The yellow bell pepper (Capsicum annuum) is a variety of sweet pepper, considered a vegetable in cooking despite being botanically a fruit. It belongs to the Solanaceae family, just like tomatoes and eggplants. It is particularly valued for its mild, fruity flavor and its sunny color.
Characteristics
Shape: Generally square or blocky, with four well-defined lobes. Some can be slightly conical.
Size: Medium to large, typically between 8 and 15 cm (3 to 6 inches) long.
Skin: Smooth, glossy, and a uniform, bright yellow color when fully ripe. It is relatively thin and edible.
Flesh: Thick, crisp, juicy, and a beautiful bright yellow color.
Flavor: Very mild, sweet, and fruity, often sweeter than orange bell peppers and significantly less bitter than green bell peppers. Its flavor profile is notably gentle.
Main Culinary Uses
Yellow bell peppers are a highly versatile ingredient that brightens up any dish:
Raw: Their sweetness and crisp texture make them excellent for salads, crudité platters, sandwiches, or as a colorful garnish. They add a touch of freshness and crunch.
Cooked: 
Sautéed or Grilled: They develop an even sweeter and slightly caramelized flavor. Perfect for stir-fries, fajitas, skewers, or grilled with other vegetables.
Roasted: Roasted in the oven, they become tender and flavorful. The skin can be removed after roasting for a melt-in-your-mouth texture, ideal for purees, soups, or sauces.
Stuffed: Their regular shape and thick flesh make them perfect for stuffing with rice, meat, vegetables, or cheese.
In Sauces and Soups: Their sweetness makes them an excellent addition to vegetable soups, coulis, or pasta sauces, where they contribute a balanced flavor and beautiful color.
Nutritional Benefits
Yellow bell peppers are an excellent choice for a healthy diet:
Rich in Vitamin C: Like all colored bell peppers, they are an exceptional source of vitamin C, a powerful antioxidant that supports the immune system and skin health.
Good Source of Vitamin A (Carotenoids): Their yellow color is due to carotenoids, pigments that act as antioxidants and are precursors to vitamin A, essential for vision and cell growth.
Source of Vitamins B6 and B9 (Folate): Contribute to energy metabolism and red blood cell formation.
Low in Calories: They are a light vegetable, ideal for those monitoring their caloric intake.
Rich in Dietary Fiber: Promote good digestion and a feeling of fullness.
Antioxidants: Contain various antioxidant compounds that help protect the body's cells from damage.
Seasonality and Storage
Season: While yellow bell peppers are primarily a summer and early autumn vegetable, they are available year-round due to greenhouse cultivation in many regions.
Storage: They store well in the refrigerator, in the crisper drawer, for about a week. They can also be chopped and frozen for later use in cooked dishes.