they are rich in vitamins A, B, and C, good for relieving pain and disorders associated with bones, including rheumatoid arthritis, beneficial to asthmatic people, and reduce the risks of cardiovascular problems. The peppers contain dietary fibers that aid in digestion, with high levels of calcium assisting in strengthening bones.
1. Poblano pepper
This is the best substitute for green pepper, which is of Mexican native used to add flavor in meals. It is a variety of chili pepper. While fresh, they are green in color and have a mildly sweet flavor, which is hotter if they are used when ripe. The heat units, according to the Scoville scale of poblano pepper, range between 1,000 to 1,500.
They are rich in fibers and contain components like Potassium, Iron, fat, and different vitamins. Although the side effects of poblano pepper consumption remain unclear, they have several health benefits considering they are rich in nutrients. The health benefits include; reducing cancer risks, they have antioxidant compounds, assist in pain alleviation and immunity boost. They can be added to sauces, rice, beans, corn, chilis, or taco meat, while some enjoy them raw. While preparing the pepper for dishes, they should be cut into halves before removing the seeds then slicing the halves into smaller pieces.
Summary
Green peppers are larger than poblano pepper, although they appear the same in color. While being used during food preparation, they both have a mild flavor. They have some nutrients that are common, and both have quite a good number of health benefits.
2. Anaheim Pepper
The name California chile has been used to refer to Anaheim pepper. It is a type of Mexican chili pepper called New Mexico pepper, where it originated. Anaheim peppers are categorized in the class of Capsicum annuum. The peppers produced by New Mexico are hotter compared to Californian ones. On the Scoville scale, the Anaheims heat maintains the range of 500 to 2,500; thus can be taken raw, but for typically produced Mexican Anaheim peppers, they have a range of 500 – 10,000 units. The higher heat units suit the traditional Mexican dishes. Compared to poblano peppers, the anaheims are narrower, medium-sized, curved pods, contain fruitier flavor, and the color is lighter green. Once cooked, it provides a sweet, smoky, tangy flavor.
The peppers are rich in vitamins A, B6, C, and K as well as fiber and potassium; thus, just like the green peppers have both nutritional and health benefits. Just like poblano pepper, these can also be used raw and when cooking, including baking, roasting, and grilling. Among the health benefits it comes along with include; weight loss due to the low-calorie level, bone and tissue health, formation of red blood cells due to the number of minerals contained, and digestive health. It also contains capsaicin, which is good for diabetes, heart disease, and cancer.
Summary
Anaheim pepper contains higher heat units compared to green pepper though the taste is almost the same. Both have almost similar benefits and can be used for similar dishes but in different amounts. Anaheim pepper can be used in lesser amounts, while green pepper can be more.
3. Banana pepper
Banana pepper is bright yellow in color, but once matured, it turns orange, red, or green. They have a slightly tangy-sweet taste hence not considered as hot pepper. It’s also called the banana chill or yellow wax pepper. It’s commonly used when preparing pizza, on sandwiches, Greek salads, or cheese. The Scoville scale heat units’ range is from 1-500. Banana peppers contain vitamin B and C, dietary fiber, and potassium. The health benefits include; reducing gout, prevent arthritis, brain health, and healthy digestion.
Summary
The heat units of banana pepper are much lower than those of green pepper though they contain common nutritional compounds resulting in health benefits.
4. Cubanelle pepper
This is a type of sweet pepper that mostly known and used in Cuba, Puerto Rico, and in the Dominican Republic. It is a suitable substitute since it has a sweet, mild heat and a flavorful taste. It is mostly mixed with salads and pizzas. They normally come in green and yellow colors and later turn red after they are fully mature. It’s a bit different from the green pepper due to its better flavor or rather its more flavorful taste. On appearance, cubanelles are thinner than the green peppers. Despite the slight differences, however, cubanelle is a good substitute for green pepper.
Summary
Just like the Anaheim pepper has a close flavor with the green pepper, so is the cubanelle. Apart from the flavors, this pepper has some health benefits such as the gain of vitamin C and A and fundamental for the health of one’s heart. They are also important for their high potassium, manganese, and folate, among others, hence if you are looking for a green pepper substitute, this pepper can work too.
5. Red and Yellow peppers
Essentially, these are green peppers that can mature and ripen. The time required for red peppers is more than that of green pepper as they must ripen fully. They provide a sweeter and fruitier flavor; hence they are more expensive. When considering the ripeness of peppers, yellow pepper is in the middle, although some types maintain this color even when matured.
Summary
The red and yellow peppers take more time to grow as compared to the green peppers, which explains their differences in prices. The nutrients contained in all the peppers have similar health benefits.
Summary Table
| Pepper Type | Flavor Profile | Texture | Best Used In | Source |
|---|---|---|---|---|
| Poblano Pepper | Mild, earthy, slightly spicy | Fresh | Stuffed peppers, sauces | Green variety of Capsicum annuum |
| Anaheim Pepper | Mild, slightly tangy | Fresh | Roasting, salsas, salads | Green variety of Capsicum annuum |
| Banana Pepper | Mild, sweet, tangy | Fresh | Pickling, sandwiches, salads | Yellow variety of Capsicum annuum |
| Cubanelle Pepper | Mild, slightly fruity | Fresh | Stir-fries, sautés, stuffing | Green variety of Capsicum annuum |
| Red and Yellow Peppers | Sweet, crisp, vibrant | Fresh | Salads, grilling, raw consumption | Various varieties of Capsicum annuum |
FAQs
What is a substitute for green peppers in fajitas?
If you’re looking for a substitute for green peppers in fajitas, you can use other colorful bell peppers like red, yellow, or orange peppers. They will provide a similar crunch and sweetness to your fajitas.
What does green bell pepper taste like?
Green bell peppers have a mild, bitter, and sweet taste. They are less sweet than their ripe counterparts (red, yellow, and orange bell peppers) and are often used in savory dishes for their texture and subtle flavor.
Is there such a thing as green pepper seasoning?
Yes, some seasoning blends incorporate the flavors of green bell peppers and other spices. These blends are often used to add a mild pepper flavor to various dishes. However, the flavor of green pepper seasoning might not be as intense as using fresh green peppers.
