Green

• Green bell peppers are the least ripe of all bell pepper types. Green-colored bell peppers have not matured as much as the other colors have and they are not as sweet in flavor. Green bell peppers have a slightly bitter flavor than the other peppers, as well. Nutrients in green bell peppers include 4 percent of the daily value of vitamin A and 60 percent of the daily value of vitamin C per 1/2-cup serving.
  
  

Red

• Bell peppers that are red in color are mature green peppers. They become red once they are ripe. Red bell peppers have more vitamins than green bell peppers; they have 45 percent of the daily value of vitamin A and 240 percent of the daily value of vitamin C per serving. The flavor of red bell peppers is very sweet compared to the green varieties. The sweetest of the red bell peppers are allowed to fully ripen before being harvested and they are grown in ample sunshine.
  
  

Yellow and Orange

• Yellow bell peppers provide slightly different nutritional value than those that are green or red. Per serving, yellow bell peppers contain 2 percent of the daily value of vitamin A and 230 percent of the daily value of vitamin C. Orange bell peppers boast more alpha-, beta- and gamma-carotene than the other colors of bell peppers. Both yellow and orange bell peppers are sweeter than the green varieties.
  
  

Choosing Peppers

• When selecting bell peppers, choose those that have smooth, firm skin; avoid wrinkles, black spots or slashes in the skin. Look for peppers with green stems that appear healthy. Lift the peppers to feel their weight; heavy-feeling peppers are typically better than lighter ones. Bell peppers will last for up to a week in the refrigerator if stored in a plastic bag. The green bell peppers can last even longer.