The bell pepper (also known as sweet pepper, pepper or capsicum) is the fruit of plants in the Grossum cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.
Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F).
Bell peppers are 94% water, 5% carbohydrates, and negligible fat and protein. They are rich sources of vitamin C, containing 97% of the Daily Value (DV) in a 100 gram reference amount. Red bell peppers have more vitamin C content than green bell peppers. Their vitamin B6 content is moderate (17% DV), with no other micronutrients present in significant amounts.