The orange bell pepper (Capsicum annuum) is a variety of sweet pepper, botanically a fruit but culinarily used as a vegetable, belonging to the Solanaceae family. It's cherished for its mild, sweet flavor and vibrant color.
Characteristics
Shape: Typically blocky or slightly conical, featuring four distinct lobes.
Size: Medium to large, usually ranging from 8 to 15 cm (3 to 6 inches) in length.
Skin: Smooth, glossy, and a uniform, intense orange color when ripe. It's relatively thin.
Flesh: Thick, crunchy, juicy, and bright orange.
Flavor: Sweet, fruity, and mild, with very little to no bitterness. It's generally less pungent than green bell peppers and sweeter than red ones.
Main Culinary Uses
Orange bell peppers are incredibly versatile in the kitchen due to their sweet flavor and pleasant texture:
Raw: Excellent sliced into sticks for salads, dips (like hummus or guacamole), or simply eaten as a snack. Their vibrant color adds visual appeal to dishes.
Cooked: 
Sautéed/Grilled: They caramelize slightly when cooked, enhancing their sweetness. Ideal for fajitas, kebabs, stir-fries, or grilled vegetable platters.
Roasted: The skin can be removed after roasting for a tender, melt-in-your-mouth flesh, perfect for sauces, soups (like gazpacho), or purees.
Stuffed: Their hollow shape makes them ideal for stuffing with rice, meat, vegetables, or cheese mixtures.
In Sauces/Soups: Their sweetness and color make them an excellent ingredient for thickening and flavoring creamy sauces and soups.
Nutritional Benefits
Orange bell peppers are a highly nutritious vegetable:
Rich in Vitamin C: They are an excellent source of vitamin C, a powerful antioxidant essential for the immune system, skin health, and iron absorption. They contain even more than oranges!
Good Source of Vitamin A (Beta-carotene): The orange color indicates a high content of beta-carotene, a precursor to vitamin A, which is important for vision, cell growth, and immune function.
Source of Vitamin B6 and Folic Acid: Important for metabolism and cardiovascular health.
Low in Calories: They are a low-calorie vegetable, perfect for a balanced diet.
Source of Dietary Fiber: Contributes to good digestion.
Antioxidants: Contains various carotenoids (which give it its color) and flavonoids, which help fight free radicals in the body.
Seasonality and Storage
Season: Bell peppers are generally a summer and early autumn vegetable, but they are available year-round thanks to greenhouse cultivation.
Storage: Store in the refrigerator for a week or more in the crisper drawer. They can also be chopped and frozen for later use.